– 3 cups Vanilla Bean Ice Cream – ¼ teaspoon almond extract – ⅛ teaspoon nutmeg – ¼ teaspoon cinnamon – 2 ripe peaches, peeled, pitted and sliced (for topping) – 16 ounces snickerdoodle cookie dough
Preheat oven to 350 degrees. Press cookie dough into greased 10'' cast iron skillet. Place skillet cookie in oven to bake for 20 minutes.
Add almond extract, nutmeg and cinnamon to the icecream. Stir. Cover and place in freezer to hold until cookie is done baking.
Remove cookie from oven and allow to cool for a few minutes. Scoop ice cream onto cookie, add peach slices, serve immediately.