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Pistachio ripple ice cream cookie sandwiches recipe

4 ratings

Use vanilla ice cream and pistachio crème to make homemade pistachio ripple ice cream. Sandwich between two double chocolate cookies and roll through chopped pistachios for a decadent summer sweet treat. See method

Makes 5 sandwiches
Takes 20 mins plus 2-3 hrs freezing time
665 calories / serving
Freezable

Ingredients

2 packs x double chocolate cookies
100g Tesco Finest pistachio crème
1 x tub of Tesco Finest vanilla ice cream
20g pistachios, roughly chopped

Each serving contains

Energy
2780kj
665kcal 33%
Fat
36g 51%
Saturates
16g 82%
Sugars
46g 51%
Salt
0.3g 5%

of the reference intake
Carbohydrate 73.8g Protein 9.8g Fibre 3.9g

Method

Remove your ice cream from the fridge for 20 minutes or until soft enough to spread. Gently warm your pistachio crème in the microwave for 20 seconds, stir well and spoon 4 generous tsp into a small loaf tin equally spaced. Swirl it with a spoon handle. Scoop your softened ice cream into the tin on top of the pistachio crème and smooth it out. Finish with the remaining pistachio crème and repeat the swirling. Freeze for a minimum of 2 hrs or until set.
To build your sandwiches, lay out 5 cookies with the bottom facing upwards. Remove your ice cream from the freezer and scoop out 5 generous balls, using all the rippled ice cream, and place onto the cookies. Press down lightly with the scoop before sandwiching another cookie on top and rolling the edges in chopped pistachio.
Serve and enjoy straight away or pop into the freezer to refreeze.

Storage: Wrap in paper or place in Tupperware and keep in the freezer for 1 week.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Ice cream ideas