Okay, so these Blueberry + Roasted Peach Ice Cream Sandwiches are feeling a little behind, especially with how fall-like the weather has been here in Minneapolis. However, I’m not complaining as I LOVE Fall! Then again, maybe this is me inwardly denying the fact that I’m not ready for what comes after fall… the bad word which will remain unmentioned. Therefore I just may be doing whatever I can to possibly hold on to every last bit of the warm, sunshiny, summer days before I’m drowned out by 5 feet of snow.
All-in-all, these Blueberry + Roasted Peach Ice Cream Sandwiches are really good and I wasn’t quite sure if I can wait a full year to share them with you, so I decided, “what the heck let’s just go with it.” After all, some of you are still experiencing warmer weather, right? And if so, can I come visit around November, pretty please!?
Making the blueberry + roasted peach “no churn” ice cream
The best thing I love about this recipe is that it uses “no churn” ice cream. This means, you might not even need an ice cream. But that’s not reason for you to not check out the ice cream makers on unclutterer. Oddly enough, I’ve never invested in a real ice cream machine for myself, so an ice cream recipe that doesn’t require one is AMAZING! We’ve also added a little bit of booze to this recipe, one because it tastes so good; and two, because the alcohol actually helps to keep the ice cream a bit soft. Science, baby! Actually, I’m not really sure if that’s science, but it’s still an interesting fact, am I right? Below are a few of the photos we captured as we whipped up a batch of this creamy deliciousness. A bowl of it on its own is just as good! Trust me! Drizzle a little caramel and life is perfect!
Making the white chocolate chip cookies
I love the subtle nature that white chocolate brings to a chocolate chip cookie. Like, go ahead and forgo the ice cream altogether, maybe toss in some semi-sweet chocolate chips, and you have some seriously good cookies on your hands! We’ve also introduced some lemon zest into the cookies because blueberry and lemon are a combo sent from heaven! I could quite easily live on chocolate chip cookies, which would probably not benefit me or my waistline, but hey a few here and there can’t hurt too much right?
So even though it may not feel like “ice cream sandwich weather” up here in Minneapolis, these Blueberry + Roasted Peach Ice Cream Sandwiches are so good that turning up the heat inside and throwing on a few extra layers in order to feel like it’s still summer is really worth it! I’m also keeping my fingers crossed that a beautiful Indian summer is still in our near future. A week of warm weather is so needed and then I will do whatever necessary to fully embrace the coming winter weather!
- 3 peaches, peeled and cut into thin wedges
- 1 teaspoon lemon juice
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 2 cups (16 oz) frozen blueberries
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- 1 Tbsp alcohol of your choice; I use peach vodka or bourbon
- 2 cups heavy whipping cream
- 3 2/3 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons coarse salt
- 1/8 teaspoon cinnamon
- 1 1/2 cups (3 sticks) unsalted butter, brought to room temp
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 12 oz (1 package) white chocolate chips
- Preheat oven to 350 degrees. In a medium bowl toss peaches in sugar and cinnamon. Lay on a sheet pan lined with parchment paper or a Silpat. Roast peaches for 20 minutes. Place in fridge to cool completely. Once cool, cut each peach wedge into 3 pieces.
- In a medium saucepan bring blueberries, sugar and salt to a simmer over medium heat. Simmer until sugar is completely dissolved and mixture starts to thicken.
- Cool slightly, then transfer to a blender and purée with sweetened condensed milk and peach vodka until smooth. Pour into a large bowl.
- In a different large bowl, use a hand mixer or a standing mixer to whip the cream until stiff peaks occur, be careful not to over whip.
- Gently fold whipped cream into blueberry-milk mixture with a spatula, slowly incorporating the two mixtures together so it stays light and aerated. This may take a little time, so don't worry. Gently mix in chopped peaches.
- Transfer the mixture to a 9 x 13 in pan, lined with parchment paper. Freeze for 4-6 hours.
- Sift (or whisk) flour, baking soda, baking powder and salt into a bowl and set aside.
- Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes.
- Add eggs. Stir in vanilla and lemon zest.
- Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips.
- Cover bowl and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees. Drop spoonfuls of dough onto baking sheet.
- Bake for 12 minutes. Rotate your pans 180 degrees halfway between cooking. Remove from oven and cool completely.
- Sandwich 1 large scoop of blueberry + roasted peach ice cream between two white chocolate chip cookies. Serve immediately or freeze each cookie for up to 1 hour.
With love from my kitchen to yours,