Peach Pie Ice Cream Sandwiches

Forget peach pie à la mode and make it as an ice cream sandwich instead!


  • Pie crust rounds:
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons kosher salt
  • 18 tablespoons unsalted butter, cubed and chilled
  • 6 tablespoons ice water
  • 2 egg whites, beaten
  • 1 tablespoon water
  • 1/4 cup sanding sugar
  • Bourbon caramel:
  • 1/2 cup water
  • 1 1/4 cups sugar
  • 1/2 teaspoon kosher salt
  • 1 cup heavy cream
  • 1 1/2 teaspoons bourbon
  • Peach bourbon caramel swirl ice cream:
  • 1 (1.75-quart) container old-fashioned vanilla ice cream, divided
  • 1 ripe but still firm peach, pitted and diced, divided
  • 1 batch bourbon caramel sauce, recipe follows
  • Peach compote:
  • 6 ripe peaches, peeled, pitted and roughly chopped
  • 1/4 cup sugar


  1. Make the pie crust:
  2. In the bowl of a food processor fitted with the blade attachment, place flour, sugar and salt and pulse to combine. Add butter to the processor and pulse until the mixture resembles a coarse meal. With the processor running, slowly drizzle in up to 6 tablespoons of ice water until the mixture comes together and begins to form a ball. Knead the dough a few times by hand if necessary, then divide it in half and wrap in plastic wrap. Refrigerate for at least one hour before rolling out crusts.
  3. Preheat oven to 375 degrees, and line 2 baking sheets with parchment paper.
  4. Roll out crusts and cut into 1/2-inch strips. Weave a lattice, approximately 10x18 inches, with all of the strips, then freeze the lattice on a cookie sheet for 15 minutes.
  5. While the crusts are chilling, make your egg wash. Beat two egg whites with 1 tablespoon of water. Using a 2 1/2, 3 or 3 1/2-inch round cookie cutter, cut 8 to 10 rounds out of the lattice and transfer them to the prepared baking sheets. Brush with egg wash and dust with sanding sugar, then bake for 10 to 12 minutes, or until golden brown and crisp.
  6. Make the bourbon caramel:
  7. In a medium saucepan set over medium-high heat, combine water, sugar and salt. Swirl the pan to combine as the mixture comes to a boil. Simmer and swirl the mixture until it takes on a golden caramel color, about 6 to 8 minutes. Add heavy cream and immediately reduce heat to medium-low. Stir the caramel constantly until its temperature reads 230 degrees F, about 3 to 4 minutes. Remove from heat, stir in bourbon and pour into a heatproof container to chill. The caramel will keep for up to one month refrigerated in an airtight container.
  8. Make the peach bourbon ice cream:
  9. Line a large loaf pan with parchment paper. Using an offset spatula, spread a third of the ice cream into the pan. Top with half of the chopped peaches and swirl with a few dollops of cooled caramel sauce. Layer the next third of the ice cream. Top with remaining half of the chopped peaches and bourbon caramel sauce. Top with the final third of the vanilla ice cream, and place in freezer to chill for 1 hour before scooping.
  10. Make the peach compote:
  11. Cook peaches and sugar in a small saucepan over medium-high heat. Stir and mash the peaches until they break down, about 7 to 10 minutes. Will keep up to 10 days refrigerated in an airtight container.
  12. Make the ice cream sandwiches:
  13. To serve, place one scoop of peach bourbon ice cream between two cookies. Compress slightly then place on a cookie sheet. Assemble remaining cookie sandwiches,and freeze until firm. Serve, dipped in or drizzled with peach compote!