Pistachio Ice Cream Treats (Printable Version)
Crunchy pistachio cookies loaded with creamy vanilla ice cream, with nut-coated edges for a little extra pop of flavor. The ultimate warm-weather snack.
# Ingredients:
→ Cookies
01 -
1 large egg
02 -
¼ tsp salt
03 -
2 cups plain flour
04 -
¾ cup white sugar
05 -
½ cup pistachios, finely ground
06 -
1 tsp vanilla
07 -
1 cup butter, unsalted and softened
→ Filling
08 -
¼ cup pistachios, chopped up (for coating)
09 -
2 cups vanilla ice cream, slightly soft
# Steps:
01 -
Turn your oven to 350°F (175°C) and get a few baking sheets lined with parchment paper.
02 -
Whip the butter and sugar in a big bowl using an electric mixer for 2-3 minutes until the mixture turns fluffy and light. Beat in the egg and vanilla until everything's smooth.
03 -
In another bowl, stir together the salt, ground pistachios, and flour. Add this dry mix to the butter mixture gradually, using the lowest mixer speed, and stop when combined. Don’t overdo it!
04 -
Cover the dough and stick it in the fridge for at least an hour until it firms up.
05 -
Form 1-inch balls of dough with your hands and place them on your baking sheets, leaving 2 inches between each. Press down lightly with your hand. Bake for 10-12 minutes, or until you see golden edges. Leave them on the baking sheets for 5 minutes to cool, then cool completely on wire racks.
06 -
Let the vanilla ice cream sit on the counter for 5-10 minutes to soften a little. Put the chopped pistachios into a shallow bowl.
07 -
Pair up cookies that are similar in size. Scoop about 2 tablespoons of ice cream onto the flat side of one cookie, then gently press the flat side of the second cookie onto the ice cream until it spreads to the edge.
08 -
Roll the edges of the sandwiches in the chopped pistachios right away, applying light pressure so they stick.
09 -
Pop your sandwiches onto a baking sheet and freeze them for 1-2 hours until solid. If you’re saving them for later, wrap each in plastic wrap.
# Notes:
01 -
Make sure your butter is soft—not melted—for the best cookie texture.
02 -
Grind pistachios at home using a coffee grinder or food processor, but stop before they become butter.
03 -
Wrap and store these in the freezer, and they'll last up to two weeks!
04 -
Swap vanilla ice cream for pistachio-flavored if you’re feeling adventurous.