Roasted Peaches and Cream Ice Cream Sandwich Recipe
Prep Time:
55 minutes
Cook Time:
45 minutes
Servings:
8 Servings
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup + 2 tablespoons packed dark brown sugar, divided
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 ½ cups old-fashioned oats
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon ground cinnamon, divided
  • ¾ teaspoon kosher salt, divided
  • ½ cup roughly chopped pecans
  • 5 small (or 4 large) ripe peaches
  • Juice of ½ lemon
  • 1 quart vanilla ice cream
Directions
  1. Preheat the oven to 375 F.
  2. Line two baking sheets with parchment paper; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat butter, ½ cup brown sugar, and granulated sugar to combine.
  4. Add the egg and vanilla and beat until smooth.
  5. Add the oats, flour, baking soda, ½ teaspoon cinnamon, and ½ teaspoon salt.
  6. Beat to combine.
  7. Fold in the chopped pecans.
  8. Scoop dough using a 1-ounce portion scoop (or roll 2-tablespoon-sized balls) and transfer to prepared baking sheets, spacing the cookies at least 2 inches apart. You should have 16 cookies.
  9. Bake the cookies for 10 to 12 minutes until golden brown along the edges but soft in the center. Set aside to cool.
  10. Increase the oven temperature to 450 F.
  11. Core and chop the peaches into 1-inch cubes.
  12. Transfer the peaches to a bowl and toss to combine them with the remaining 2 tablespoons brown sugar, lemon juice, ¼ teaspoon cinnamon, and ¼ teaspoon salt.
  13. Transfer the peaches to an 8-inch baking dish.
  14. Bake for 35 to 40 minutes until peaches are tender and browned along the edges.
  15. Transfer the peaches to a bowl to cool completely.
  16. Lay 8 cookies, flat side up, on a small baking sheet or plate.
  17. Transfer the ice cream to a large bowl and let it soften in the refrigerator for 5 to 10 minutes.
  18. Fold the peaches, along with optional cinnamon bits and pecans, into the ice cream. Freeze for 15 minutes or until firm enough to scoop.
  19. Place one scoop of ice cream onto each cookie and sandwich with the remaining cookies.
  20. Serve the ice cream sandwiches immediately or wrap and freeze until ready to serve.