In fifth grade, we were given permission to walk the two miles from Pierson School to St Mary’s of the Visitation on Tuesday afternoons, for CCD. We did not have, however, have permission to stop at Cumberland Farms for snacks. But we did anyway, when we were feeling daring. I would get a Chipwich premium novelty, and wash it down with a Clearly Canadian Mountain Blackberry soda, an unorthodox but delicious combination. Until my mother caught me, because she’d been following us all along. To this day, a Chipwich feels a little illicit, and also, somehow vaguely religious. In this twist on the classic cookie ice cream sandwich, the bright juiciness of ripe peaches folds so well into the creamy buttermilk vanilla ice cream that I spiked with candied ginger. Tucked between two slightly spicy, chewy cookies, it is the perfect late summer treat. Happy Labor Day weekend!
Ginger Peach Ice Cream Sandwiches
Adapted from recipes by Paula Deen and Homesick Texan; Makes a dozen ice cream sandwiches
- 2 lbs (about 6) whole peaches, peeled and diced
- 3/4 cup sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons lemon juice
- 2 cups cream
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup candied ginger, cut into small pieces
- 24 Ginger cookies
Step 1: Toss peeled and diced peaches with sugar, cinnamon, and lemon juice. Let macerate for at least a few hours, better overnight.
Step 2: In a food processor, puree 3/4 of the peaches and their liquid.
Step 3: Combine remaining diced peaches and candied ginger.
Step 4: In a large bowl whisk together peach puree with cream, buttermilk, and vanilla.
Step 5: Pour into (already freezer-chilled) ice cream drum, and freeze according to instructions.
Step 6: Stir in peach and ginger pieces.
Step 7: Construct sandwiches, wrap them in plastic wrap, and keep frozen until ready to serve.