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Ginger-Peach Ice Cream Sandwiches

kept byDebra
recipe byhttp

1 peach, pitted and chopped into small pieces (about cup)
1 Tbsp crystallized ginger pieces (optional)
1 Tbsp honey
Kosher salt
1 pint vanilla ice cream

1½ cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground ginger
1 tsp baking soda
¼ tsp ground nutmeg
½ tsp coarse salt
⅔ cup brown sugar
3 Tbsp unsalted butter, at room temperature
1 large egg
¼ cup unsulfured molasses


Prepare ice cream:


  1. In a small saucepan, combine peach, crystallized ginger (optional), honey, and a pinch salt. Cover and cook over medium-low heat, stirring, until peach is softened, 4 to 5 minutes. Let cool completely in saucepan, about 30 minutes; drain.
  2. Let ice cream stand at room temperature for about 5 minutes, then scrape into a large bowl, reserving container. Mash in drained peach and ginger mixture with a wooden spoon, then transfer back to container; refreeze at least 1 hour, preferably overnight.
Prepare cookies:
  1. Preheat oven to 350˚F. In a large bowl, whisk flour, cinnamon, cloves, ground ginger, baking soda, nutmeg, and salt; set aside. Using a standing mixer fitted with paddle attachment, beat brown sugar and butter on medium speed until combined and clay-like, about 3 minutes. Add egg and molasses and beat on medium speed, scraping down sides of bowl, until mixture lightens and resembles thick pancake batter, about 3 minutes. Mix in dry ingredients on low until just combined to form a dry, sticky dough.
  2. Line a cookie sheet with parchment paper. With a wet measuring spoon, scoop up 1 heaping Tbsp dough; then, using damp fingers, lightly shape dough into a golf ball-sized round and place on cookie sheet, pressing lightly to flatten. Repeat with remaining dough, leaving about 2 inches in between each cookie; you should have at least 12. Bake until just cracked on top, about 12 to 14 minutes. Let cool on wire racks, then remove cookies from pans and cool completely.
  3. Just before serving, arrange 6 cookies flat-side up on a work surface. Using a large spoon, scoop ginger-peach ice cream and arrange on top to form a thick, even layer; set remaining cookies into place. Serve immediately.



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