Peach Ice Cream Sandwiches with Ginger Brown Butter Cookies

Fresh peach ice cream is sandwiched between two brown butter, brown sugar, ginger cookies. Then, the sandwiches are drizzled with white chocolate and sprinkled with crystalized ginger. The cookies are spicy and buttery and the ice cream is refreshing and a little tangy. 

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One of my favorite summer treats is fresh peach ice cream. I made David Lebovitz's peach ice cream recipe from The Perfect Scoop but you can use your favorite peach ice cream recipe or pick up your favorite brand from the market. His recipe is delicious and if you don't own the book and want to make ice cream at home, you should pick it up. 

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Peach Ice Cream Sandwiches with Ginger Brown Sugar Cookies

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  • your favorite peach ice cream
  • white chocolate for drizzling
  • diced crystalized ginger for garnish

Ginger Brown Butter Cookies

  • 1 stick unsalted butter, divided
  • 2/3 cup brown sugar
  • 1 egg
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • additional brown sugar for rolling

 

Instructions:

Preheat the oven to 350 degrees F and prepare a cookie sheet with a silicone mat or parchment paper.

In a small sauce pan over medium heat, melt 4 tablespoons of butter (1/2 stick). As, the butter melts and begins to bubble, the milk solids will rise to the top. Continue to cook the butter until the milk solids turn brown, fall to the bottom and begins to have a nutty aroma. Keep a watchful eye and be careful not to burn the butter. 

Remove the butter from the heat and pour into the mixing bowl of a stand mixer and let cool while you gather the remaining ingredients. 

Using the paddle attachment of a stand mixer, beat the cooled brown butter, and remaining 4 tablespoons (1/2 stick) of butter together until fully combined. Then, add sugar and beat until light and fluffy. Add the egg to the butter mixture and beat until smooth. 

In a separate bowl, mix together the flour, baking powder, salt and ground ginger. Gradually add the flour mixture to the butter mixture until the dough comes just together. 

Chill the dough in the fridge for 10-15 minutes until firm. Scoop the dough by the tablespoon and then roll in the additional brown sugar. Then, place dough balls on the prepared cookie sheet and press down slightly to flatten. 

Bake for 10-12 minutes or until the sides just begin to brown. Transfer to a wire rack and let cool.

Once cooled, sandwich a scoop of softened peach ice-cream between two cookies. Drizzle the tops with melted white chocolate and sprinkle with crystalized ginger pieces. 

You can enjoy the ice-cream sandwiches immediately or wrap in plastic wrap and put in the freezer to enjoy later. 

With this recipe, I made 12 ice cream sandwiches with a few cookies to spare. 

 

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Bourbon Summer Fruit Cobbler

Bourbon Summer Fruit Cobbler

This is every girls favorite "a cup, a cup, a cup" peach cobbler turned up a notch. Why stop at just peaches? Throw in some more of your favorite summer fruits, like blueberries and sweet cherries. Then add brown sugar and every southerners favorite libation... bourbon and you have an impressive Sunday supper dessert. 

Bourbon Summer Fruit Cobbler

Bourbon Summer Fruit Cobbler

Bourbon Summer Fruit Cobbler
  • 2 cups sliced peaches (about 3 medium)
  • 1 cup pitted halved sweet cherries
  • 1/2 cup blueberries
  • 1/4 bourbon
  • 2 tablespoons dark brown sugar
  • 1 stick unsalted butter, melted
  • 1 cup self rising flour
  • 1 cup milk
  • 1 cup white sugar
  • more dark brown sugar for sprinkling

Preheat the oven to 350 degrees F. 

Mix together the sliced peaches, cherries, and blueberries with the bourbon and 2 tablespoons of brown sugar. Let that sit while you mix together the rest of the batter. 

In a large bowl, whisk together the white sugar and flour. While stirring, mix in the milk gradually until all flour and any lumps are incorporated. 

Pour the melted butter into a seasoned cast iron skillet. Then, pour batter mixture over butter. Scatter the fruit on top. Then, sprinkle over any juice/bourbon that has accumulated at the bottom of the bowl.

Sprinkle a little more dark brown sugar on top and place the oven. Bake for 45-50 minutes or until the cobbler is bubbly and has begun to brown. 

Serve with a scoop of your favorite vanilla ice cream. 

Bourbon Summer Fruit Cobbler
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Plum Upside Down Cake

This cake is the perfect use for summer stone fruit. You could even switch out the plums for whatever your favorite summer stone fruit might be. Cherries, peaches, apricots, any of these would be delicious. The almond cake base complements the sweetness but also the tartness of the plums. To play off of this tang, I like to top this cake with a little sweetened sour cream but whipped cream would be equally delicious. 

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Plum Upside Down Cake

Plum Upside Down Cake

Ingredients

  • 4 ripe red plums
  • 1/4 cup brown sugar
  • 1 stick, plus 2 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 1 cup all purpose flour
  • 3/4 cup almond meal flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Sliced toasted almonds and confectioners sugar for garnish

 

Preheat the oven to 350 degrees. Butter a 9 inch springform pan and place it on an baking sheet lined with parchment paper. (Believe me, you don't want to do this after adding the cake batter to the pan. Unless you enjoy cleaning up buttery plum syrup. Also, always hold a springform pan from the bottom not the sides. Learn from my mistakes lol)

Thinly slice the plums and arrange them in a single layer in the prepared springform pan. Then, sprinkle the plums with the brown sugar. Melt 2 tablespoons of butter and pour over the plums while warm. Let that sit while you prepare the cake batter. 

Using the paddle attachment of a stand mixer, beat the butter and sugar together until light and fluffy. 

Meanwhile, in a medium bowl stir together flour, almond meal flour, baking powder, and salt. 

Add the eggs to the butter mixture one at a time. Once combined add the extracts. Then, gradually add flour mixture and beat until just combined. 

Add the batter on top of the sliced plums in the prepared pan. Bake for 40-45 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes. Then, remove the side from the cake.  Place a serving dish over the top of the cake and then invert and remove the bottom of the pan. If any syrup or plum sticks just place it back on the cake top. (Nothing a little powdered sugar and almonds can't cover)

Sprinkle with toasted slice almonds and confectioners sugar. The cake can be served warm or at room temperature but I prefer it warm. 

I also topped each slice with a little sweetened sour cream. Just mix 2 tablespoons of confectioners sugar in 1 cup of sour cream and dollop on top. 

Plum Upside Down Cake
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