Pistachio Ice Cream Sandwiches
Double Chocolate Toasted Pecan Cookies envelop this luscious and beautiful Pistachio Ice Cream
Ingredients
- 16 each Double Chocolate Toasted Pecan Cookies https://treksandbites.com/pistachio-ice-cream-sandwiches/
- 1.5 quarts Pistachio Ice Cream
Instructions
- Make cookies according to directions, or use your favorite cookie recipe.
- Lay 8 cookies with the top side down on a cutting board.
- Take the ice cream out of the freezer and soften for about 5 minutes
- Scoop about 1/4 cup of the ice cream onto each cookie and place the remaining 8 cookies on top of the ice cream with the top side up this time.
- Flatten the ice cream in between the cookies to evenly fit the shape of the cookies.
- Using a butter knife, or your fingers, smooth out the edges of the ice cream to be as even as possible with the cookies. (The finger approach is great, because you get to snitch the softened ice cream that happens to escape!)
- Place the ice cream sandwiches into a plastic container and cover tightly with a lid, separating layers with plastic wrap.
- Freeze until the ice cream is firm and frozen, roughly 2 hours.
- Serve with a spoonful of your favorite fudge sauce for dipping!
Notes
We used our favorite chocolate cookies not only because we love them, but they are so pretty against the gorgeous pistachio green hues of the ice cream. But, you can use your favorite cookies your favorite frozen "ice cream" or "nice cream" for this recipe!
Here is the link to our Double Chocolate Toasted Pecan Cookies!