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    Peach Ice Cream Sandwiches

    High Protein VegetarianHeart HealthyNo ShellfishGluten-FreeAmericanDessert

    Peach Ice Cream Sandwiches

    High Protein VegetarianHeart HealthyNo ShellfishGluten-FreeAmericanDessert
    8 sandwiches
    Active 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

    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

    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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