Pistachio ice-cream sandwiches
Indulge in the ultimate summer treat with these pistachio ice-cream sandwiches. This easy recipe combines creamy pistachio ice-cream made from fresh pistachio nuts, rich heavy whipping cream, and velvety egg yolks, perfectly nestled between your favorite cookies. A delightful blend of nutty flavors and sweet creaminess that’s simply irresistible!
- 01 Mar 2025
- Cook time 25 min
- Prep time 390 min
- 10 Servings
- 5 Ingredients
Pistachio ice-cream sandwiches are a delightful treat that combines the nutty flavor of pistachios with creamy, rich ice-cream, all sandwiched between two cookies. This recipe is perfect for those warm summer days or for impressing guests at a dinner party.
Ingredients:
Instructions:
- Place the pistachio nuts in a food processor and pulse until finely ground. If you prefer a smoother texture, grind them until they start to form a paste.
- In a medium saucepan, combine the milk and sugar. Place over medium heat and stir until the sugar dissolves and the milk is heated through. Do not let it boil.
- In a separate mixing bowl, lightly whisk the egg yolks. Gradually add a small amount of the heated milk mixture into the egg yolks, whisking constantly to temper. This step prevents the eggs from scrambling.
- Slowly whisk the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens slightly and coats the back of the spoon. This can take about 5-7 minutes. The mixture should reach a temperature of around 170-175°F (77-80°C). Do not let it boil.
- Remove the saucepan from the heat and stir in the ground pistachios. Allow the mixture to cool slightly.
- Pour the heavy whipping cream into a large mixing bowl. Strain the pistachio custard mixture through a fine-mesh sieve into the bowl of cream to remove any large pistachio pieces or cooked egg bits, ensuring a smooth texture. Stir well to combine.
- Cover the bowl with plastic wrap, making sure the plastic touches the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until completely chilled.
- Pour the chilled pistachio custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick, soft-serve consistency.
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
- Once the ice cream is firm, scoop generous portions onto the underside of one cookie. Place another cookie on top and gently press down to form a sandwich. Smooth the edges if necessary.
- Arrange the assembled sandwiches on a baking sheet and place them in the freezer for at least 1 hour to firm up before serving.
- Enjoy your homemade pistachio ice-cream sandwiches! Store any leftovers in an airtight container in the freezer.
Tips:
- For a smoother texture, blanch the pistachios to remove the skins before grinding them.
- Chill all your mixing bowls and utensils in the freezer for 10-15 minutes before making the ice cream to help it set faster.
- Consider using silicone mats or parchment paper to ensure your cookies come out easily and maintain their shape.
- Store the finished ice-cream sandwiches in an airtight container in the freezer to keep them fresh and to prevent freezer burn.
Enjoy your pistachio ice-cream sandwiches as a refreshing and unique dessert. With the nutty flavors and creamy texture, these treats are sure to become a favorite. Don't forget to experiment with different cookie types or fillings to create your own unique variations!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 340kcal | 17% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 1.54g | 4% |
| Sugar 18g | 18% |
| Fat | |
| Fat 27g | 32% |
| Saturated 13g | 42% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 250ug | 28% |
| Choline 110mg | 20% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 0.28mg | 2% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.49ug | 21% |
| Vitamin C 0.73mg | 1% |
| Vitamin E 1.33mg | 9% |
| Vitamin K 3.56ug | 3% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.21mg | 23% |
| Iron, Fe 0.94mg | 9% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 260mg | 8% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.85mg | 8% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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