If there was ever a dessert that screamed Georgia flavor with Arkansas roots, this might be it! Fresh, juicy peaches paired with crunchy southern pecans bring a true taste of the Peach State, while the recipe itself is crafted by an Arkansas based company known for its high-quality pecans. This sweet treat is a Southern summertime classic in sandwich form; peach ice cream layered between buttery sugar cookies and rolled in roasted pecans for the ultimate Georgia meets Arkansas dessert experience. Whether you’re hosting a backyard barbecue, planning a summer picnic, or just craving something truly Southern, this peach ice cream sandwich is a bite of pure Dixie delight.
Ingredients:
For the Sugar Cookies:
2 ¾ cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Baking Powder
1 cup (2 sticks) Unsalted Butter, softened
1 ½ cups Granulated Sugar
1 large Egg
1 teaspoon Vanilla Extract
½ teaspoon Almond Extract (optional, for extra flavor)
3 to 4 tablespoons Milk
For the Peach Ice Cream (or use store bought):
2 cups Heavy Cream
1 cup Whole Milk
¾ cup Granulated Sugar
1 teaspoon Vanilla Extract
1 ½ cups fresh or frozen Peaches, finely chopped (peeled)
1 tablespoon Lemon Juice
For Assembly:
1 ½ cups Finely Chopped Pecan Pieces, roasted
Optional: a drizzle of caramel sauce for dipping
Instructions:
1. Make the Sugar Cookies:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and baking powder.
In a large bowl, cream together butter and sugar until light and fluffy (2 to 3 min).
Beat in egg, vanilla, and almond extract.
Gradually mix in the dry ingredients. Add milk a tablespoon at a time until the dough is soft but not sticky.
Roll dough into 2-inch balls, flatten slightly, and place on a baking sheet.
Bake for 8 to 10 minutes, until the edges are just golden. Cool completely.
2. Make Peach Ice Cream (Skip if using store bought):
In a blender, puree peaches with lemon juice until smooth, leaving a few small chunks.
In a large bowl, whisk together cream, milk, sugar, and vanilla until sugar dissolves. Stir in peaches.
Churn in an ice cream maker per manufacturer’s instructions (usually 20 to 25 minutes).
Freeze for at least 2 hours or until firm enough to scoop.
3. Assemble the Sandwiches:
Take a cookie, place a generous scoop of peach ice cream on top, and sandwich with another cookie.
Gently press to spread ice cream evenly to the edges.
Roll the exposed ice cream edge in chopped pecans, pressing lightly so they stick.
Place sandwiches on a baking sheet and freeze at least 1 to 2 hours to set.
Serving Tip:
Serve sandwiches with a light drizzle of caramel sauce or a dusting of powdered sugar for a bakery-style touch.