Peach Crisp Ice Cream Sandwiches

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Decadent Umpqua Vanilla Bean Ice Cream is sandwiched between two brown sugar cookies, filled with peach pie, and rolled in a buttery crisp.

These Peach Crisp Ice Cream Sandwiches combine everything I love about a warm-weather fruit crisp with a classic ice cream sandwich. Soft brown sugar cookies are filled with Umpqua Vanilla Bean Ice Cream and sweet peach pie filling, then rolled in a buttery oat crisp made with Umpqua Salted Butter. The combination of brown sugar, peaches, vanilla bean ice cream, and that cinnamon-spiced crunch makes these such a fun dessert for the end of summer and beginning of fall. You can assemble them ahead of time and keep them in the freezer until you’re ready to enjoy. Let’s make them.

Peach Crisp Ice Cream Sandwiches

What you’ll need:

For the Cookies

• 2 Sticks (226 g) Umpqua Salted Butter, softened
• 1 ¼ Cups (250 g) Brown Sugar, packed
• 2 Large Eggs
• 1 Teaspoon (5 g) Baking Soda
• 1 Teaspoon (5 g) Salt
• 1 Teaspoon (5 ml) Pure Vanilla Extract
• 2 ½ Cups (313 g) All-Purpose Flour
• ½ Cup (100 g) Granulated Sugar, for rolling

For the Crisp

• ⅓ Cup (73 g) Brown Sugar, packed
• ¼ Cup (31 g) All-Purpose Flour
• ⅓ Cup (30 g) Old-Fashioned Oats
• 3 Tablespoons (42 g) Umpqua Salted Butter, softened
• ½ Teaspoon (1.5 g) Ground Cinnamon
• ⅛ Teaspoon Ground Nutmeg

Additional Ingredients

• Umpqua Vanilla Bean Ice Cream
• Roughly ¼-1/2 Cup Peach Pie Filling

Instructions

Make the Cookies

1. Add the softened Umpqua Salted Butter to the bowl of a stand mixer and beat until creamy. Add the brown sugar and continue mixing until light and fluffy, about 30 seconds.
2. Add the eggs and mix until well incorporated. Add the vanilla extract, baking soda, and salt, and flour. Mix until a soft cookie dough forms, about 30 seconds.
3. Using a ¼-cup cookie scoop, portion the dough into balls. Roll each cookie dough ball in granulated sugar and place on a nonstick or parchment-lined baking sheet.
4. Refrigerate the cookie dough for 30 minutes.
5. Preheat the oven to 350°F (175°C). Bake the chilled cookies for 12–14 minutes, or until the edges are set and the centers are still soft.
6. Allow the cookies to cool completely before assembling the ice cream sandwiches. Place them in the freezer for about 20 minutes before assembly for even better firmness once assembled.

Make the Crisp

1. Keep your oven at 350°F (175°C) and line a small baking sheet with parchment paper.
2. Combine the dark brown sugar, flour, oats, softened Umpqua Salted Butter, cinnamon, and nutmeg in a bowl. Mix until crumbly.
3. Spread the mixture onto the prepared baking sheet and bake for about 8–10 minutes, or until lightly golden and crisp.
4. Allow the crisp to cool completely, then crumble it into a shallow bowl.

Assemble the Ice Cream Sandwiches

1. Place a generous scoop of Umpqua Vanilla Bean Ice Cream onto the flat side of one cooled cookie. I used a ¼ cup scoop for the ice cream as well. Using a small piece of parchment and the bottom of a glass, gently press the ice cream so it reaches close to the edges.
2. Using a small round cookie cutter or a knife, cut a small well into the center of the ice cream. Spoon peach pie filling into the opening.
3. Place a second cookie on top and gently press to create a sandwich.
4. Turn the ice cream sandwich on its side and roll the exposed ice cream edges through the cooled crisp mixture, gently pressing the crumble into the ice cream so it sticks.
5. Enjoy immediately, or place the finished sandwiches in the freezer until firm. 

Frequently Asked Questions

Can I make these ice cream sandwiches ahead of time?

Absolutely! Assemble the sandwiches and freeze them on a parchment-lined baking sheet until firm. Once frozen, individually wrap them or place them in an airtight freezer-safe container until you’re ready to serve.

Can I make this recipe gluten-free?

Absolutely! Use a one-to-one gluten-free flour blend in place of the all-purpose flour for both the cookie and crisp recipes. Proceed as instructed. 

Can I use a different Umpqua ice cream flavor?

Definitely! Vanilla Bean works beautifully because it lets the peach, brown sugar, and cinnamon flavors shine, but you can easily experiment with another favorite Umpqua flavor.

Conclusion

These Peach Crisp Ice Cream Sandwiches are such a fun way to turn a classic peach crisp into a handheld frozen dessert. Umpqua Salted Butter gives both the soft brown sugar cookies and crisp topping that rich, buttery flavor, while Umpqua Vanilla Bean Ice Cream creates the perfect creamy center.

Look for Umpqua Dairy products near you and visit their website, UmpquaDairy.com, to explore their full lineup of ice cream, butter, and other delicious dairy products. Then make a batch of these before summer slips away. Happy baking! 

XO,

Heather

PS: Try my Brown Sugar Cookies with Maple Cream Cream Cheese Frosting for another fun fall cookie!