georgia peach ice cream sandwiches

As usual, I’m posting something a few weeks past the point when you would want the recipe. You can put this in your back pocket for Masters Weekend 2020.

The GS decided we should host a Masters party this year. I don’t care about the Masters really at all, but was excited about creating a menu. Augusta National famously has several token items offered on the course, and for shockingly low prices considering the stakes of the sporting event and the difficulty of getting tickets.


I knew I needed to include pimento cheese, so I used this recipe from Ree Drummond. It was so so good. I understand on an intellectual level that pimento cheese is bad for you and probably gross but it’s just so delicious on a Triscuit.

I also made these deviled eggs (in lieu of egg salad sandwiches), and these delicious ham and cheese Hawaiian rolls. Plus shrimp salad just for kicks.

And then of course the grand finale was the famous Georgia Peach Ice Cream Sandwich.

for the ice cream

6 egg yolks

2/3 cup sugar

2 cups whole milk

1 cup heavy cream

1 tsp vanilla extract

1/4 cup brown sugar

1 tsp cinnamon

16 oz bag frozen peaches

In a medium saucepan, bring peaches, brown sugar, and cinnamon to a simmer. The peaches will obviously thaw, and you’ll get a bit of a syrupy consistency from the sugar.


I used a knife to give the peaches a rough chop. I think the next time I make the peach ice cream I might throw them in a blender so the peach flavor is permeated throughout. I was worried about how this might change the chemistry and texture of the ice cream though?? Let me know if you try it.


Bring milk, cream, sugar, and vanilla to a simmer over low heat, just to dissolve the sugar. In a medium bowl, whisk the egg yolks together. Slowly pour some of the milk mixture into the yolks to temper them, then pour everything back into the saucepan. Heat again, stirring frequently, until the mixture thickens and coats the back of a wooden spoon. Pour through a fine mesh strainer.


Combine the peaches with the custard, and refrigerate for at least 4 hours. Pour into your ice cream maker and churn until it’s the texture of soft serve. Freeze overnight.


At some point during all the freezing, make your cookies. I used this snickerdoodle recipe, but I just rolled them in sugar instead of cinnamon sugar. They are the softest, chewiest cookies so I knew they would be good for this. Once they’ve completely cooled, you can assemble your sandwiches. I wrapped each one in plastic and put it back in the freezer. I would recommend pulling them out about 10-15 minutes before you plan to serve them just so they thaw a little.


They were a huge hit! No, Louise did not get to partake. But she did have two pup friends attend the Masters party so she was plenty entertained. These would be perfect for any festive spring/summer gathering you’re having. I guess they’re labor intensive but damn I just love a theme party.

4 Comments Add yours

  1. Sheila Rowlands says:

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