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Peach Gingersnap Ice Cream Sandwich Recipe

It has been so HOT in San Diego recently.

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Peach Gingersnap Ice Cream Sandwich Recipe

For those of you in typically warmer summer climates, you may laugh at me when I say that it’s been an uncomfortable 75 – 80 for the past week.  But those seemingly normal temps have been accompanied by a thick blanket of humidity, something that we rarely get here in San Diego.  I used to deal with humidity all the time when I lived in New Jersey, but I’m coming up on my 11th year in SD, and I’ve completely lost all tolerance.

This uncharacteristic heat has me craving cold, sweet treats nighty.  My freezer is stocked with various tubs of homemade and store-bought ice creams, including this Fresh Peach Ice Cream.  Made with both a blended peach puree and macerated bits of yellow peach, this egg-free ice cream is just packed with peach flavor.  Like scoopable summer.

When I’m feeling lazy, I’ll enjoy a scoop or two of ice cream with some fridge staples, including jam, caramel sauce, or ginger syrup.  OR I’ll make ice cream sandwiches with store-bought cookies.  When I’m feeling a bit more ambitious, I’ll whip up a fresh batch of cookies for ice cream sandwiches.  Here, I’ve paired this Fresh Peach Ice Cream with dark, glistening Gingersnaps.  These cookies are bursting with notes of ginger, star anise, brown sugar and molasses. Ginger pairs harmoniously with peach here, forming an addicting sweet treat.  Continue reading for the recipe.

Chopped Peaches

Chopped Peaches with Sugar

Peach is the dominant flavor in the ice cream, so starting with ripe, fragrant peaches is a must. To tell if a peach is ripe, bring it up to your nose and smell. If it smells strongly like a peach, it’s ripe!

Blender Chopped Peaches

Blender Peach Puree

Freshly baked gingersnaps are a dream, but if the thought of turning on the oven on a hot day is unfathomable, store-bought gingersnaps can be used here. I like to wrap each sandwich in parchment paper to catch any drips or crumbs that may drop while devouring.

Flour and Spices

Gingersnaps

Peach Gingersnap Ice Cream Sandwich Recipe

Peach Gingersnap Ice Cream Sandwich Recipe

by Brandon Matzek
Keep in mind! There are several resting periods (both ice cream and cookies) required in the recipes below, so be sure to plan accordingly.
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Servings 8 sandwiches

Ingredients
  

For the Peach Ice Cream:

  • 2 pounds firm ripe yellow peaches (about 4 peaches)
  • 1 1/4 cup sugar, divided (1/2 for the peaches, 3/4 for the ice cream base)
  • 1/4 cup St. Germain Elderflower Liqueur (vodka, bourbon or white rum would also work here)
  • 2 cups half and half
  • 1/2 cup light corn syrup
  • 1/2 teaspoon kosher salt, plus more to taste
  • 2 teaspoons freshly squeezed lemon juice, plus more to taste

For the Gingersnaps:

  • 2 1/4 cups 281 grams all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine grain sea salt
  • 4 teaspoons ground ginger
  • 1 teaspoon ground star anise (can’t find this? try cinnamon!)
  • 2 sticks (8 ounces or 1 cup) unsalted butter
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 tablespoon finely grated fresh ginger
  • 1/3 cup unsulphured molasses
  • 1 large egg, lightly beaten
  • 1/2 cup turbinado, raw sugar

Instructions
 

To make the Peach Ice Cream:

  • Halve the peaches and remove the pits. Chop up 1 1/2 peaches into small bits and add to a medium bowl. Set aside the remaining 2 1/2 peaches. To the bowl with the chopped peaches, add 1/2 cup sugar and liqueur, stirring to combine. Cover and let macerate in the fridge for at least 2 hours. Coarsely chop remaining 2 1/2 peaches, then add them to a blender. Puree at high speed until very smooth. Measure out 1 1/2 cups of peach puree, and set aside. Use any leftover puree in a smoothie or spoon over ice cream.
  • In a large bowl, whisk together 1 1/2 cups peach puree, half and half, corn syrup, 3/4 cup sugar, salt and lemon juice, until fully combined. Whisk in additional salt and lemon juice to taste. Flavors should be full and balanced. Cover the bowl and refrigerate until cold (at least 4 hours). Freeze mixture in an ice cream maker according to the manufacturer’s instructions. Once the ice cream has finished churning, strain the macerated peaches, and add them to the ice cream maker. Churn for a few moments more to mix in the peach bits. Transfer to an airtight container and chill in the freezer for 2 to 3 hours before serving. Reserve remaining peach syrup for cocktails, ice cream or morning yogurt.

