Peach Ice Cream Sandwiches

Peach Ice Cream Sandwiches

By Terry Donley Published: April 19, 2018

  • Yield: 8 Servings
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 2 hrs 30 mins



  1. Position racks in upper and lower thirds of oven; preheat to 375 degrees. Line two baking sheets with parchment paper.
  2. Combine oats, pecans, cornmeal, salt, baking powder and baking soda in a food processor. Process until fine, but not as fine as flour, about 10-15 seconds.
  3. Transfer to a large mixing bowl. Stir in turbinado sugar.
  4. Process egg and oil in the food processor until lightly beaten, about 15 seconds. Add brown sugar and vanilla and blend until the mixture is smooth, about 1 minute.
  5. Scrape into the dry ingredients and fold together until combined. (The mixture will be sticky).
  6. With damp hands, squeeze together one heaping tablespoon of batter and roll it into a ball. Repeat to make 16 cookies, placing 8 on each baking sheet, 1 ½ inches apart. Gently flatten each ball into a 3 inch round.
  7. Bake cookies, rotating pans front to back and top to bottom halfway through. Bake until edges are lightly browned, 9-11 minutes.
  8. Let cool for 2 minutes, then transfer to wire rack to cool completely.
  9. Combine yogurt and peaches in a medium bowl until incorporated. Working quickly, make 8 ice cream sandwiches, using about ¼ cup of mixture between each pair of cookies.
  10. Freeze on baking sheet until firm, at least two hours, then wrap airtight.