Peach Ice Cream Sandwiches (Gluten Free, Dairy Free)

I couldn't leave my ice cream sandwich series hanging without some Peach Ice Cream Sandwiches! Made popular by the Masters tournament held at Augusta National using Georgia peaches, I had to make a gluten free and dairy free version using delicious Colorado Palisade peaches in the summer. Homemade dairy free peach ice cream is sandwiched between gluten free sugar cookies to give the Georgia peach ice cream sandwich a run for its money.... and make sure everyone with food allergies can enjoy this famous sammie too!

It's the third year running for my gluten free and dairy free summer ice cream sandwich series! Peach season is my favorite season, so I can't believe I didn't make a peach variation sooner, but these ice cream sammies are perfect for peach season. And don't worry, all the other flavors are linked at the bottom of this post! Trust me, you'll want to try them all.

 Why You'll Love These Peach Ice Cream Sandwiches

• Allergy friendly: the most famous peach ice cream sandwich in America, now made for everyone! This version is gluten free, dairy free, corn free, soy free, and can be made refined sugar free too.
• Soft sugar cookies: my gluten free sugar cookies stay soft when frozen for a creamy, dreamy ice cream sandwich that has a cookie to match!
• Homemade dairy free peach ice cream: made with the Ninja Creami using real Colorado peaches, there is no peach flavoring in this recipe. I'll even teach you how to make the ice cream without a Creami if you don't have one.
• The Masters, but better: honestly, this peach ice cream sandwich has nothing to do with Masters week (I don't watch it), it's for pure enjoyment of late summer peaches. But if you've watched everyone rave about the Augusta National beloved peach ice-cream sandwich and wished you could try one, now you can with this allergy friendly copycat version!
• Part of my ice cream sandwich series: I have a running summer series of gluten free, dairy free ice cream sandwiches that I add to every summer. All of them are linked at the end of this post.

Peach Recipes on Repeat 

If you love summer peaches as much as I do, then you'll definitely want to check out some of my other peach recipes. For another indulgent and impressive dessert, try my Peach Crumble Cheesecake. You can't beat a Gluten Free Peach Pie in the summer or opt for my Gluten Free Ginger Peach Galette for an easier variation.

Ingredients for Gluten Free Peach Ice Cream Sandwiches

• Gluten Free Sugar Cookies: we'll be using my gluten free sugar cookie recipe
  • Sugar: although most of my recipes are refined sugar free, I do find that traditional white sugar yields the softest cookies. You can use coconut sugar, but the cookies won't be quite as soft.
  • Coconut oil: I prefer coconut oil to a (dairy free) butter as butter yields a super light cookie and the coconut oil yields more of a chewy sugar cookie when mixed with the applesauce.
  • Applesauce: applesauce helps keep these cookies super soft. Be sure to unsweetened applesauce.
  • Egg
  • Gluten free flour: use a 1:1 gluten free all purpose flour blend with xanthan gum for best results.
  • Tigernut flour or almond flour: tigernut flour is a nut free alternative to almond flour, but either works. They both add a grounding sweetness without extra added sugar.
• Peach Ice Cream: we'll be using the base from my peach crisp ice cream recipe
  • Peaches: you'll need ripe peaches for both the ice cream base and cinnamon-sugar peaches we swirl into the ice cream. Make sure they are sweet and juicy for the best flavor!
  • Full fat coconut milk: be sure it is the canned, full fat coconut milk for the best texture. If you are coconut free, you can also use whole milk or a very rich, full fat nut milk like cashew milk. 
  • Maple syrup: use pure maple syrup and not pancake syrup. You can also use coconut sugar or agave.
  • Coconut sugar: used for sautéing the peaches that get swirled into the ice cream
  • Pure vanilla extract, cinnamon, salt
  • Protein powder (optional): I always add a scoop of Sprout Living Pea Protein since it helps with the texture and gives us a protein boost without any weird flavorings, gums, sugars, or additives. Use code LEMONSNLYME20 for 20% off your order.

 How to Make Peach Ice Cream Sandwiches

• Make the Peach Ice Cream: do this at least the day before as it needs 24 hours to set in the freezer.
  • Blend all of the ingredients together for the ice cream base until smooth.
  • Pour the base into a Ninja Creami pint container to the max fill line and freeze for 12-24 hours.
  • Take the remaining peach chunks and sauté with coconut oil, cinnamon, and coconut sugar in a medium sauce pan until soft and fragrant, about 10 minutes. Set aside to cool, or make ahead and keep the peach mixture in the fridge until ready to use.
  • When you are ready to assemble the cookies, microwave for 30 seconds then spin on the lite ice cream setting.
  • Use a knife to swirl in the peach compote.
• Bake the Sugar Cookies
  • Whisk together dry ingredients in a medium bowl.
  • Beat sugar and coconut oil in a large bowl until smooth using an electric mixer. Add in the applesauce, egg, and vanilla. Beat until combined.
  • Sift in the dry ingredients and mix on low until the dough comes together.
  • Gather the cookie dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes, until firm, but rollable.
  • When ready to bake, Preheat oven to 350 F. Roll the dough out on a lightly floured surface to about ¼-⅓ inch thick. Use a round cookie cutter about 2 inches in diameter to cut out cookies. 
  • Place cut cookies on a parchment lined baking sheet 2 inches apart. Bake for 10-12 minutes on the middle rack, until sugar cookies are just set on the edges and just beginning to become golden brown around the edges. Remove and let cool on baking sheet for 10 minutes before transferring to a wire rack.
  • Repeat with remaining dough. Let all cookies cool completely before assembling.
• Assemble the Sandwiches
  • When ready to assemble, spin ice cream and make sure it is scoopable, but not too soft and runny.
  • Line a baking sheet or cutting board that can fit in your freezer with parchment paper. Lay half of the cookies top side down on the tray.
  • Place a large scoop of ice cream on each cookie.
  • Top with second cookie and press down, repeat with remaining cookies. Use a knife or offset spatula to smooth the edges, if desired.
  • Freeze for a minimum of 3 hours to allow the sandwiches to set.

