All Recipes, Dairy Free, Dessert, Sweet, Vegetarian

Pistachio Chocolate Chip Cookie & Roasted Strawberry Ice Cream Sandwiches

Your mid-August weekday needs these pistachio chocolate chip cookie & roasted strawberry ice cream sandwiches. They are HANDS DOWN the best ice cream sandwiches you will ever make.

I told you last week that we’d have a special recipe to use up that roasted strawberry ice cream . . . and I kept my promise!

I also mentioned last week that I’m not a fruit-for-dessert kind of person. So naturally, I sandwiched my fruity roasted strawberry ice cream between extra chocolatey pistachio cookies.

Oh man, these cookies. Can we talk about them for a quick sec?

I used pistachio butter in these cookies. A lot of pistachio butter. Let me tell you, it is a labor of love to shell two cups of pistachios for this recipe (but it’s totally worth it)! I recommend buying shelled pistachios or — even better — pre-made pistachio butter. Alas, I’m cheap & I bought the least expensive option: roasted pistachios in their shells.

Once you shell all 87942 of your pistachios, blend them for 1-2 minutes. The finished product should be a thick, drippy butter that somewhat resembles poop. Don’t worry; it’s normal.

Transfer the pistachio buttah into a mixing bowl. Don’t bother trying to clean the blender thoroughly — just make a smoothie with it later! My favorite flavor combination is blueberries+spinach+chocolate+the leftover pistachio butter! Cream the butter (you should have about 3/4 cup) with a bit of coconut sugar. Then, mix in some honey and an egg before adding coconut flour. At this point, you should abandon your mixer and use a spatula.

Once everything is homogeneous, mix in a little baking soda and a LOT of chocolate chips. Grab yourself a spoon and a good book, and you’re set. <– That’s how I spend my Friday nights . . . eating cookie dough and reading. #partyanimal

But seriously, finish out the recipe if you’d like to eat baked cookies instead of raw cookies! Chill the dough for at least fifteen minutes before you throw the cookies in the oven.

In all honesty, the dough and the finished cookies are both incredible — it’s hard to go wrong. Unless you get salmonella.

Also, it’s pretty hard to make ice cream sandwiches with raw cookies.

To assemble the pistachio chocolate chip cookie & roasted strawberry ice cream sandwiches, simply squish a scoop of ice cream between two cooled cookies. Freeze for five to ten minutes and devour.

These cookies are very fudgy and chewy at lower temperatures — they’re perfect for ice cream sandwiches! They don’t disintegrate like other cookies, and I think they’re even better than the storebought ones. Homemade food always wins!

Also, you should check out my recipe for roasted strawberry ice cream if you’re still not convinced that paleo & dairy-free ice cream exists. Trust me, it does.

Make these pistachio chocolate chip cookie & roasted strawberry ice cream sandwiches for a… tell a friend

These pistachio chocolate chip cookie & roasted strawberry ice cream sandwiches were gone within two days, so make a double batch for you and your family! . . . or maybe just don’t share.


Print Recipe
Pistachio Chocolate Chip Cookie & Roasted Strawberry Ice Cream Sandwiches
Decadent ice cream sandwiches with fudgy cookies and sweet strawberry ice ceam!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 8 minutes
Servings
sandwiches
Ingredients
Pistachio Chocolate Chip Cookies
For Assembly
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 8 minutes
Servings
sandwiches
Ingredients
Pistachio Chocolate Chip Cookies
For Assembly
Instructions
  1. Blend the pistachios in a high-powered blender. It should yield about 3/4 cup butter.
  2. Transfer the pistachio butter to a mixing bowl and add coconut sugar. Using an electric mixer, cream the butter and sugar until thick.
  3. Beat in the honey and the egg, making sure that everything is homogeneous.
  4. Use a sieve to sift the coconut flour into the bowl. Mix everything together with a spatula. The dough will be very thick.
  5. Add 1/2 teaspoon of baking soda to the dough and incorporate it thoroughly. Do the same with the chocolate chips.
  6. Cover the dough and chill for at least 15 minutes, but no more than 2 hours. Preheat the oven to 350 Fahrenheit.
  7. Shape the dough into 12 balls and bake for 6 minutes on a parchment-lined cookie sheet. Once 6 minutes are up, rotate the sheet 90 degrees and bake for another 2 minutes. Remove from oven and cool completely.
  8. To assemble the ice cream sandwiches, place one scoop of ice cream inbetween two cookies. Freeze for 5-10 minutes. Serve/eat immediately.
Recipe Notes
  • Prep time does not include time needed to make ice cream
  • Find the ice cream recipe here.

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