To make the Gingersnaps:

  • Add flour, baking soda, sea salt, ground ginger and ground star anise to a large bowl, whisking to combine. Add butter to a small saucepan set over medium-low heat, and warm until just barely melted. Take the saucepan off the heat, and stir in sugars, fresh ginger and molasses. Let the mixture cool until just warm to the touch, then whisk in the egg. Pour the wet mixture into the bowl with the dry ingredients, stirring until combined. Don’t overwork the dough here. Cover the bowl, and let chill in the refrigerator for 2 hours.
  • Preheat an oven to 350°F, and set an oven rack to the middle position. Spread turbinado sugar out on a large plate. Scoop a heaping tablespoon of dough into one hand, then roll into a ball. Roll the ball around in the turbinado sugar, then place on a parchment-lined baking sheet. Repeat this process, placing dough balls 2-inchs apart on the baking sheet. Working in batches, bake cookies for 12 – 14 minutes until crisp. Let rest for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.

To make the Ice Cream Sandwiches:

  • Place a large scoop of peach ice cream on a cooled gingersnap, then top with another gingersnap. Press gently to flatting the scoop of ice cream and bind the sandwich. Enjoy immediately!
Tried this recipe?Tag @brandiego on Instagram so I can check it out!

What are some of your favorite sweet treats that help beat the heat?  Another favorite ice cream sandwich combination of mine is simply vanilla ice cream and store-bought chocolate chip cookies (good ones…).  Do you have a favorite combo??

 

Peach Gingersnap Ice Cream Sandwiches

Here are some other cold, sweet treats on Kitchen Konfidence:

Pineapple Tequila Sorbet

Pineapple Tequila Sorbet

Ginger Beer, Coconut, and Rum Sorbet

Ginger Beer, Coconut, Rum Sorbet

Vanilla Ice Cream with Ginger Syrup and Curry Powder

Sprinkle Curry Powder

Earl Grey and Lemon Cookie Dough Ice Cream

Earl Grey and Lemon Cookie Dough Ice Cream

Watermelon Raspberry Granita

Watermelon Raspberry Granita

Pluot Sorbet

Pluot Sorbet

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Comments

  1. Averie @ Averie Cooks says

    I am a molasses (and ginger) FREAK! I loooooove that you are baking with molasses in the dead of summer, amen to that! I could eat those cookies by themselves all day long 🙂 And with the peaches, mmm, great contrast!

    Reply

    • Brandon Matzek says

      Hahaha, molasses is not just for the Holidays 😉 But these gingersnaps would certainly be good for Christmas as well.

      Reply

    • Brandon Matzek says

      Thanks Claudia! To photography ice cream sandwiches, you need to keep everything cold all the time. I used a cookie cutter to make rounds of ice cream, then sandwiched them between 2 cookies. After making each sandwich, I placed it in the freezer. If the ice cream got too melty, I placed that back in the freezer as well. Once I had 4 sandwiches, I took them all from the freezer to get the main shots. If your ice cream sandwich is melting while you eat it, you need to eat it faster :)!!

      Reply

  10. Cynthia/What A Girl Eats says

    Haha Brandon! I know what you mean by the heat. July has been weird for us so cal people. The humidity has been awful, and makes it seem so much hotter than usual. Funny, I made peach and ginger ice cream last week too, with some of the peaches from my tree! Great combination of flavors!

    Reply

  11. Anita says

    I love SD for its beach town weather, but I guess even you guys need a break from the heat sometimes! The ice cream sandwiches look fabulous for cooling down!

    Reply

    • Brandon Matzek says

      Haha yeah, I think our weather is all out of sorts right now because of El Niño :P. Thanks Anita!

      Reply

  12. Elizabeth Shaw says

    Love this recipe! Great job!!! I always love summer and the peach season, I just picked up a ton from Sprouts! Your site is wonderful, and photos are fantastic! Great find in the SD blogger network :)! Hope to connect soon!

    Reply

    • Brandon Matzek says

      Thanks Elizabeth!! Glad you like Kitchen Konfidence. I’ll come check out your digital space soon :)!!

      Reply

  13. Laura says

    75-80? Bwahahahahaha. We call that muggy, not hot! LOL I do understand though, extreme humidity is icky.

    Chocolate brownies with a fresh mint ice cream is my answer to your question–but I would happily take one of these beauties instead!

    Reply

  14. Sara says

    It’s been crazy hot here too, I think we need some of these ice cream sandwiches! I love this flavor combination, can’t wait to make them with the kids.

    Reply

  15. Linda @ Food Huntress says

    Great recipe Brandon. Just got some peaches this weekend. They are in season here in Michigan and are quite juicy.. I’m not sure what my favorite treat is in hot months. I know I do eat a lot of ice cream.

    Reply

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