Preparing ice cream, gelato or sorbet without an ice-cream maker is quite easy as long as you remember that, although the texture will be a little icy, the taste will be better than you ever imagined. Spiked with a splash of peach schnapps, my iced-yogurt sandwiches are best served for dessert at the end of a dinner party but I also like to enjoy them on a sunny afternoon. Prepare this frozen treat when seasonal fruit is spectacular: fresh, local and slightly overripe. I used juicy peaches though you could also try apricots or plums (stone fruit is best for this recipe). The ginger-snap cookies infuse the sandwich with a spicy flavour but you could use either chocolate or shortbread cookies as well.
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6 large ripe peaches (about 7 ounces or 200 grams each)
1/4 cup sugar
1/4 cup water
2/3 cup Greek yogurt
2 tsp grated lemon zest
2 tbsp peach schnapps
Pinch of salt
24 thin ginger-snap cookies
Peel the peaches and remove their pits. Slice the peaches into wedges and freeze them until they’re firm (at least 3 hours).
Add the sugar to water in a small pot. Bring to a boil, then simmer for 2 minutes. Remove from heat and cool to room temperature.
Combine frozen peaches with yogurt, lemon zest, sugar syrup, peach schnapps and salt in a food processor. Mix, scraping down as needed, until smooth.
If the yogurt-peach mixture is too soft, freeze it for an hour before forming the sandwiches. Spoon ¼ cup of iced yogurt onto half of the ginger-snap cookies. Top with remaining cookies. Run a knife along the edges to smooth the sides, if desired. Freeze until firm (about 2 hours). If the sandwiches have been freezing for a longer period of time, remove from freezer 10 minutes before serving.