Peach Snickerdoodle Milk Shakes

• 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)
• additional crumbled snickerdoodle

1. Mix 2 tablespoons sugar and 2 teaspoons ground cinnamon in small bowl.
2. Set aside.
3. 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.
4. Remove form heat and cool peach compote completely.
5. (Peach compote can be make 4 hours ahead.
6. Cinnamon sugar can be covered and stored at room temperature.
7. Refrigerate and cover compote.
8. ).
9. 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.
10. Divide milk shake between 2 tall glasses.
11. Repeat with remaining ingredients.
12. Sprinkle additional crumbled snickerdoodle cooies over milk shakes and serve.

sugar, ground cinnamon, yellow peaches, lemon juice, vanilla ice cream, snickerdoodle cookie, snickerdoodle

Taken from www.food.com/recipe/peach-snickerdoodle-milk-shakes-470085 (may not work)