“Published in Bon Appetit Sept. 2010. Adapted from 8oz. Burger Bar.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons sugar, divided
  • 2 teaspoons plus pinch ground cinnamon
  • 4 yellow peaches (about 1.5 lbs, halved, pitted, cut into 1/2 inch wedges with skin)
  • 14 teaspoon fresh lemon juice
  • 4 cups vanilla ice cream
  • 23 cup snickerdoodle cookie, store bought (crumbled)
  • Garnish
  • additional crumbled snickerdoodle

Directions

  1. Mix 2 tablespoons sugar and 2 teaspoons ground cinnamon in small bowl. Set aside. Cook peach wedges, lemon juice, remaining 2 tablesppons sugar, and pinch of ground cinnamon in heavy large skillet over medium-low heat until peaches are soft and begin to fall apart, stirring often, about 5 minutes. Remove form heat and cool peach compote completely. (Peach compote can be make 4 hours ahead. Cinnamon sugar can be covered and stored at room temperature. Refrigerate and cover compote.).
  2. Puree 2 cups vanilla ice cream, 1/3 cup crumbled snickerdoodle cookies, half of cinnamon sugar, and half of peach compote in blender until smooth. Divide milk shake between 2 tall glasses. Repeat with remaining ingredients. Sprinkle additional crumbled snickerdoodle cooies over milk shakes and serve.

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