Pistachio Cookie Ice Cream Sandwiches

These pistachio cookie ice cream sandwiches were born out of a happy accident three summers ago. I was planning to make regular pistachio cookies, but it was one of those ridiculously hot July days when the thought of turning on the oven seemed like madness. Once I finally made the cookies in the evening, it was still so hot that I stuck some ice cream between them just to cool down. The combination was so amazing that they've become my summer signature dessert. There's something about the nutty, buttery cookies paired with cold, creamy vanilla ice cream that's just perfect when the temperature climbs.

Why You'll Love This Recipe

• The cookies stay slightly soft even when frozen, so you don't crack a tooth biting into them
• The pistachios add this amazing flavor that's way more interesting than plain sugar cookies
• You can make the cookies ahead and assemble when needed
• They're impressive enough for company but easy enough for a random Tuesday

Last summer, I brought these to a backyard cookout, and my friend's kid who "hates nuts in desserts" ate three of them before anyone told him there were pistachios involved. His mom couldn't stop laughing at his shocked face when he realized what he'd been devouring. Now he specifically requests "those green ice cream things" whenever we get together.

Key Ingredients

• Unsalted butter - I always use unsalted so I can control the salt level. Make sure it's properly softened or you'll end up with lumpy cookie dough. I've forgotten to take the butter out ahead of time more times than I can count and ended up doing the microwave-for-10-seconds-and-check dance.
• Ground pistachios - This is where the magic happens. I buy shelled, unsalted pistachios and pulse them in the food processor until they're finely ground but not a paste. That one time I tried using pre-ground pistachios from the baking aisle, they didn't have nearly the same fresh flavor.
• Vanilla ice cream - Good quality vanilla works best here since it complements the pistachio without competing. I've tried fancy flavors, but honestly, plain vanilla lets the pistachio shine. My personal preference is French vanilla for that extra richness.
• Chopped pistachios - For rolling the edges, I chop these a bit coarser than the ones in the dough for a nice textural contrast. Plus, they make the sandwiches look super fancy with minimal effort, which is always a win in my book.

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Step-by-Step Instructions

• Butter temperature - Room temperature butter is crucial for proper creaming. Too cold and you get lumps, too warm and the cookies spread too much. I aim for butter that gives slightly when pressed but isn't shiny or melty.
• Chilling time - Don't skip this! The dough needs that hour in the fridge to firm up the butter and develop flavor. I've tried rushing it and the cookies spread into one giant mess. Now I sometimes make the dough a day ahead and keep it in the fridge overnight.
• Consistent sizing - I use a small cookie scoop (about 1 tablespoon) to get uniform cookies. This matters when you're making sandwiches - nothing worse than trying to match up differently sized cookies! Before I invested in a scoop, I used a measuring spoon.
• Baking sweet spot - Watch these closely as they bake. They should be just barely golden at the edges but still soft in the center. They'll firm up as they cool, and you want them slightly soft for ice cream sandwiches.
• Cooling patience - Let them cool completely on the baking sheet for about 5 minutes, then transfer to a wire rack. If you try to move them too soon, they'll break apart. Ask me how I know this...

You Must Know

• The dough can be made ahead and refrigerated for up to 3 days
• Let ice cream soften just enough to be spreadable but not melty
• Work quickly when assembling or you'll have a drippy mess

My first attempt at these sandwiches was kind of a disaster because I tried to assemble them when the cookies were still slightly warm. The ice cream melted immediately and ran down my arm. Now I make sure the cookies are completely cool, and I keep the ice cream as cold as possible while still being spreadable. I've also learned to assemble them in batches - just a few at a time - and put them in the freezer before starting the next batch.

Serving Ideas

These ice cream sandwiches are perfect for summer gatherings when you want something special but don't want to fuss with a complicated dessert. I like to wrap each one individually in parchment paper tied with twine for a cute presentation. For dinner parties, I sometimes place a single sandwich on a small plate with a few fresh berries for color. And for kids' parties, I've been known to roll the edges in mini chocolate chips or rainbow sprinkles instead of pistachios.

Tasty Twists

Try using different ice cream flavors – pistachio ice cream creates a double-pistachio experience that's amazing. Adding a thin layer of Nutella or raspberry jam between the cookie and ice cream takes these to another level. For a holiday version, I sometimes add a drop of almond extract to the cookie dough and use peppermint ice cream for the filling. My personal favorite variation adds mini chocolate chips to the cookie dough for a chocolate-pistachio combination that's absolutely addictive.

Storage Smarts

These sandwiches freeze beautifully for up to 2 weeks. I wrap each one individually in parchment paper, then place them all in a freezer container or zip-top bag. For the best texture, let them sit at room temperature for about 5 minutes before serving so the cookies soften slightly. I've found that making a big batch on a Sunday means we have ready-to-go desserts whenever the craving strikes, which is pretty much every hot summer night in our house.

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Sandwich Secrets

• For the prettiest edges, roll the sandwiches in chopped pistachios immediately after assembling while the ice cream is still tacky
• Slightly underbake the cookies for the perfect soft-but-not-falling-apart texture when frozen
• For precise circles, chill the shaped dough balls for 15 minutes right before baking

I've made these pistachio cookie ice cream sandwiches for countless summer gatherings, pool parties, and "it's too hot to cook real food so ice cream sandwiches for dinner it is" nights. There's something about the combination of buttery, nutty cookies and cold, creamy ice cream that just screams summer. Plus, they're endlessly customizable, relatively simple to make, and always get rave reviews. What more could you want from a dessert?

Frequently Asked Questions

→ Can I use store-bought vanilla ice cream?

Absolutely! Any good quality vanilla ice cream works perfectly in this recipe. Just make sure to soften it slightly before assembling the sandwiches so it's easier to scoop and shape.

→ Can I make the cookies ahead of time?

Yes, the cookies can be baked up to 3 days in advance and stored in an airtight container at room temperature. You can also freeze the baked cookies for up to a month, then thaw before assembling.

→ What's the best way to grind pistachios for the cookies?

A food processor works best - pulse the shelled pistachios until finely ground but still with some texture. Stop before they turn into pistachio butter. You can also use a coffee grinder or even chop them very finely with a sharp knife.

→ Can I use salted pistachios?

Yes, but reduce or omit the additional salt in the cookie recipe. The sweet-salty combination actually works wonderfully in these cookies, giving them a more complex flavor.

→ How long can I store the assembled ice cream sandwiches?

If wrapped individually in plastic wrap and stored in an airtight container, these ice cream sandwiches will keep well in the freezer for up to 2 weeks. The texture is best within the first week.

→ What other flavors work well with pistachio?

Pistachio pairs beautifully with many flavors! Try using chocolate, strawberry, or even pistachio ice cream instead of vanilla. Rose water, cardamom, or a bit of almond extract in the cookie dough also complement the pistachio flavor nicely.