Peach Ice Cream Sandwiches with Ginger Molasses Cookies
Rich and custardy ice cream featuring fresh peaches is served between two perfectly chewy ginger molasses cookies for the ultimate summer ice cream sandwich.
Servings 14 sandwiches
Calories 465kcal
Ingredients
Peach Ice Cream
- ¾ pound Peaches about 4 medium peaches, medium diced
- ¾ Cup Sugar divided
- ½ Tbsp Apple Cider Vinegar
- 5 Egg Yolks
- 2 Cups Heavy Cream
- ½ Cup Milk
Ginger Molasses Cookies
- 3 Cups All-purpose flour
- ½ Cup Cornstarch
- 1 ½ tsp Baking Soda
- ¾ tsp Baking Powder
- ½ tsp Salt
- ½ tsp Allspice
- 1 Cup Unsalted Butter softened to room temperature
- ¾ Cup Sugar
- ½ Cup Brown Sugar
- 1 Egg room temperature
- ¼ Cup Molasses
- ½ Tbsp Fresh Ginger grated (or 1 tsp ground ginger)
Instructions
Make Peach Jam
- Add the peaches, ¼ cup of the sugar, and apple cider vinegar to a small saucepan. Heat over medium, stirring to dissolve the sugar.
- Bring the mixture to a boil, and continue cooking for 10 minutes, mashing the peaches as you stir, until it is thick and jammy. Remove the jam from the heat and set aside.
Make Custard
- In a medium heat-proof bowl, whisk the egg yolks with ¼ cup of sugar for about 2 minutes until they have paled slightly and the sugar is fully incorporated. Set aside.
- In a medium saucepan, add the milk, cream, and remaining ¼ cup of sugar. Heat on medium high, stirring constantly but gently until the sugar is dissolved. Continue heating and stirring occasionally, until it just begins to boil. Turn off the heat.
- Whisking the eggs constantly, slowly ladle the hot milk mixture into the bowl with the eggs. Once most of the milk has been added, add everything back into the pot.
- Heat on low, stirring the custard constantly but gently for 10 minutes, until it has thickened enough to coat a wooden spoon. Transfer the mixture to a glass bowl.
- Stir the jam into the custard, and then cover the bowl with plastic wrap, allowing the plastic to touch the surface of the custard. Allow the custard to chill for at least four hours.
Prepare Cookie Dough
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, and allspice until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix on low-medium speed until light and fluffy, about 2 minutes.
- Add in the egg, molasses, and ginger. Continue mixing until everything is thoroughly combined and smooth.
- Add the flour mixture all at once and mix on low until just incorporated and there are no large streaks of flour. Cover the bowl and chill in the fridge for at least 4 hours.
Churn Ice Cream
- Remove the chilled custard from the fridge and churn it according to your ice cream machine's instructions.
- Transfer the ice cream to a freezer safe container and chill for at least 4 hours, but preferably overnight to firm up.
Bake Cookies
- Remove the cookie dough from the fridge to thaw for about 15 minutes. Preheat the oven to 350°F with a rack in the center. Line two sheet pans with parchment paper.
- Use a 1 ½-inch cookie scoop to add cookie dough to one of the prepared sheet pans. Bake the cookies for 9-11 minutes, until they have begun to form into discs, but still appear underdone and puffy.
- Allow the cookies to cool on the pan for 5 minutes, and then transfer to a wire rack to cool completely. While the first tray is cooling, prep and bake the second sheet of cookies. Alternate until all cookies are done.
- Once cooled, place the cookies in a sealed container or bag and chill in the fridge overnight.
Build Ice Cream Sandwiches
- Sort the chilled cookies into pairs for making sandwiches.
- Using the same size scoop as you did for the cookie dough, add a scoop of ice cream to the back of one cookie. Place the second cookie on top and gently press while twisting in opposite directions.
- Enjoy immediately or freeze for later.
Notes
- Make ahead tips:
- Ice cream custard and cookie dough can each be stored covered in the fridge for up to 3 days.
- Churned ice cream can be stored in a sealed container in the freezer for up to 2 weeks.
- Baked cookies can be stored in a sealed container in the fridge for up to a week, or frozen for 3 months.
- Completed ice cream sandwiches can be frozen in a sealed container for up to two weeks.
- Substitutions:
- You can use frozen peaches to make the jam. Add them to the pan frozen, and they may take slightly longer to cook.
- You can replace the fresh ginger with 1/4 tsp grated ginger,
- Every ice cream maker is different. I use a KitchenAid Ice Cream Attachment. If you are using something different, your results may be harder or softer ice cream than mine.