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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Peach Ice Cream Sandwiches

      Peach Ice Cream Sandwiches

      High Protein Vegetarian Heart Healthy No Shellfish Gluten-Free American Dessert

      Peach Ice Cream Sandwiches

      High Protein Vegetarian Heart Healthy No Shellfish Gluten-Free American Dessert
      8 sandwiches
      Prep time: 30 minutes
      Total time: 2 hours 45 minutes

      Description

      This peach-studded ice cream sandwich recipe is inspired by fruit crumble. The flourless cookies have a flavor reminiscent of the topping on that quintessential summer dessert.

      Directions

      1. Position racks in upper and lower thirds of oven; preheat to 375°F. Line 2 baking sheets with parchment paper.
      2. Combine oats, pecans, cornmeal, salt, baking powder and baking soda in a food processor; process until finely ground, but not as fine as flour, 10 to 15 seconds. Transfer to a large mixing bowl. Stir in turbinado sugar. Pour into a large bowl, set aside.
      3. Process egg and oil in the food processor until lightly beaten, about 15 seconds. Add brown sugar and vanilla and blend until the ­mixture is smooth and has the consistency of caramel sauce, 1 minute more. Scrape into the dry ingredients and fold together until combined. (The mixture will be a little sticky.)
      4. With damp hands, squeeze together 1 heaping tablespoon of batter and roll it into a ball. Repeat to make 16 cookies, placing half on each prepared baking sheet, 1½ inches apart. Gently flatten each ball into a 3-inch round.
      5. Bake the cookies, rotating the pans front to back and top to bottom halfway through, until the edges are lightly browned, 9 to 11 minutes total. Let cool on the pans for 2 minutes, then transfer to a wire rack to cool completely.
      6. Combine yogurt and peach in a medium bowl until incorporated. Working quickly so the yogurt doesn’t get too soft, make 8 ice cream sandwiches using about 1/4 cup of the mixture between each pair of cookies. Freeze on a baking sheet until firm, at least 2 hours, then wrap airtight.

      Tips

      • To make ahead: Freeze wrapped sandwiches for up to 3 days. Let stand at room temperature for 15 minutes before serving.
      • Tip: People with celiac disease or gluten-sensitivity should use oats that are labeled "gluten-free" as oats are often cross-contaminated with wheat and barley.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories344 cal
      • Total Fat14.8 g
      • Saturated Fat1.5 g
      • Cholesterol0 mg
      • Sodium238 mg
      • Carbohydrate Total48.2 g
      • Protein6.6 g
      • Phosphorus188 mg
      • Potassium295 mg
      • Fiber3.1 g
      • Calcium132 mg
      Share this

      Ingredients

      • 1½ cups old-fashioned rolled oats
      • ⅔ cup pecans
      • ⅓ cup finely ground cornmeal
      • ½ teaspoon kosher salt
      • ½ teaspoon baking powder
      • ¼ teaspoon baking soda
      • ¼ cup turbinado sugar
      • 1 large egg
      • ¼ cup canola oil
      • ½ cup packed dark brown sugar
      • 1 teaspoon vanilla extract
      • 1 pint vanilla frozen yogurt, softened slightly
      • 1½ cups finely diced peeled ripe peach

      Ingredients

      • 1½ cups old-fashioned rolled oats
      • ⅔ cup pecans
      • ⅓ cup finely ground cornmeal
      • ½ teaspoon kosher salt
      • ½ teaspoon baking powder
      • ¼ teaspoon baking soda
      • ¼ cup turbinado sugar
      • 1 large egg
      • ¼ cup canola oil
      • ½ cup packed dark brown sugar
      • 1 teaspoon vanilla extract
      • 1 pint vanilla frozen yogurt, softened slightly
      • 1½ cups finely diced peeled ripe peach
      • 1½ cups old-fashioned rolled oats
      • ⅔ cup pecans
      • ⅓ cup finely ground cornmeal
      • ½ teaspoon kosher salt
      • ½ teaspoon baking powder
      • ¼ teaspoon baking soda
      • ¼ cup turbinado sugar
      • 1 large egg
      • ¼ cup canola oil
      • ½ cup packed dark brown sugar
      • 1 teaspoon vanilla extract
      • 1 pint vanilla frozen yogurt, softened slightly
      • 1½ cups finely diced peeled ripe peach

      Description

      This peach-studded ice cream sandwich recipe is inspired by fruit crumble. The flourless cookies have a flavor reminiscent of the topping on that quintessential summer dessert.

      Directions

      1. Position racks in upper and lower thirds of oven; preheat to 375°F. Line 2 baking sheets with parchment paper.
      2. Combine oats, pecans, cornmeal, salt, baking powder and baking soda in a food processor; process until finely ground, but not as fine as flour, 10 to 15 seconds. Transfer to a large mixing bowl. Stir in turbinado sugar. Pour into a large bowl, set aside.
      3. Process egg and oil in the food processor until lightly beaten, about 15 seconds. Add brown sugar and vanilla and blend until the ­mixture is smooth and has the consistency of caramel sauce, 1 minute more. Scrape into the dry ingredients and fold together until combined. (The mixture will be a little sticky.)
      4. With damp hands, squeeze together 1 heaping tablespoon of batter and roll it into a ball. Repeat to make 16 cookies, placing half on each prepared baking sheet, 1½ inches apart. Gently flatten each ball into a 3-inch round.
      5. Bake the cookies, rotating the pans front to back and top to bottom halfway through, until the edges are lightly browned, 9 to 11 minutes total. Let cool on the pans for 2 minutes, then transfer to a wire rack to cool completely.
      6. Combine yogurt and peach in a medium bowl until incorporated. Working quickly so the yogurt doesn’t get too soft, make 8 ice cream sandwiches using about 1/4 cup of the mixture between each pair of cookies. Freeze on a baking sheet until firm, at least 2 hours, then wrap airtight.

      Tips

      • To make ahead: Freeze wrapped sandwiches for up to 3 days. Let stand at room temperature for 15 minutes before serving.
      • Tip: People with celiac disease or gluten-sensitivity should use oats that are labeled "gluten-free" as oats are often cross-contaminated with wheat and barley.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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