Pistachio Ice Cream Sandwiches
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Recipe Intro From lisathompson
Consider this ice cream treat a celebration of pure pistachio goodness made with just 5 ingredients (none of which are extracts or food dye) that emphasize the naturally sweet, earthy pistachios. These frozen, gluten-free delights hit all the right notes with a combination of chewy, creamy, and crunchy textures. Who says it has to be summer to enjoy a frosty ICS (ice cream sandwich)? Just close your eyes and imagine you're in sunny, Sicily, California, Turkey, or New Mexico, which are likely where your pistachios came from!
Note: the cookie dough can be scooped using a 1-tablespoon scoop to make 8 smaller sandwiches, just adjust baking time to about 10 minutes. The dough spreads considerably in the oven, so be sure to give the cookies plenty of space on the baking sheets.
- Recipe Card
Recipe Card
ingredients
- 1 cup unsalted shelled pistachios, (raw or roasted)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon kosher salt
- 1 1/2 pints natural pistachio ice cream
- 1/4 cup shelled pistachios, coarsely chopped (optional)
Method
Step 1
Preheat oven to 325F degrees. Line two baking sheets with parchment paper.
Step 2
Blitz 1 cup pistachios, granulated sugar, egg, and kosher salt in the bowl of a food processor until it forms a paste.
Step 3
Scoop dough with a 2-tablespoon cookie scoop, then flatten with a lightly greased drinking glass or measuring cup to about 1/4" thick and freeze dough for 15 minutes.
Step 4
Arrange chilled dough on prepared baking sheet 4" apart. Bake until light golden brown around the edges but still a bit gooey in the center, about 14 minutes. If cookies spread into irregular shapes, you can punch out the dough with a large cookie cutter or nudge the edges back into place to make perfect circles as soon as they come out of the oven. Allow cookies to cool completely on baking sheet before removing.
Step 5
Sandwich a large scoop of pistachio ice cream between two cookies (making sure the bottom edge of each cookie is toward the center), then roll edges in chopped pistachios, if desired. Transfer each ice cream sandwich to freezer before starting the next. Freeze for at least 1 hour to set completely, then allow to sit at room temperature for 5 minutes before eating. Store in an airtight container in freezer for up to 2 months.