There’s something magical about the combination of warm, chewy cookies and cold, creamy ice cream that takes us right back to childhood summers. These Pistachio Cookie Ice Cream Sandwiches elevate that nostalgic treat with sophisticated flavors that appeal to both kids and adults alike.
The nutty, slightly salty pistachio cookies provide the perfect contrast to sweet, smooth vanilla ice cream. Each bite delivers that satisfying cookie crunch followed by melty ice cream goodness that makes these treats irresistible for dessert, special occasions, or anytime you need a little indulgence.
Why You’ll Love This
- Make-ahead friendly – prepare the cookies in advance and assemble when ready to serve
- Customizable with your favorite ice cream flavors
- Perfect balance of textures – chewy cookies with creamy ice cream
- Impressive dessert that’s actually simple to make
- Great for entertaining – can be prepared in batches and stored in the freezer
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup finely ground pistachios
- ¼ tsp salt
- 2 cups vanilla ice cream, slightly softened
- ¼ cup chopped pistachios (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, ground pistachios, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Cover the dough and refrigerate for at least 1 hour, or until firm enough to handle.
- Roll the chilled dough into 1-inch balls and place on the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the palm of your hand. Bake for 10-12 minutes, or until the edges are just turning golden. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Take the vanilla ice cream out of the freezer and let it soften slightly, about 5-10 minutes. Place the chopped pistachios in a shallow dish.
- Match cookies in pairs of similar sizes. Place a scoop (about 2 tablespoons) of softened vanilla ice cream on the flat side of one cookie. Gently press the flat side of a second cookie on top to create a sandwich, pressing just enough to spread the ice cream to the edges.
- Immediately roll the edges of the ice cream in the chopped pistachios, pressing gently to adhere.
- Place the assembled ice cream sandwiches on a baking sheet and freeze for 1-2 hours, or until firm. Wrap individually in plastic wrap if not serving immediately.
Tips & Variations
- For a more intense pistachio flavor, add 1/2 teaspoon almond extract to the cookie dough
- Try pistachio, chocolate, or strawberry ice cream instead of vanilla
- Make smaller cookies for bite-sized ice cream sandwiches
- For a festive touch, use seasonal sprinkles instead of chopped pistachios around the edges
- Ensure cookies are completely cool before assembling to prevent ice cream from melting too quickly
- For softer cookies after freezing, add an extra egg yolk to the dough
Serving Suggestions
These ice cream sandwiches are perfect on their own, but for an extra-special dessert, serve them on small plates with a drizzle of chocolate sauce or a sprinkle of sea salt. For summer gatherings, create a DIY ice cream sandwich bar with different cookie flavors, ice cream options, and toppings so guests can customize their own treats.
Pair with hot coffee or tea for a delightful contrast of temperatures, or serve alongside fresh berries for a refreshing accompaniment.
Notes
- Store assembled sandwiches in the freezer for up to 2 weeks in an airtight container
- For best texture, let frozen sandwiches sit at room temperature for 5 minutes before serving
- Cookie dough can be frozen for up to 3 months – perfect for impromptu desserts
- If cookies spread too much during baking, chill the dough for 30 minutes before baking
FAQs
Can I use store-bought cookies instead?
Yes! While homemade cookies provide the best texture and flavor, good-quality store-bought cookies can work in a pinch.
How do I prevent the ice cream from melting while assembling?
Work quickly and in batches, keeping the ice cream and assembled sandwiches in the freezer between batches. A chilled metal scoop also helps.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend for similar results.
Why are my cookies too hard after freezing?
Cookies with higher fat content stay softer when frozen. Make sure you’re using the full amount of butter, and consider adding that extra egg yolk mentioned in the tips.
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