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Georgia on My Dessert, photographed on white marble in the A More Perfect Supper kitchen

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 Sandwiches
Course: Desserts
Cuisine: American
Ingredients Method

Ingredients
  

Cookies
  • 1 tube (16.5 oz) Pillsbury refrigerated sugar cookie dough
Peach Boost Mixture
  • 1 ripe fresh peach peeled and finely diced
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla extract
  • Pinch of cinnamon
Ice Cream
  • 1 pint store-bought peach ice cream slightly softened

Method
 

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. In a bowl, fold the macerated peach mixture into the softened ice cream until evenly distributed.
  5. 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.
  6. Freeze at least 1 to 2 hours until firm before serving.