Brown Butter Snickerdoodle Sundaes with Salted Caramel Peach Ice Cream
These Brown Butter Snickerdoodle Sundaes with Salted Caramel Peach Ice Cream are the ultimate summer dessert. Soft, chewy brown butter snickerdoodles are paired with creamy, smooth peach ice cream swirled with ribbons of salted caramel and juicy tart peaches—creating a perfect balance of warm cinnamon, sweet fruit, and buttery richness in every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Peaches
Brown sugar
Maple syrup
Cinnamon
Coconut oil
Almond butter
Salt
Vanilla extract or paste
Sweetened condensed milk
Cream cheese
Heavy cream
All-purpose flour
Cornstarch
Cream of tartar
Baking soda
Baking powder
Granulated sugar
Eggs
Why You’ll Love Brown Butter Snickerdoodle Sundaes:
Perfect Flavor Pairing: Sweet and spiced snickerdoodles pair beautifully with the creamy, fruity, and salty-sweet ice cream.
Warm Meets Cold: The contrast of warm cookies and chilled ice cream creates the ultimate dessert experience.
Rich Brown Butter Base: Brown butter adds a deep, nutty richness that enhances the snickerdoodles and complements the peach caramel swirl.
Salted Caramel Ribbons: Every bite of ice cream includes gooey, buttery salted caramel that balances the sweetness.
Juicy Peach Swirl: Tart and jammy peach swirls add bright, fruity flavor and beautiful texture.
Soft and Chewy Cookies: The snickerdoodles are golden on the edges, soft in the center, and coated in cinnamon sugar.
Crowd-Pleasing Treat: These sundaes are a guaranteed hit at summer gatherings, dinner parties, or cozy nights in.
Elevated Nostalgia: It’s a playful, gourmet take on a classic ice cream sandwich or cookie sundae.
Make-Ahead Friendly: Bake the cookies and preapre the ice cream in advance for an easy, assemble-on-demand dessert.
Tips for Making Brown Butter Snickerdoodles:
Cool the Brown Butter: Let the browned butter cool slightly before mixing into the dough to prevent melting the sugar and eggs.
Use Softened Butter Texture: Brown butter should be solidified but still soft for the best cookie texture—chewy in the middle, crisp on the edges.
Roll in Cinnamon Sugar Generously: For that classic snickerdoodle coating and extra crunch, make sure to coat each dough ball thoroughly.
Don’t Over-Bake: Pull them out when the edges are golden and the centers look slightly underdone—they’ll finish baking on the tray.
Tips for Making Salted Caramel Peach Ice Cream:
Whip the Cream to Stiff Peaks: For the ideal creamy texture, stop whipping when stiff peaks form—don’t overbeat.
Fold Gently: Combine the whipped cream and sweetened condensed milk with a light hand to keep the mixture airy.
Use High-Quality Peaches: Fresh or frozen peaches both work, but make sure they’re ripe and flavorful. Simmer to reduce excess moisture before swirling in.
Swirl Strategically: Layer the ice cream base with ribbons of caramel and peach jam for even distribution without fully mixing in.
Freeze Overnight: Let the ice cream set at least 6 hours, preferably overnight, for the creamiest texture and clean scoops.
How to Store Brown Butter Snickerdoodles:
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3–4 days. Keep away from direct sunlight or heat to maintain softness.
Refrigerator: To extend freshness, store in the fridge for up to 1 week. Let cookies sit at room temp before serving for best texture.
Freezer: Freeze baked cookies in a freezer-safe container or bag for up to 2 months. Thaw at room temp or warm in the oven for a just-baked taste.
Freeze the Dough: Scoop and freeze dough balls on a baking sheet, then transfer to a zip-top bag. Bake directly from frozen, adding 1–2 extra minutes.
How to Store Salted Caramel Peach Ice Cream:
Freezer Storage: Store in a loaf pan or airtight container for up to 2 weeks. Cover the surface with parchment paper or plastic wrap to prevent freezer burn.
Keep Tightly Covered: Always reseal between servings to maintain a creamy, scoopable texture and avoid ice crystals.
Softening Before Serving: Let sit at room temperature for 5–10 minutes before scooping for the perfect consistency.
FAQs:
Q: Can I make the snickerdoodles ahead of time?
A: Yes! You can bake the cookies 1–2 days in advance. Store them in an airtight container at room temperature or freeze for longer storage.
Q: Can I use store-bought ice cream instead?
A: Absolutely. While homemade no-churn salted caramel peach ice cream adds a special touch, store-bought vanilla or caramel peach ice cream works great in a pinch.
Q: Do I need an ice cream maker for this recipe?
A: No! The salted caramel peach ice cream is no-churn—just mix, freeze, and enjoy. No special equipment required.
Q: How long should I freeze the no-churn ice cream before scooping?
A: Freeze for at least 6 hours or overnight. Let it sit at room temperature for 5–10 minutes before scooping for best texture.
Q: Can I make the sundae components dairy-free?
A: Yes! Use plant-based butter and dairy-free condensed milk for the ice cream, and dairy-free alternatives in the snickerdoodles.
Q: How should I assemble the sundaes?
A: Scoop the salted caramel peach ice cream between two cookies or pile scoops on top of warm snickerdoodles, then drizzle with extra caramel for the ultimate treat.
Check out my other cookie recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter snickerdoodle sundaes. Happy baking!
