Double Pistachio Ice Cream Sandwiches

These indulgent ice cream sandwiches are the perfect treat for pistachio lovers, pairing creamy pistachio ice cream with chewy, buttery pistachio cookies. Remember to place the freezer bowl in the freezer 24 hours in advance.

Difficulty

Low

Time

830 min

Author

Kenwood

This recipe is prepared with:

Products

Cooking Chef XL KCL95.424SI

Ingredients

Servings

8

For the ice cream

  • 400 g whole milk

  • 600 g whipping cream

  • 200 g pistachio paste

  • 6 egg yolks

  • 120 g caster sugar

For the cookies

  • 350 g plain flour

  • 1 tsp bicarbonate of soda

  • 0.5 tsp fine sea salt

  • 225 g unsalted butter, at room temperature, cubed

  • 220 g light brown sugar

  • 50 g granulated sugar

  • 100 g pistachio paste

  • 1 egg, at room temperature

  • 1 egg yolk, at room temperature

  • 1 tsp vanilla extract

  • 140 g pistachios, shelled, coarsely chopped

  • 200 g ground pistachios

Utensils

2 Bowls large, Jug, 2 Baking trays, Fine mesh sieve, Airtight container, KCL95.424SI, KCL96.004DG, Creaming Beater, K-Beater, Whisk Tool, Frozen Dessert Maker

Instructions

Step 1

Making the ice cream

Fit the Creaming Beater.

Add milk and cream into the appliance bowl, fit the splashguard.

Heat for 2 minutes at 105ºC on speed Stir 1 until combined and hot.

Transfer the mixture into a jug and cover the surface with plastic wrap to avoid a film from setting.

Step 2

Clean the appliance bowl and fit the Whisk Tool.

Add pistachio paste, egg yolks and caster sugar into the appliance bowl.

Whisk for 4 minutes on speed 4 until pale.

Slowly add the hot milk and cream mixture while the machine is running.

Whisk for 3 minutes on speed 1 until combined.

Step 3

Remove the Whisk Tool, fit the Creaming Beater.

Heat for 15 minutes at 85ºC on speed Stir 1 until thickened.

Strain the mixture through a fine mesh sieve into a clean bowl and cover with plastic wrap.

Chill in the fridge until completely cold for 2 hours.

Step 4

Attach the Frozen Dessert Maker attachment to the machine.

Start the machine, slowly pour in the chilled custard mixture and mix for 30 minutes on speed Min.

Transfer the ice cream into an airtight container.

Chill in the freezer until set for 4 hours.

Step 5

Making the cookies

Line two baking trays with parchment paper.

Add flour, bicarbonate of soda and salt into a bowl, mix until combined and set aside.

Clean the appliance bowl and fit the Creaming Beater.

Add butter and sugar into the appliance bowl.

Mix for 3 minutes and speed 2 until light and fluffy.

Add pistachio paste, egg, egg yolk and vanilla extract.

Mix for 1 minute on speed 2 until combined.

Step 6

Remove the Creaming Beater and fit the K-Beater.

Add the flour mixture into the appliance bowl.

Add pistachios.

Mix for 30 seconds on speed Min until just combined.

Roll the mixture into 16 equal balls.

Place the dough balls, spaced apart, onto the baking trays.

Chill in the fridge for 4 hours.

Step 7

Preheat the oven to 180ºC.

Bake the cookie dough balls for 18 minutes at 180ºC until firm and golden.

Remove from the oven and let cool completely.

Step 8

Scoop 1/8 of the ice cream onto a cookie and spread evenly.

Place another cookie on top to create a sandwich.

Wrap each ice cream sandwich in plastic wrap or parchment paper.

Repeat the same process with the remaining ice cream and cookies.

Chill in the freezer until needed.

Step 9

Add ground pistachios into a shallow dish.

Roll the edges of each ice cream sandwich in the pistachios until coated.

 

Serve.

Tip: Store in the freezer for up to 3 months. Remove from the freezer 15 mins before consuming to ensure the cookies defrost.

You can also prepare this recipe* with:

Products

Cooking Chef Stand Mixer KCL96.004DG

Cooking Chef Stand Mixer KCL96.004DG