Heat your oven to 350°F. While it warms up, prepare two baking pans by lining them with parchment paper or silicone liners.

In one bowl, stir together the flour, baking soda, salt, and cream of tartar. Keep it nearby.

In a separate large bowl, beat the softened butter with a hand or stand mixer for about a minute, until it turns light and slightly fluffy.

Add the sugar and keep mixing for another minute or two until it’s well blended.

Crack in the egg, add the extra yolk, then pour in the vanilla and almond extracts. Mix until smooth.

Slowly incorporate the dry ingredients into the wet mixture, mixing only until a soft dough begins to form.

Chill the dough in the refrigerator for about an hour so the cookies bake thick and even.

Scoop out dough into balls about the size of a golf ball. Arrange the dough balls with room to spread, then bake for 12 to 14 minutes, just until the edges start to turn golden.

To make slicing easier, lay the ice cream container on its side before cutting into it. Cut thick slices with a sharp knife, then use a cookie cutter the same size as your baked cookies to cut perfect rounds of ice cream.

Place one slice of peach ice cream between two cookies and press gently to sandwich them together.

Wrap each sandwich in parchment or wax paper and freeze right away. Place them in an airtight container to maintain freshness until it’s time to enjoy.