- 1 cup raw shelled pistachios
- 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)
Preheat oven to 325F degrees. Line a baking sheet with parchment paper.
Blitz 1 cup pistachios, granulated sugar, egg, and kosher salt in the bowl of a food processor until it forms a paste.
Scoop dough with a 2.5 tablespoon cookie scoop, then flatten with a lightly greased drinking glass or measuring cup to about 1/4" thick and freeze dough for 10 minutes.
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 14-16 minutes, rotating pan halfway through to ensure even browning. If cookies spread too much or into irregular shapes, you can punch out the dough with a large cookie cutter or bowl to make perfect circles as soon as they come out of the oven. Allow cookies to cool completely on baking sheet before removing.
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.