Make ice cream cookie sandwiches with Lisa

Step 1/4

• 62½ g flour
• ¼ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp vanilla extract
• ⅛ tsp salt
• 45 ml vegetable oil
• 15 ml water
• 27½ g light brown sugar
• 25 g sugar
• 20 g chocolate chips

• 2 bowls (large)
• rubber spatula

Add flour, baking powder, and baking soda to a large bowl and mix to combine. Add vanilla extract, salt, vegetable oil, water, light brown sugar, and sugar to another large bowl. Mix for approx. 2 min., or until well combined. Add flour mixture to the oil mixture and stir until no more flour is visible. If desired, divide the dough into two bowls and fold the chocolate chips into one of the bowls. Cover and store in the refrigerator for at least 3 hrs.

Step 2/4

• oven
• ice cream scoop
• parchment paper

On the second day, preheat the oven to 180°C/350°F. Use an ice-cream scoop to portion out the cookie dough onto a small baking tray. Cover with parchment paper and let chill in the freezer for approx. 10 min. Transfer cookies to a parchment-lined baking tray and bake for approx. 12 - 13 min., or until the edges are golden brown.

Step 3/4

• 12½ g pistachios (toasted)
• 125 ml pistachio ice cream

• cutting board
• knife
• bowl (large)
• wooden spoon

After the cookies have cooled down completely, roughly chop pistachios and transfer them to a plate. Slice the pistachio ice cream into pieces and add to a large bowl. Mash and stir with a wooden spoon until creamy. Work quickly so the ice cream doesn’t melt.

Step 4/4

Spoon ice cream between two cookies. Roll the edges of the ice cream sandwiches over the chopped pistachios and eat immediately. To enjoy later, transfer them to a plate or dish and let chill for at least 2 hrs., or overnight. Enjoy!

Enjoy your meal!