No-Churn White Peaches Ice Cream Sandwiches
The Best Ice Cream Sandwiches to Make
Ok. It is HOT outside!!! Really hot! And I’m a girl from the Caribbean. But I don't know what’s about this year that the heat is really angry this time.
That’s why this week I didn’t want to make anything too elaborated to please our sweet cravings. Those times when you don't have a full head for anything and just want the easy and comforting route. So the time for making ice cream has finally arrived!!
I’m resolute to make more ice cream this year because a) Why in fact I’m not eating more ice cream and b) I really want Mariana to eat more of it again, after a phase of she frowning her face every time I give to her a spoon of it. After all, I think this kind of treat, which is fun to eat and totally decadent, are the ones you are more reminiscent about in the upcoming years.
I have so many flavors in my mind that I want to create! Seriously guys, is like an infinite library of combinations I have up in my head and I can’t wait to share, hopefully most of them here.
To start, I wanted to make ice cream sandwiches, the yummiest of treats. It has cookies. It has ice cream. What’s not to love about that?! I used some white peaches that I had around because their flavor is simply amazing and scream summer. A white peach ice cream that is no-churn nonetheless. The chocolate chip cookies are chewy and soft, perfect for biting even after frozen. You can totally double up the recipe of them to have extra cookies. I brought the extra cookies to a family gathering and they were a hit!!
I made cookies for about 6 to 8 ice cream sandwiches but the peach ice cream yields more than needed to for them because I wanted some extra ice cream in the freezer. If you want to have the exact ice cream for the cookies you can either cut the ice cream recipe in half or double the cookies recipe.
What are you waiting for?!
No-Churn White Peaches Ice Cream Sandwiches
White Peach Ice Cream
Ripe white peaches, sliced and peeled if desired – 5 medium peaches
Raw sugar – 2 TBSP
Honey (optional) – a drizzle to cover the peaches
Condensed milk – 14 ounces (1 can)
Heavy Cream – 2 cups
Crème Fraîche – 3 TBSP
Preheat oven to 425°.
Place the peaches in a baking tray. Sprinkle the sugar on top and toss to spread the sugar evenly. Drizzle just a bit of honey on top on the peaches. Roast for 15 to 20 minutes, tossing half way thru the baking time, until the flesh of the peaches is tender. Mix in condensed milk and let the mixture cool down completely in the fridge.
In a small bowl mix 1 to 2 tablespoons of the heavy cream with the crème fraîche to dissolve it as much as you can.
In a bowl of a stand up mixer, or in a medium bowl to mix with a handheld mixer, whip the rest of the heavy cream in medium low speed, just until its passed the frothy stage and started to gain some volume. With the mixer running slowly incorporate the crème fraîche heavy cream mixture. Continue mixing for 3 to 4 minutes, until soft but firm peaks form.
Gently fold the cream with the peach mixture until well combined and homogeneous. Transfer to a metal loaf pan or a freezer friendly recipient an freeze for 6 to 9 hours, preferably overnight.
To serve, take it out of the freezer and wait a few minutes before serving so the ice cream is a bit soft to serve.
Chocolate Chip Cookies
Butter – 1 stick (8 TBSP)
Raw sugar – ¾ cup
Brown sugar – 3 TBSP
Large egg, at room temperature – 1
Vanilla paste or extract – 2 Tsp
Fine sea salt – ½ Tsp
Unbleached flour – 1 ¼ cup
Baking soda – ½ Tsp
Chocolate chips – 1 ¼ cups
In the bowl of a stand up mixer with the paddle attachment, or in a large bowl to mix with a handheld mixer with the beaters attached, beat the butter with the sugars in medium high speed for 2 minutes. Add the egg, vanilla and salt and beat for an additional two minutes.
In another bowl sift together flour and baking soda.
Decrease mixer speed to low and using a large scoop or measuring cup add the flour to the wet ingredients and mix until well combined and there are no streaks of flour. Fold in the chocolate chips.
Transfer dough to a large piece of plastic paper and roughly form a square. Press it down a bit to make it even on top and wrap it tightly. Chill for at least 2 hours or overnight.
Preheat oven to 350°.
Take dough out of the fridge and let it use the chill for a few minutes. Take about two to three tablespoons of dough and with your hands form a ball. Press it down a bit on the top and place it in a baking tray. Repeat the process with more dough, leaving about 1” or more of space. Bake for 15 minutes (see notes). Repeat everything with any leftover dough (remember to put extra dough in the fridge while you are ready to work it).
Let the cookies cool down completely. If possible, place cookies in the freezer for 10 to 15 minutes before assembling the ice cream sandwiches.
Chocolate chips – 1 cup
Coconut oil – 1 TBSP
You favorite chopped nuts, if desired
Place the chocolate chips and coconut oil in a large glass bowl and place it over small or medium saucepan with some water on the bottom, creating a double boiler. Heat in medium heat and keep moving with a rubber spatula until all the chocolate is melted. Retire bowl from double boiler and wait just a couple of minutes to dip the ice cream sandwiches, moving every now an then. If you use a medium or large bowl I recommend you transfer the chocolate to a small bowl so you can dip the ice cream sandwich cookie deep enough.
To assemble the ice cream sandwiches: Serve 2 to 3 small scoops of ice cream on the flat side of one cookie. Press the ice cream down with another cookie. Gently dip the ice cream sandwich on the chocolate. You can use a small spoon to pour more chocolate on the cookie. Drip excess of chocolate and sprinkle some chopped nuts if you want to. Place sandwich over a piece of parchment paper placed in a medium baking tray, one that will fit your freezer shelf. Repeat until you have the desire amount of sandwiches. Freeze for a few hour before eating.