Peach Ice Cream Sandwiches (Gluten Free, Dairy Free) Recipe
Delight in these Peach Ice Cream Sandwiches made with a creamy dairy-free peach ice cream and gluten-free sugar cookies. Perfectly sweetened with coconut sugar and a hint of cinnamon, the soft peach compote swirled into the ice cream adds a fresh fruity twist. These frozen treats are carefully crafted to be dairy-free and gluten-free, making them suitable for those with dietary restrictions. Ideal for a refreshing summer dessert, these sandwiches require some advance preparation but offer a deliciously satisfying cool treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 24 hours 45 minutes
- Yield: 7-8 ice cream sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ice Cream Base
- 2 pints peach ice cream base (no crisp topping needed)
- 2 Tbsp dairy free butter or coconut oil
Peach Compote
- 3 large peaches, peeled, pitted, and chopped into bite-sized pieces
- 1/4 cup coconut sugar
- 1/2 tsp cinnamon
- 2 Tbsp dairy free butter or coconut oil (for sautéing)
Gluten-Free Sugar Cookies
- 1 batch gluten free sugar cookies (no icing needed)
Instructions
- Make the Peach Ice Cream: Prepare the peach ice cream base at least one day in advance according to the base recipe, omitting the crisp topping. Freeze for 24 hours to allow it to fully set.
- Prepare the Peach Compote: In a medium saucepan, sauté the peeled and chopped peaches with dairy free butter or coconut oil, coconut sugar, and cinnamon over medium heat for about 10 minutes, until the mixture is soft and fragrant. Set aside to cool, or refrigerate if made ahead of time.
- Swirl Compote into Ice Cream: When ready to assemble, microwave the ice cream base for 30 seconds to soften slightly. Use the ice cream maker’s lite setting to churn it briefly, then use a knife to gently swirl in the cooled peach compote, incorporating the fruit evenly.
- Bake the Sugar Cookies: Prepare and bake the gluten-free sugar cookies according to your recipe, aiming to cut out an even number—around 14 to 16 cookies—to make 7 to 8 sandwiches. Allow the cookies to cool completely before assembling.
- Assemble the Ice Cream Sandwiches: Ensure the ice cream is scoopable but firm. Line a baking sheet or cutting board with parchment paper. Place half of the cookies flat side down on the tray, add a generous scoop of the peach ice cream on each, then top with the remaining cookies, pressing gently to sandwich the ice cream. Smooth edges with a knife or offset spatula if desired.
- Freeze to Set: Place the assembled sandwiches in the freezer for at least 3 hours to firm up completely before serving.
Notes
- The ice cream base should be prepared the day before to ensure proper freezing and texture.
- Peel the peaches for the compote to avoid any tough skin in the ice cream sandwiches.
- The gluten-free sugar cookies do not require icing for this recipe, making assembly cleaner and simpler.
- For easier assembly, ensure the ice cream is soft enough to scoop but not melting.
- These sandwiches can be stored in the freezer up to one week in an airtight container.
