Description
Indulgent pistachio cookie ice cream sandwiches elevate summer dessert pleasures with rich, nutty flavors. Creamy pistachio gelato nestled between homemade cookies creates a delightful treat you’ll savor with pure culinary bliss.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup finely ground pistachios
- 1 cup unsalted butter, softened (226 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 large egg
Binding and Flavoring Ingredients:
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling and Garnish:
- 2 cups vanilla ice cream, slightly softened
- 1/4 cup chopped pistachios (for rolling)
Instructions
- Prepare the oven to 350F (175C) and line baking sheets with parchment paper for optimal cookie baking.
- Cream butter and sugar using an electric mixer until the mixture becomes airy and pale, approximately 2-3 minutes. Incorporate egg and vanilla extract, blending thoroughly.
- Separately combine flour, ground pistachios, and salt. Gradually fold dry ingredients into the butter mixture, mixing on low speed until just integrated. Avoid overmixing to maintain cookie texture.
- Refrigerate the dough for a minimum of 1 hour to enhance flavor development and improve handling.
- Form chilled dough into 1-inch spheres, positioning them 2 inches apart on prepared baking sheets. Gently flatten each ball with your palm. Bake for 10-12 minutes until edges turn delicately golden. Allow cookies to rest on baking sheets for 5 minutes before transferring to wire racks for complete cooling.
- Remove vanilla ice cream from freezer, letting it soften for 5-10 minutes. Simultaneously, arrange chopped pistachios in a shallow dish for coating.
- Match cookies into similar-sized pairs. Spread approximately 2 tablespoons of softened ice cream on the flat side of one cookie. Carefully press a second cookie on top, creating a sandwich and distributing ice cream to the edges.
- Immediately roll sandwich edges in chopped pistachios, ensuring gentle adherence of nuts.
- Transfer assembled ice cream sandwiches to a baking sheet and freeze for 1-2 hours until solidified. For extended storage, individually wrap in plastic wrap.
Notes
- Customize Texture by adjusting ground pistachio amounts to enhance nutty flavor and cookie crumble consistency.
- Chill dough thoroughly to prevent spreading and maintain cookie shape during baking, ensuring perfect round edges.
- Soften ice cream just enough to spread easily without melting completely, creating smooth sandwich filling.
- Use room temperature ingredients for better mixing and more consistent cookie texture, especially butter and egg.
- Prep Time: 1 hour 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg