Sugar-cookie sandwiches with peach ice cream and fresh-peach filling
Lightly underbaked sugar cookies sandwiching store-bought peach ice cream boosted with a quick macerated fresh peach mixture. Easy to make, impressive to serve, and perfect for summer entertaining.
Prep
20 min
Cook
10 min
Passive
2 hr
Total
2 hr 30 min
Yield
6 sandwiches Sandwiches
Equipment Needed
- Baking sheet
- Parchment paper
- Small bowl
- Plastic wrap or parchment (for assembly)
- Freezer-safe container or sheet pan
Georgia on My Dessert
Lightly underbaked sugar cookies sandwiching store-bought peach ice cream boosted with a quick macerated fresh peach mixture. Easy to make, impressive to serve, and perfect for summer entertaining.
Ingredients
Method
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Slice cookie dough into 12 equal rounds. Place on the prepared baking sheet and bake 8 to 9 minutes — slightly underdone with pale golden edges. They will firm up as they cool. Cool completely on the pan.
- Combine diced peach, sugar, vanilla, and cinnamon in a small bowl. Let sit 10 minutes until peaches release their juices and mixture becomes slightly syrupy.
- In a bowl, fold the macerated peach mixture into the softened ice cream until evenly distributed.
- Scoop a generous portion of the peach ice cream onto the flat side of one cooled cookie. Press a second cookie flat-side down on top. Wrap each sandwich in plastic wrap or parchment.
- Freeze at least 1 to 2 hours until firm before serving.
How to Know It's Done
- Oven: 350 degrees F
- Cookies should be pale and just set — not golden brown. They firm up on the pan and must be completely cool before assembling.
Cook's Notes
- A pinch of flaky salt pressed onto the inside of each cookie before adding the ice cream adds a subtle sweet-salty contrast that elevates the whole sandwich.