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    Home / Recipes / Course / Dessert

    1 Jul 25, 2015 Cookie  |   Jump to Recipe

    Peach Gingersnap Ice Cream Sandwich Recipe

    It has been so HOT in San Diego recently.

    This post may contain affiliate links.

    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.
    No ratings yet
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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

    1
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Cookie Tags: baking soda, butter, corn syrup, eggs, flour, ginger, ground ginger, half and half, kosher salt, lemon, light brown sugar, molasses, peaches, sea salt, St. Germain, star anise, sugar, turbinado sugar

    Reader Interactions

    Comments

    1. Averie @ Averie Cooks says

      July 25, 2015 at 1:08 pm

      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

        August 9, 2015 at 9:18 am

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

        Reply
    2. Sippitysup says

      July 25, 2015 at 4:14 pm

      Yes it’s been hot here too and guess where I’m going tomorrow? Florida! Yikes. I wonder if I can pack up a 6 pack of these? GREG

      Reply
      • Brandon Matzek says

        August 9, 2015 at 9:19 am

        Good luck!! Hopefully you are going somewhere coastal. I’ll send ice cream sandwiches 🙂

        Reply
    3. Mary says

      July 27, 2015 at 10:43 am

      I kind of just want to eat those cookies and forget about the ice cream (almost)!

      Reply
      • Brandon Matzek says

        August 9, 2015 at 9:19 am

        Haha I do really love gingersnaps / ginger cookies as well.

        Reply
    4. Jessica says

      July 27, 2015 at 8:58 pm

      This recipe looks amazing! Thanks for posting it!

      Reply
      • Brandon Matzek says

        August 9, 2015 at 9:25 am

        Thanks Jessica!

        Reply
    5. Yankee Kitchen Ninja (Julianne) says

      July 28, 2015 at 5:41 am

      REALLY gorgeous photos, Brandon — wow!

      Reply
      • Brandon Matzek says

        August 9, 2015 at 9:25 am

        Thanks so much :)!!

        Reply
    6. Coco in the Kitchen says

      July 28, 2015 at 11:19 am

      These sandies are just lovely.
      My li’l sweetheart will love them.
      I’ve got to make them before we run out of peaches!

      Reply
      • Brandon Matzek says

        August 9, 2015 at 9:26 am

        Yes! The ice cream is best made with summer peaches 🙂 Enjoy!

        Reply
    7. Megan Keno {Country Cleaver} says

      July 28, 2015 at 2:49 pm

      Absolutely LOVE peaches – these look so delicious!

      Reply
      • Brandon Matzek says

        August 9, 2015 at 9:26 am

        They’re one of my favorite summer fruits. Thanks Megan!

        Reply
    8. Steph @ Steph in Thyme says

      July 28, 2015 at 6:00 pm

      Mmm I love the spiciness of gingersnaps against the sweetness of peaches – what a brilliant combination!

      Reply
      • Brandon Matzek says

        August 9, 2015 at 9:26 am

        Thanks Steph! It’s a good contrast.

        Reply
    9. Claudia | The Brick Kitchen says

      July 30, 2015 at 3:43 pm

      YUM the combo of ginger and peach looks gorgeous! Photos are great too – I had a go at ice cream sandwiches the other week but had major structural issues with melting ice cream – what is your secret??! 🙂

      Reply
      • Brandon Matzek says

        August 4, 2015 at 5:57 pm

        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

      August 1, 2015 at 6:10 am

      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
      • Brandon Matzek says

        August 4, 2015 at 5:52 pm

        So jealous that you have a peach tree :)!

        Reply
    11. Anita says

      August 1, 2015 at 9:42 pm

      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

        August 4, 2015 at 5:52 pm

        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

      August 2, 2015 at 7:20 am

      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

        August 4, 2015 at 5:50 pm

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

        Reply
    13. Laura says

      August 20, 2015 at 7:55 pm

      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

      August 20, 2015 at 9:21 pm

      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

      August 20, 2015 at 10:23 pm

      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
    16. Marye says

      August 21, 2015 at 6:15 am

      Oh my gosh, these look so good!!!

      Reply
    17. Katerina @ Diethood says

      August 21, 2015 at 7:00 am

      Hatin’ the humidity, LOVIN’ those gorgeous ice cream sandwiches!
      Also? You live in SD. Believe me when I say luck is on your side! You should check out the midwest. ;-))

      Reply
      • Brandon Matzek says

        August 30, 2015 at 12:12 pm

        Thanks Katerina! Haha yeah, I’m sure our hot weather here doesn’t compare to yours 😉

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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