Georgia Peach Ice Cream Sandwich from The Masters
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Georgia Peach Ice Cream Sandwich from The Masters is a bright refreshing ice cream sandwiched between two sugar cookies. It’s the perfect summer dessert!
This creamy ice cream is delightful on a hot summer day!
In April, I posted about our trip to The Masters golf tournament and shared my recreation of their famous Pimento Cheese Sandwich. As well, I shared tips and info and a little about the food they offer. There was one specific item that I referenced: the Georgia Peach Ice Cream Sandwich that I received a lot of questions. It was scrummy and I knew that I’d try to recreate it at some point. After so many people emailed and commented asking about the sandwich I decided to try it sooner rather than later.
This was my first attempt at the ice cream sandwich and I’m very pleased with how it turned out. I hope you enjoy it as well.
Georgia Peach Ice Cream
You can also use my favorite Sugar Cookies recipe. Hard freeze ice cream at least 1 hour before making sandwiches. You can put them together and enjoy them immediately or wrap them individually in plastic wrap and take them out one by one to enjoy.
If you’re just making Peach Ice Cream and don’t plan to put it in the sandwiches, consider adding chopped pecans.
For more Masters recipes check out Tea Time at The Masters.
While you’re here check out these recipes
- Streusel Topped Peach Cobbler Muffins
- 12 Milkshake Recipes
- Peach Upside Down Cake
- Cocktail: Peach Old Fashioned Cocktail
- Peach Cobbler Nachos
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but I have endeavored to be as accurate as possible.
I updated this post from an earlier version dated June 7, 2013. I made new photos and simplified the recipe instructions.
The Masters Peach Ice Cream Sandwich
Ingredients
- 3 and ½ cups granulated sugar
- 2 cups half and half
- ¾ teaspoon salt
- 6 large eggs lightly beaten
- 4 cups heavy whipping cream
- 2 teaspoons pure vanilla extract
- 6 to 8 medium peaches peeled and sliced (or 4 cups frozen unsweetened peach slices)
SUGAR COOKIES
- 2 and ¾ cup all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 and ¼ cup butter unsalted
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons pure vanilla extract
Instructions
- In a large saucepan, heat half-and-half to 175°; stir in the sugar and salt until dissolved.
- Whisk a small amount of hot cream mixture into the eggs.
- Return mixture to the pan, whisking constantly.
- Cook and stir over low heat until the mixture reaches at least 160° and coats the back of a metal spoon.
- Remove from the heat. Cool quickly by placing the pan in a bowl of ice water; stir for 2 minutes.
- Stir in whipping cream and vanilla.
- Press plastic wrap onto the surface of the custard. Refrigerate for several hours or overnight.
- Place peaches in a blender, cover, and process until pureed.
- Stir into the custard.
- Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
- Refrigerate remaining mixture until ready to freeze, stirring before freezing each batch.
- Allow to firm up in the refrigerator freezer for 2-4 hours before serving.
SUGAR COOKIES
- With a paddle attachment on your eclectic mixture, cream the butter and sugar together until they are smooth.
- Add eggs in one at a time. Add the vanilla.
- In a separate bowl combine flour, salt, baking soda, and baking powder. Slowly add this to the egg mixture and mix until incorporated
- Using a spring-release scoop, scoop your cookie dough into 20 balls and freeze.
- Once frozen, place them on a sheet pan that's been lined with a silicone mat or parchment paper. Bake in a preheated 350°F for 7 to 9 minutes. Don’t let them brown.
- Remove from oven and let cool.
- Assemble your ice cream sandwiches, wrap in plastic wrap, and store them in the freezer until you’re ready to serve.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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Hi Paula! My husband was a lover of his home state of Georgia, a proud Bulldog and a huge fan of Georgia peaches until he died in 2019, and how I wish I had seen your recipe before he passed so that I could’ve made these for him! I do have a question though: Do you think your recipe would work if I replaced all or at least half of the sugar with Splenda? Thanks in advance!
I think Splenda will work for the ice cream. I’m not sure if it’ll work for the cookies (baking may change the chemistry of it.)
ice cream freezer? ice cream freezer bowl? thank you.
I use an ice cream freezer like this https://amzn.to/3NPQQTF
This may be a dumb questions haha
but im assuming c is cup. what is T ?
Hey James, no, it’s not dumb. When I first starting blogging I thought those were standard and I have learned they are not. I’ve been slowing updating my recipes but have not done this one yet. Doing that right now. So c is cup. T is tablespoon. And, a lower case ‘t’ is teaspoon.
I really need to learn to make ice cream so I can make this! Looks so good!
Thank you. I’m not a big ice cream eater, but for some reason I love to make it!
When click on to your favorite “Sugar Cookies”, it goes to something differently, would like this sugar cookie recipe though, to go along with the peach ice cream!
Thank you for telling me!!! I fixed it now and you can get the sugar cookier recipe by clicking the link or here> https://www.callmepmc.com/sugar-cookies-from-scratch-easy-recipe/