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Snickerdoodle and Peach Ice Cream Sandwiches https://www.metro.ca/userfiles/image/recipes/sandwich-creme-glacee-snickerdoodle-peche-11670.jpg PT30M PT20M PT50M
For the ice cream :In a nonstick skillet, melt the butter over medium-high. Add the peaches, brown sugar, and spices. Cook, stirring occasionally, until the peaches soften, 3 to 5 minutes. Remove from heat and cool completely.In a medium bowl, stir together condensed milk, vanilla, and bourbon.In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a loaf pan, spoon over with half of the peach mixture and swirl into the cream then repeat with remaining cream and peach mixture. Cover and freeze until firm, 6-8 hours.For the cookies :Preheat the oven to 400°F and line 2 large baking sheets with parchment paper.In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set asideIn the bowl of an electric mixer, cream the butter and 1 1/2 cups (375 ml) of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and vanilla and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.Mix the remaining 1/4 cup (60 ml) sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon (22,5 ml) cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.Place the balls on the prepared baking sheets, 2 1/2 inches (6 cm) apart.Bake until just golden around the edges, 8 to 9 minutes. Cool completely on rack.Assembly :Scoop 1/ 3 cup (80 ml) of ice cream onto the flat side of 1 cookie. Top with another cookie, flat-side down. Press down to adhere. Repeat with the remaining cookies and ice cream, freezing the ice cream sandwiches as you make them. Freeze until firm, about 4 hours.
9-10
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For the Peach ice cream 1 tablespoon (15 ml) butter 1 cup (250 ml) finely chopped peeled ripe peaches (from about 2 large) 2 tablespoons (30 ml) brown sugar 1/2 teaspoon (2,5 ml) cinnamon 1/4 teaspoon (1,25 ml) ground allspice 1 can sweetened condensed milk 2 teaspoons (10 ml) pure vanilla extract 2 tablespoons (30 ml) bourbon (optional) 2 cups (500 ml) cold heavy cream For the Snickerdoodle cookies: 2 1/2 cups (625 ml) all purpose flour 2 teaspoons (10 ml) cream of tartar 1 teaspoon (5 ml) baking soda 3/4 teaspoon (3,75 ml) kosher salt 1 cup (250 ml) unsalted butter, softened 1 3/4 cups (430 ml) granulated sugar 1/2 teaspoon (2,5 ml) vanilla 2 large eggs 1 tablespoon (15 ml) ground cinnamon
Snickerdoodle and Peach Ice Cream Sandwiches

Snickerdoodle and Peach Ice Cream Sandwiches

Rate this recipe
0 Vote
9-10
Desserts
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

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  • 1 tablespoon
    (15 ml)
    butter
  • 1 cup
    (250 ml)
    finely chopped peeled ripe peaches (from about 2 large)
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  • 2 tablespoons
    (30 ml)
    brown sugar
  • 1/2 teaspoon
    (2,5 ml)
    cinnamon
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  • 1/4 teaspoon
    (1,25 ml)
    ground allspice
  • 1 can
    sweetened condensed milk
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  • 2 teaspoons
    (10 ml)
    pure vanilla extract
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  • 2 tablespoons
    (30 ml)
    bourbon (optional)
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  • 2 cups
    (500 ml)
    cold heavy cream
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  • For the Snickerdoodle cookies:
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  • 2 1/2 cups
    (625 ml)
    all purpose flour
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  • 2 teaspoons
    (10 ml)
    cream of tartar
  • 1 teaspoon
    (5 ml)
    baking soda
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  • 3/4 teaspoon
    (3,75 ml)
    kosher salt
  • 1 cup
    (250 ml)
    unsalted butter, softened
  • 1 3/4 cups
    (430 ml)
    granulated sugar
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  • 1/2 teaspoon
    (2,5 ml)
    vanilla
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  • 2
    large eggs
  • 1 tablespoon
    (15 ml)
    ground cinnamon
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Imprimer ma sélection

Preparation

For the ice cream :

In a nonstick skillet, melt the butter over medium-high. Add the peaches, brown sugar, and spices. Cook, stirring occasionally, until the peaches soften, 3 to 5 minutes. Remove from heat and cool completely.

In a medium bowl, stir together condensed milk, vanilla, and bourbon.

In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes.

With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a loaf pan, spoon over with half of the peach mixture and swirl into the cream then repeat with remaining cream and peach mixture. Cover and freeze until firm, 6-8 hours.

For the cookies :

Preheat the oven to 400°F and line 2 large baking sheets with parchment paper.

In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside

In the bowl of an electric mixer, cream the butter and 1 1/2 cups (375 ml) of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and vanilla and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.

Mix the remaining 1/4 cup (60 ml) sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon (22,5 ml) cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.

Place the balls on the prepared baking sheets, 2 1/2 inches (6 cm) apart.

Bake until just golden around the edges, 8 to 9 minutes. Cool completely on rack.

Assembly :

Scoop 1/ 3 cup (80 ml) of ice cream onto the flat side of 1 cookie. Top with another cookie, flat-side down. Press down to adhere. Repeat with the remaining cookies and ice cream, freezing the ice cream sandwiches as you make them. Freeze until firm, about 4 hours.

Source : Metro

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