The Masters Peach Ice Cream Sandwich

Preheat oven to 375. Line two baking sheets with parchment paper. You could also spray them with non-stick cooking spray if you prefer.

Place room temperature butter, brown and white sugar, corn syrup, vanilla, almond extract, and egg in a large mixing bowl. Beat with an electric mixer until well blended.

Add in the flour, baking powder, baking soda, and salt. Beat until well blended.

Next, it is important to form your cookie dough into consistently sized dough balls so your sandwich tops and bottoms are the same sizes. Using a cookie 1 1/2-inch cookie scoop, form the dough into even size balls.

Place the cookie dough balls on the parchment lined baking sheets, about two inches apart.

Bake in the preheated oven for 10-12 minutes. Oven temperatures fluctuate, so keep an eye on the cookies around the 10-minute mark. You want the cookies to be firm in the center, but do not let them start to brown.

After the cookies have been baked and cooled, I will pair them together by size. This makes it easier when you’re ready to assemble your sandwiches.

Allow the ice cream to thaw just a bit. Set it on your counter until you can easily place a knife in the center.

Next, place the ice cream in a Vitamix blender or something similar. Add the frozen peaches and a bit of heavy whipping cream. Blend until smooth and creamy.

Line a quarter sheet baking pan with wax paper. Add the peach ice cream and smooth it out level with a spatula.

Freeze this pan for at least 3 hours or overnight.

Choose a circular cookie cutter the size of your baked cookies.

Carefully press down your cookie cutter into the sheet of frozen ice cream. Be sure to go all the way through.

After cutting through, gently place your free hand underneath the wax paper and push up from the bottom to make sure you have a clean cut.

Put the circular ice cream and cookie cutter on the bottom of one of the cookies.

Using a spoon, push the ice cream from the cutter onto the cookie bottom.

Place the other cookie on top to make the homemade ice cream sandwich.

Continue until all the ice cream has been cut. To ensure a clean cut, rinse the cutter with cold water each time before cutting the ice cream.

Lay the roll of wax paper on a flat surface.

Measure and cut the wax paper into squares large enough to wrap each individual sandwich fully.

Place a cookie in the center of the cut wax paper.

Fold one side of the wax paper over the cookie, then fold the opposite side to overlap the first fold. Tuck in the edges for a tight seal.

Next wrap the sandwich in a layer of aluminm foil over the wax paper. This will help keep them fresh when in the freezer.

Be sure to write the name and date you put it in the freezer.

Repeat this process for each cookie and store them in the freezer.