Peach-Prosecco Ice Cream Sandwiches with Lavender Frozen Custard

Take it from me. These ice cream sandwiches take a bit of time to make from scratch, but they are so worth it. August is prime-time for juicy peaches and nothing celebrates a summer night like a bottle of prosecco (Italian champagne!). Combine the two with floral lavender, and you have a dessert straight from summer heaven. A drizzle of peach sauce over the top takes these to the next level and as always – they are best enjoyed outside on a breezy summer night.

The creamy custard and crisp cookies would be delicious eaten on their own, but put them together and you instantly get a childhood classic, taken to the next level. Plus, any dessert that combines the different temperatures, flavors, and textures of frozen custard, cookies, and warm peach sauce is a win in my book.

Also, just like any good summer dessert, it can get a little messy. But if the scent of sweet peaches, bubbly prosecco, floral lavender, and sweet cream filling the air while sticky peach sauce drips down your fingers on a warm summer night doesn’t sound like the perfect way to finish a meal? I don’t know what to tell you.

Take the plunge, break out the ice cream machine, and get ready for a summer dessert like no other.

Peach-Prosecco Ice Cream Sandwiches with Lavender Frozen Custard

Sweet summer peaches, bubbly prosecco, and floral lavender combine to create a summer dessert experience like no other.

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Prep Time 1 hr 20 mins

Cook Time 30 mins

Cooling/Freezing Time 3 hrs

Total Time 4 hrs 50 mins

Course Dessert, Snack

Cuisine American, Sweets

Servings 15 ice-cream sandwiches

Equipment

• Ice Cream Machine
• Thermometer

Ingredients

  

Peach Prosecco Sugar Cookies

• 2 sticks butter
• 1 cup granulated sugar
• ¾ cup brown sugar
• 1 tsp vanilla extract
• ¼ cup prosecco or champagne
• ¼ cup peach puree (from fresh or frozen peaches)
• 3 egg yolks
• 2 cups flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• ¼ tsp kosher salt

Lavender-Peach Frozen Custard

• 2 cups heavy cream
• 1 cup half and half
• ⅔ cup granulated sugar
• 2 tbsp dried edible lavender flowers
• 1 tbsp lightly crushed cardamom pods
• 2 large eggs
• ⅛ tsp kosher salt
• 1 large peach diced (or 3/4 cup frozen peach pieces)

Peach Sauce

• 3 large ripe peaches, peeled and cubed (or 2 ½ cups frozen peaches)
• ¼ cup 100% maple syrup
• ½ tsp vanilla extract
• 1 pinch kosher salt

Instructions

 

Peach Prosecco Sugar Cookies

• Preheat the oven to 350 °F.
• Beat together the butter, sugar, vanilla, and prosecco in a bowl with a hand mixer or in an electric stand mixer. Swirl in the peach puree. Slowly incorporate each egg yolk, one at a time. Wait until the first yolk is totally incorporated before adding the second, etc.
• In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Spoon the flour mixture in the wet ingredients while mixing, slowly, until just combined.
• Portion the dough out into 1-1/2 inch balls on a lightly greased cookie sheet.
• Bake for 12 minutes, until set around the edges. Allow the cookies to cool completely before assembling ice-cream sandwiches. (Or eat a few plain, warm from the oven!)

Lavender-Peach Frozen Custard

• Place the peach pieces in the freezer until ready to use.
• Combine cream, half-and-half, sugar, cardamom pods, lavender, and salt in a saucepan and heat on medium-low until just simmering, barely boiling.
• Stir the mixture occasionally. Once lightly boiling, take the pan off the heat and let the flavors steep together while it cools, for about half an hour.
• Strain the cream to remove the lavender flowers and cardamom pods. Add the strained cream back to the pot and heat over medium, until barely steaming.
• Crack the eggs into a separate bowl and beat until smooth. Next, temper the eggs by slowly drizzling the hot cream into them with one hand, one ladle at a time, constantly whisking with your other hand. Its important to combine them slowly and keep whisking to avoid scrambling the eggs.
• Once a few ladles of cream have been added to the eggs, add the egg/cream mixture back to the sauce pan.
• Cook the mixture over medium-low heat, constantly whisking, until it begins to thicken. It is done when it reaches 170 °F, and can thickly coat the back of a spoon. Make sure this process is not rushed, as letting the mixture boil will scramble the eggs.
• Once finished cooking, let the mixture cool to room temperature. Then, transfer to a bowl and chill in the fridge, at least 2 hours.
• Finally, freeze and churn the mixture in an ice cream machine, which usually takes 15-20 minutes. When the ice cream is 75% frozen, add in the frozen peach pieces and let them combine with the custard.
• When the custard is finished freezing, scoop into a container and place in the freezer until ready to make the sandwiches.

Peach Sauce

• Combine the peaches, maple syrup, vanilla, and salt in a small saucepan and simmer until the peaches are totally softened, about 10 minutes
• Cool the mixture to room temperature.
• Blend the mixture until smooth with a handheld immersion blender or by spooning the mixture into a typical blender or food processor.

Ice Cream Sandwiches

• Let the frozen custard sit out until soft enough to scoop. Place a medium sized scoop (about ¼ cup) on one cookie.
• Drizzle the peach sauce over the custard, then lightly press another cookie on top to finish the sandwich.
• Serve immediately, or wrap tightly in plastic wrap and store in the freezer until ready to eat.

Keyword peach prosecco ice cream sandwiches with lavender frozen custard