Masters Week has come and gone, y’all.
Didn’t make it to the tournament to grab one of those delicious Georgia Peach Ice Cream Sandwiches? Or perhaps you can’t help reminiscing about those quintessentially southern treats you noshed on last week? No worries. I gotcha.
Let me be clear, however: this is NOT the sugar cookie recipe used by Nashville’s Christie Cookie Company. Like most things that concern the Augusta National, that recipe is veiled in secrecy.
But chances are these will hold you over till next year’s tournament.
The recipes for these cool confections are oh, so easy: simply bake up a batch of sugar cookies and sandwich a big dollop of this fresh peach ice cream between them. Yessiree! What could be more perfect on a warm afternoon in Augusta on the most beautiful course in the world?… Or on your deck, by your pool, or at the dining room table?
Sure, you could use store bought cookies and ice cream to replicate Georgia Peach Ice Cream Sandwiches from the Augusta National. Or you could do the work yourself in a snap. This recipe requires very few ingredients and no fancy equipment. Easy peasy. But like a lot of things in the South, this ice cream recipe will require you to take your sweet time and let it sit overnight before scooping.
NOTE: I must admit–I actually used nectarines for this recipe. The best peaches in the world come from Edgefield, SC, and won’t be available until summer. (They are totally worth the wait!) So, it’s nectarines for now. I roasted them to unlock their magic. Slow-roasting them caramelizes and intensifies their sugar
NOTE: I insist you use heavy whipping cream. This is no time to skimp on your milk.
I hope you enjoy these Sweet Georgia Peach Ice Cream Sandwiches as you herald in the warm days of summer.
If you make these Sweet Georgia Peach Ice Cream Sandwiches, I love to hear about it! Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together!
Easy Roasted Peach Ice Cream
- 2-3 medium peaches (2 cups sliced peaches)
- 1 cup heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- Preheat oven to 375°F. Prepare a baking sheet by covering it with foil.
- Peel peaches and cut in half to remove stones. Chop the peaches; spread evenly onto a baking sheet and sprinkle with a bit of salt.
- Roast peaches until tender, about 18-20 minutes. Cool and set aside.
- In a cold bowl, whip the cream with an electric mixer (or by hand) until it achieves soft peaks.
- Gently fold in the cooled peaches and the condensed milk.Do not over stir as you want to keep the “air” in this recipe.
- Cover with plastic and allow to set overnight.
Assemble cookie sandwiches and eat immediately or wrap them individually in plastic to enjoy over time.
Easy Sugar Cookies
- 1 cup butter, softened
- 1 ½ cups granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon salt
- 1 cup coarse (sanding) sugar
- Preheat oven to 375 degrees F. Spread coarse sugar on a plate. Set aside. Cover baking sheet with parchment paper. Set aside.
- In a large bowl, cream butter and granulated sugar with an electric mixer until smooth. Beat in egg, vanilla extract and almond extract. Gradually blend in flour and salt..
- Roll rounded teaspoonfuls of dough into 1-inch balls between hands. Then roll balls in coarse sugar. Place on cookie sheet about 2 inches apart. Lightly smash the balls of dough with the bottom of a glass till they are about 1 ½ inches thick.
- Bake 8 to 10 minutes or until golden. Let stand on cookie sheet two minutes before moving to wire rack to cool.
NOTE: If dough becomes too soft to roll easily into balls, quick-chill it in the freezer or refrigerator.