BROWN BUTTER SNICKERDOODLE SUNDAES

Peaches: Add 1 tbsp butter, 1 cup chopped peaches, 2 tbsp brown sugar, 1 tbsp maple syrup, and 1/2 tsp cinnamon to a pan over medium heat & mix. Cook for 5-6 minutes until peaches release juice & simmer. Pour into a bowl; slightly smash with a fork. Place in fridge to cool.

Salted Caramel: Mix 2 tbsp melted coconut oil, 2 tbsp almond butter, 5 tbsp maple syrup, and a pinch of salt together in a bowl.

Ice Cream: In a large bowl, whisk together the 14oz condensed milk & 2 tsp vanilla. In the bowl of a stand mixer, beat the 8oz cream cheese until smooth. Add 2 cups cold heavy cream & beat until stiff peaks form (3-4 minutes). Fold the whipped cream mixture into the condensed milk mixture. Pour 1/2 the ice cream mixture into a 9x5” loaf pan. Dollop 1/2 the peaches all over, followed by drizzling 1/2 the salted caramel. Repeat 1 more time. Finish with flaky sea salt & gently swirl. Cover pan with foil; place into freezer for 6 hours or overnight.

Snickerdoodles: Preheat oven to 350F. Line 2 baking sheets with parchment paper. In a bowl, sift 2 2/3 cups AP flour, 1 tbsp cornstarch, 1 1/2 tsp cream of tartar, 1/2 tsp baking soda, 1/4 tsp baking powder & 1/2 tsp salt. In a separate bowl, whisk 18 tbsp cooled brown butter, 1 cup granulated sugar & 1/2 cup brown sugar. Whisk in 2 eggs & 2 tsp vanilla. Fold in dry ingredients. Mix together 1/4 cup sugar & 1 tbsp cinnamon for coating in a small bowl. Use a large cookie scoop to scoop dough balls & roll in the cinnamon sugar mixture; place onto baking sheets. Bake at 350F for 12-14 minutes. Serve warm with salted caramel peach ice cream. Enjoy!