Pistachio Cookie Ice Cream Sandwiches
Chewy brown-butter pistachio cookies filled with creamy pistachio gelato and edged with chopped roasted pistachios.
These make-ahead sandwiches pair chewy brown-butter cookies with pistachio gelato. The long freezing time gives them a clean, firm shape.
Instructions
- 1
Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- 2
Brown the butter over medium heat for 3-4 minutes, then remove from the heat. Whisk in the brown sugar, eggs, pistachio butter, and vanilla. Stir in the flour, baking soda, and salt; fold in the chocolate chips and pistachios.
4 min
- 3
Divide into 18 dough balls, arrange 2 inches apart, and flatten slightly. Bake 8 minutes, rotate and tap the pans once, then bake 2-4 minutes more. Cool completely.
12 min
- 4
Place pistachio ice cream between pairs of cookies. Roll the edges in extra chopped pistachios if desired, then freeze the assembled sandwiches for 20-30 minutes before serving.
30 min
Ago's Notes
- For neat layers, shape the ice cream into a cookie-width log, freeze until firm, then slice it into rounds.
- Freeze the assembled sandwiches until firm; let them soften briefly before eating if frozen solid.
Brown butter, pistachio, dark chocolate, and cold gelato make every bite rich, nutty, and crisp-edged.
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