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
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- 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.
- Add eggs in one at a time. Add the vanilla.
- Using a spring-release scoop, scoop your cookie dough into 20 balls and freeze.
- 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.