Butter Pecan Cookie And Peach Ice Cream Sandwiches

Name: Butter Pecan Cookie And Peach Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecans; 1/2 cup all-purpose flour; 1/4 teaspoon baking powder; 1 pinch of baking soda; 1/4 teaspoon salt; 1 stick unsalted butter, softened; 1/2 cup light brown sugar; 1 (large) egg; 1/2 teaspoon pure vanilla extract; 2 pints peach ice cream, softened slightly

Servings: persons

1
Preheat the oven to 375u00b0 and line a 10-by-15-inch jelly roll pan with parchment paper. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the pecans.
2
In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, using an electric mixer, beat the butter with the brown sugar at medium-high speed until smooth. Beat in the egg and vanilla. At low speed, beat in the dry ingredients. Spread the dough onto the entire baking sheet in an even layer and sprinkle the chopped pecans on top. Freeze for 5 minutes, just until firm.
3
Bake the bar in the center of the oven for about 12 minutes, until golden. Let cool completely, then invert the bar onto a work surface. Peel off the paper and cut the bar into 2 equal pieces. Spread the softened ice cream on one half and top with the other half, nut side up. Return to the freezer and freeze until firm, at least 1 hour. Cut into 8 bars and serve right away.

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup pecans, 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, 1 pinch of baking soda, and more.

Yes, Butter Pecan Cookie And Peach Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!