Peach Cobbler Ice Cream Sandwiches
Refreshingly sweet-tart peach ice cream sandwiched between cinnamon sugar coated oatmeal nut cookies.
Yield: 10-12 sandwiches
Instructions
Peach Ice Cream
Add the cubed peaches and a pinch of the salt to a small saucepan. Cook, uncovered, over medium-low heat, stirring occasionally, until the peaches have completely broken down and little to no free fluid is visible. Set saucepan aside and let compote cool to room temperature.
Add compote, remaining salt, and all ingredients through sumac to blender. Add 2 T heavy cream. Blend until fully homogenized. Pour mixture into large bowl.
In a medium bowl, use a hand mixer or whisk to whip remaining ⅔ C heavy cream to soft peaks. Sift in confectioner’s sugar and continue beating until peaks are nearly stiff.
Using a rubber spatula, transfer ⅓ of whipped cream into blended mixture and stir together until few streaks remain. Add another ⅓ of whipped cream and very gently fold into blended mixture, using extreme care to maintain as much lightness and volume as possible. Repeat with remainder of whipped cream.
Transfer ice cream mixture into covered container and freeze. After about two hours, gently “churn” mixture with a spoon or spatula — use a folding motion rather than stirring to maintain airiness. Return to freezer and allow to fully set.
Sourdough Discard Oatmeal Nut Snickerdoodles
Toast nuts in a small saucepan over medium heat, moving frequently, until fragrant, lightly browned, and shiny (approximately 5-8 minutes). (Choose a saucepan that’s just large enough to allow the nuts to form one layer on the bottom for even toasting.) Add butter and swirl until melted and large bubbles begin to form. Continue cooking, swirling occasionally, until bubbles disappear and then reappear as tight foam. Remove from heat and transfer to a medium mixing bowl. Allow to cool completely to room temperature. (This can be expedited using an ice bath.)
Use a hand mixer to beat butter and nut mixture until lightened and slightly fluffy (at least 2 minutes on medium speed). Add sugars and beat again until well incorporated and light again. Add extracts, salt, and spices and beat to combine. Add remaining dry ingredients, sprinkling each one in an even layer to encourage homogeneous dough formation without over-working. Mix until combined, switching to flexible spatula as necessary.
Transfer dough to tupperware and refrigerate at least 2 hours, up to 3 days.
Preheat oven to 350°F and place racks in center of oven. Prepare baking sheets with silicone baking mats or parchment paper.
Scoop 1 oz portions of dough and form into tight balls. Press balls into approximately 2” diameter “pucks” and coat in cinnamon sugar mixture before arranging on baking sheet(s). Cookies will approximately double in diameter during baking.
Bake for 10 minutes, then rotate pans and swap them between racks before final 5 minutes of baking.
Remove pans from oven and allow cookies to cool for 5 minutes before transferring to wire rack until cooled completely.
Sandwich Assembly
Remove ice cream from freezer and allow to soften for a few minutes.
Scoop 1 oz of ice cream onto flat sides of half of the cookies. Top with remaining cookies, flat side against ice cream.
Gently press top cookies to push ice cream out to edges and use butter knife or offset spatula to smooth ice cream flush with cookie edges.
Wrap sandwiches tightly in plastic wrap and return to freezer to set until ready to eat. If you want to avoid plastic wrap, you can stack the sandwiches unwrapped in a tupperware container. The edges will likely not stay straight, but a rustic look is never a bad thing!
Ingredients
Peach Ice Cream
1.5 lb cubed skin-on peaches (can use frozen — thaw and drain)
½ t Morton’s kosher salt, divided (or 1 t Diamond Crystal)
2 T coconut sugar simple syrup (can sub maple syrup) *
2 T avocado oil (or other neutral oil)
2 T (1 oz) bourbon (optional)
1 t vanilla extract
1 t cinnamon
½ t ginger powder
¼ t sumac (can sub 1 t lemon zest)
⅔ C + 2 T plant-based heavy cream, divided (recommend Silk or Country Crock)
¼ C (40 g) confectioner’s sugar
* Coconut sugar simple syrup is 1:1 ratio of coconut sugar and water combined in a small saucepan and heated until sugar is melted, then cooled completely before using in recipe.
Sourdough Discard Oatmeal Nut Snickerdoodles
¾ C butter (must be stick-style, recommend Country Crock)
⅓ C (45 g) each roughly broken pecans and walnuts
½ C (120 g) white sugar
½ C (120 g) light brown sugar
2 t vanilla extract
½ t almond extract
¼ t Morton’s kosher salt (or ½ t Diamond Crystal)
90 g 100% hydration sourdough discard
1.5 t cinnamon
¾ t nutmeg
¾ t baking powder
¼ t baking soda
1 C (90 g) quick oats
Scant 1 C (120 g) all purpose flour
Coating: Approx. 1 t cinnamon + ¼ C white sugar + pinch salt
