Irresistible Homemade Pistachio Ice Cream Sandwich Cookies: Your Ultimate Summer Treat
Indulge in the perfect union of creamy homemade pistachio ice cream and soft, buttery sugar cookies. These delightful Pistachio Ice Cream Sandwich Cookies, rolled in finely chopped pistachios, are destined to become your favorite summer dessert.
As the days grow longer and the sun shines brighter, summer truly beckons for one thing above all else: refreshing desserts. Ice cream and warm weather are an iconic duo, a timeless pairing that brings smiles to faces young and old. While popsicles, like a batch of Strawberry Greek Yogurt popsicles, offer a guilt-free, protein-packed option, nothing quite compares to the rich, satisfying indulgence of homemade ice cream. Of course, summer gatherings wouldn’t be complete without savory delights too, and our favorite Burger Recipes are always a hit. But when it comes to sweet endings, crafting your own ice cream stands proudly at the top of the list.
Among the myriad of ice cream flavors, there’s one that holds a special place in my husband’s heart: homemade pistachio ice cream. It’s his absolute favorite, a truly cherished treat. He also has a fondness for anything featuring fresh strawberries, such as a luscious Strawberry Milkshake Pie. Inspired by his love for this unique nutty flavor, I decided to elevate his beloved homemade pistachio ice cream by turning it into an unforgettable ice cream sandwich cookie. This creation combines the creamy, subtly sweet ice cream with the perfect crunchy-yet-soft cookie, making it an irresistible dessert for any occasion.
The quest for the ideal cookie to complement the pistachio ice cream was an enjoyable challenge. Initially, I considered a perfect chocolate chip cookie, knowing that pistachios and chocolate often create a harmonious flavor profile. However, after some thought, I realized I wanted the star of this dessert to be the delicate, nutty flavor of the pistachio ice cream itself. Therefore, a more subtle cookie was needed, something that would provide a delightful textural contrast without overpowering the ice cream. I settled on a simple, buttery sugar cookie, reminiscent of a classic shortbread. Its tender crumb and understated sweetness proved to be the absolute perfect canvas for the vibrant pistachio filling.
These sugar cookies were indeed the perfect choice, allowing the rich, creamy pistachio ice cream to truly shine. To visually emphasize the star ingredient and add another layer of texture, I decided to roll the finished ice cream sandwich cookies in an extra coating of finely chopped pistachios. This not only makes them incredibly appealing to the eye but also ensures that there’s no doubt about the delicious flavor awaiting you with every bite. The exterior crunch of the nuts provides a wonderful contrast to the soft cookie and the smooth, cold ice cream within, creating a multi-sensory experience that is simply divine.
It’s important to note that when you make pistachio ice cream from scratch at home, its natural color will be an off-white or light cream, not the vibrant green often seen in store-bought varieties. This is because commercially produced pistachio ice cream often contains artificial food coloring to achieve that characteristic green hue. If you prefer a green color for your homemade version, you could certainly add a few drops of green food coloring during the mixing process. However, I personally love and embrace the natural, wholesome look of homemade ice cream. This is precisely why rolling the edges of the sandwich cookies in those beautiful chopped pistachios is so effective – it proudly announces the star flavor without relying on artificial enhancements, creating a dessert that is both authentic and incredibly delicious.
Crafting homemade ice cream sandwiches is more than just making a dessert; it’s an experience. From grinding the pistachios to patiently churning the ice cream and baking the perfect cookies, each step is a labor of love that results in a treat far superior to anything you can buy. The fresh, authentic flavor of real pistachios, combined with the creamy texture of a custard-based ice cream, creates a depth of flavor that is truly unparalleled. These Pistachio Ice Cream Sandwich Cookies are not just a dessert; they are a celebration of summer, homemade goodness, and the simple joy of creating something delicious for loved ones. They are ideal for backyard barbecues, picnics, or simply as a refreshing pick-me-up on a hot afternoon. Prepare to delight your family and friends with this exceptional frozen treat!
Pistachio Ice Cream Sandwich Cookies
Ingredients
For the Homemade Pistachio Ice Cream
- 1 1/4 cup shelled pistachio nuts
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup pistachios, coarsely chopped, for folding into ice cream
For the Buttery Sugar Cookies
- 1 cup salted butter, softened
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 cup shelled pistachio nuts, coarsely chopped, for rolling
Instructions
To Make the Pistachio Ice Cream
- Begin by grinding the 1 ¼ cup shelled pistachios in a food processor until they are finely ground, but be careful not to turn them into a paste.
- In a large saucepan, combine the milk, sugar, and 1 cup of the heavy cream. Heat over medium heat, stirring gently until the sugar completely dissolves. Stir in the finely ground pistachios. Cover the saucepan, remove it from the heat, and allow the mixture to steep for at least 30 minutes to infuse the pistachio flavor.
- Strain the warm pistachio mixture through a fine-mesh sieve into a clean bowl, pressing firmly on the nuts to extract as much liquid as possible. Discard the strained nuts. Return the flavorful liquid to the saucepan.
- In a separate clean bowl, pour the remaining 1 cup of heavy cream. Place a fine-mesh strainer over this bowl. Set aside for later use.
- In another bowl, whisk together the egg yolks until smooth. Gradually and slowly, temper the warm milk mixture into the egg yolks by pouring it in a thin stream while continuously whisking to prevent the eggs from scrambling. Once combined, pour the egg mixture back into the saucepan with the remaining milk mixture.
- Stir the custard constantly over medium heat with a heatproof spatula. Continue to cook, scraping the bottom of the saucepan frequently, until the mixture visibly thickens and coats the back of the spatula. This typically takes a few minutes.
- Immediately pour the cooked custard through the strainer (placed over the bowl of reserved cream from Step 3) into the cold heavy cream. This helps to cool the custard quickly and catch any small bits of cooked egg. Stir in the vanilla extract and almond extract until well combined.
- Refrigerate the custard base until it is thoroughly chilled, ideally for at least 6 hours or overnight. Once cold, pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions. When the ice cream is finished churning and has reached a soft-serve consistency, gently fold in the ½ cup of coarsely chopped pistachios. Transfer the ice cream to an airtight container and freeze until firm enough to scoop, typically several hours.
To Make the Buttery Sugar Cookies
- Preheat your oven to 400º F (200°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until it is smooth and creamy. Add the powdered sugar and continue to beat until the mixture is light and fluffy. Stir in the vanilla extract until just combined. Gradually, and on low speed, mix in the all-purpose flour and baking powder until a cohesive dough forms and is just combined. Be careful not to overmix.
- Turn the cookie dough out onto a lightly floured surface. Roll the dough to approximately 1/2 inch thick. Using a 2-3 inch round cookie cutter (a drinking glass rim works perfectly if you don’t have a cutter), cut out individual cookies.
- Carefully place the cut-out cookies onto a baking sheet lined with parchment paper. Bake for 7-8 minutes, or until the edges are just beginning to turn a light golden brown. Remove the cookies from the oven and transfer them immediately to a wire rack to cool completely. They must be completely cool before assembly.
To Assemble the Ice Cream Sandwich Cookies
- Once both the ice cream is firm and the cookies are completely cool, place a generous scoop of the homemade pistachio ice cream onto the flat side of one cookie. Gently top with another cookie, pressing down slightly to spread the ice cream to the edges. Immediately roll the exposed ice cream edges through the remaining coarsely chopped pistachios, ensuring they adhere well. Work quickly to prevent the ice cream from melting. Place assembled cookies back into the freezer on a baking sheet lined with parchment paper for at least 30 minutes to firm up before serving or storing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Recipe Information
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