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. 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,