Snickerdoodle and Peach Frozen Yogurt Sandwiches

Summer is coming to an end, classes have started, and lots of peaches are ripening in our back yard. I wanted to take advantage of all the delicious peaches on hand, and at the same time use this weekend to fit in another super summery treat before the autumn weather kicks in, so I decided these ice cream sandwiches would fit the bill perfectly.

Sometimes I think pictures say much more than words, so I’m going to leave the storytelling for another time and simply share some photography. Enjoy!

And just one more . . .

Make these soon, share ’em with loved ones, and have a lovely summer’s end:)

Snickerdoodle and Fresh Peach Frozen Yogurt Sandwiches

Note: This recipe makes enough for 9 sandwiches with frozen yogurt as thick as mine. You’ll have left over cookies. If you want more sandwiches and less leftover cookies, either double the frozen yogurt recipe or spread it thinner than 1 inch thick.

Peach Frozen Yogurt

1 ½ cups peaches, peeled and sliced

2/3 to 1 cup sugar, depending on how sweet you want it

2 ½ cups Greek yogurt (I used unsweetened and unflavored)

2 tablespoons lemon juice

2 teaspoons vanilla extract

Peel the peaches. You can simply use a knife to peel them, or you can blanch the peaches and the peels should come off easier. To do this, place the peaches in boiling water for 45 seconds, remove with a  slotted spoon, then immediately put them under ice cold water.

Using a fork or potato masher smash the peeled peaches with the sugar, leaving some peach chunks in the mixture. Add yogurt, lemon juice, and vanilla and stir until combined. Chill the mixture until very cold, then pour into an ice cream maker and freeze according to manufacturer’s directions.

Note: Once it was soft serve consistency, I mixed in three crumbled cookies to add some fun texture and flavor!

When the frozen yogurt is the consistency of soft serve, spread it into a 1 inch thick layer in a pan lined with parchment paper. Freeze until hardened. This will allow you to cut it with a biscuit/cookie cutter to make round ice cream disks for between the cookies.

 Snickerdoodle Cookies


1 cup unsalted butter

1 cup sugar

½ cup brown sugar, packed

2 large eggs

2 ¾ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon salt


For the Cinnamon Sugar:

3 Tablespoons sugar

3 teaspoons cinnamon


With an electric mixer, beat butter, sugar, and brown sugar on high until light and fluffy (about 3 minutes). Turn mixer to medium/low and mix in the eggs.

In a separate small bowl, combine flour, cream of tartar, baking soda, and salt. Whisk together. Slowly add this mixture into the butter mixture and mix until combined.

Chill dough in refrigerator for 30 minutes. Combine the cinnamon and sugar in a small bowl. When dough is chilled, roll into one inch balls. Roll the cookie balls in the cinnamon sugar mixture and place onto an ungreased cookie sheet. Chill again for about 15 minutes. (This step is very important so you don’t end up with a bunch of very flattened cookies). Bake at 300 degrees F for 12-14 minutes. Cool on rack.

Assembly: When the cookies are cooled and the ice cream is firm, use a round biscuit/cookie cutter to cut out disks of ice cream the size of the cookies. Sandwich the ice cream between two cookies. Let these sit out to get just slightly melty so the cookies and ice cream will stick together. Return to freezer to refreeze.

I hope you had a wonderful weekend!

Love, B