Substitutions and Variations

• Coconut oil: you can also use dairy free butter, but I do find that the cookies end up much softer and more airy and not in the best way when frozen. The combination of coconut oil and applesauce yields perfectly soft cookies.
• Applesauce: do not sub the applesauce for more coconut oil, the cookies will be way too firm and crunchy. You can use (dairy free) butter instead, if needed.
• Egg/vegan variation: the peach ice cream is completely vegan, but the cookies do contain an egg. I have not tested a vegan version of my sugar cookie recipe, but if you try using an egg substitute, please leave a comment and let us know how it went.
• Refined sugar free option: my classic sugar cookie recipe tastes best with white sugar (I know! It's my only recipe that I don't use coconut sugar in), but you CAN make them with coconut sugar! They tend to be a bit crunchier.
• Coconut sugar: you can use brown sugar instead for the peach compote.
• Sugar cookies: you can use your favorite sugar cookie recipe or even store bought gluten free sugar cookies.
• Ice Cream: you can use store-bought peach ice cream if you prefer, but it's just not the same (and hard to find dairy free peach ice cream at that!).
• Peachs: not a huge peach fan? You can sub the peaches for another stone fruit like nectarines or even try my cherry ice cream instead. You can also use frozen peaches for the ice cream if you are making these in the off season, but there is nothing like fresh, juicy peaches when they are in season!
• Peach compote: the peach compote is like a peach pie filling swirled into the ice cream and really worth making, but if you're short on time, you can use a store-bought peach compote or jam for extra peach flavor.
• Flavor variations: add cinnamon to the cookie dough for more of a snickerdoodle peach ice cream vibe or add freeze-dried peaches to the sugar cookie batter for extra peach flavor. You could also add some chopped macadamia nuts to the cookies or ice cream!

 Tips for the Best Gluten Free Peach Ice Cream Sandwiches

• Use ripe, peak-season peaches for the ice cream: if your peaches don't smell amazing raw they won't taste amazing frozen. They should be fragrant, give when squeezed, and easily twist away from the pit.
• Don't over spin the ice cream: microwave the ice cream base for 30 seconds before spinning for the perfect texture. If it's just slightly crumbly, that is okay. When you swirl in the compote, you'll end up with perfectly creamy ice cream. You want to avoid having to re-spin as the ice cream will become too soft and you'll have to wait for it to set in the freezer again.
• Let cookies cool completely: make sure the cookies are completely cooled before assembly or the ice cream will just melt all over the place. You can even pop the cookies in the fridge or freezer for 30 minutes before assembly so they are cold and firmer to work with.
• Work quickly during assembly: have everything prepped before you start. Peach ice cream softens fast.
• Ice cream slab method: instead of scooping the ice cream onto the cookies, you can spread the ice cream into a parchment-lined baking pan and freeze flat for 30-60 minutes (until firm, but still soft enough to cut). Use the same size cookie cutter you used to make the cookies to cut out rounds of ice cream. Place those between the cookies for a super clean look.

Serving and Storage

Let these ice-cream sandwiches sit for 10-15 minutes at room temperature before eating as peach ice cream can freeze very firm

You can store them in the freezer for up to 3 months in a freezer safe bag or container. Optionally, you can iIndividual wrap each sandwich in parchment paper or wax paper for an aesthetic serving option.

• Make-ahead component timeline:
  • Peach ice cream base: up to 1 week ahead
  • Peach compote: up to 3 days ahead, keep stored in an airtight container in the fridge.
  • Cookie base: up to 2 days ahead.
  • Assembled: up to 3 days ahead for best texture if serving to a crowd.

FAQ

More Gluten Free Dairy Free Ice Cream Sandwiches

Classic Ice Cream Sandwiches

Chocolate Cherry Ice Cream Sandwiches

Salted Caramel Chipwich

Banana Pudding Ice Cream Sandwiches

Strawberry Shortcake Ice Cream Sandwiches

Blackberry Ice Cream Sandwiches

Golden Milk Ice Cream Sandwiches

PB&J Ice Cream Sandwiches (no peanut butter option!)

If you try these Gluten Free & Dairy Free Peach Ice Cream Sandwiches, please leave a rating and review below. I'd love to hear how you liked them in the comments!