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Make ice cream cookie sandwiches with Lisa

Based on 6 ratings

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

“Ideally, you should prepare the cookie dough one day before so that you can bake the cookies the following day, then turn them into ice cream sandwiches on the third day. And in a dream world, they’d be stored in the freezer overnight to be enjoyed on the fourth day. This is especially important because of the consistency: You want a relatively soft cookie that you can easily bite into. If you're in a hurry, use store-bought cookies and reduce the chilling time to 3 hrs. Feel free to swap out pistachio ice cream for your favorite flavors.”

Difficulty

Easy 👌
30
min.
Preparation
12
min.
Baking
180
min.
Resting

Ingredients

Servings:-8+
500 ml pistachio ice cream
50 g pistachios (toasted)
250 g flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
180 ml vegetable oil
60 ml water
110 g light brown sugar
100 g sugar
80 g chocolate chips
Metric
Imperial

Utensils

  • 3 bowls (large)
  • rubber spatula
  • oven
  • ice cream scoop
  • parchment paper
  • cutting board
  • knife
  • wooden spoon

Nutrition per serving

Cal
571
Protein
6 g
Fat
31 g
Carb
69 g
  • Step 1/4

    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.
    • 250 g flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp vanilla extract
    • ½ tsp salt
    • 180 ml vegetable oil
    • 60 ml water
    • 110 g light brown sugar
    • 100 g sugar
    • 80 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

    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.
    • 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

    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.
    • 50 g pistachios (toasted)
    • 500 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!

    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!

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