Go Back
Print Recipe

Peach Crisp Ice Cream Sandwiches

Decadent Umpqua Vanilla Bean Ice Cream is sandwiched between two brown sugar cookies, filled with peach pie, and rolled in a buttery crisp.
Course: Dessert, Snack
Cuisine: American
Keyword: brown sugar, brown sugar cookies, crisp, fall dessert, ice cream, ice cream sandwiches, peach, peach crisp, summer dessert, umpqua

Ingredients

For the Cookies:

  • 1 Cup 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) Dark 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
    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.
    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.
    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.
    Refrigerate the cookie dough for 30 minutes.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.
    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
    Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment paper.
    Combine the dark brown sugar, flour, oats, softened Umpqua Salted Butter, cinnamon, and nutmeg in a bowl. Mix until crumbly.
    Spread the mixture onto the prepared baking sheet and bake for about 8–10 minutes, or until lightly golden and crisp.
    Allow the crisp to cool completely, then crumble it into a shallow bowl.
  • Assemble the Ice Cream Sandwiches
    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.
    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.
    Place a second cookie on top and gently press to create a sandwich.
    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.
    Enjoy immediately, or place the finished sandwiches in the freezer until firm. 

Notes

Metric measurements created via an online converter. Only American measurements have been tested. 
See blog for FAQ's!