Espresso Salt + Pistachio Ice Cream Sandwiches

CATEGORY
dessert
CUISINE
american

Espresso Salt + Pistachio Ice Cream Sandwiches Recipe

A heavenly combination of pistachio ice cream, dark chocolate, and espresso sea salt ----these creamy savory sweet ice cream bars are a mid-summer nights dream!  

This recipe does not require a fancy machine, nor does it require tediously stirring the mixture every 30 minutes. In fact, it comes together in less than 20, allows the freezer to do all the work and has the consistency of creamy, well-churned, easily-scoopable ice cream. 

You can bake your own homemade dark chocolate cookies (we love Joy the Baker) or save time and buy already baked cookies.  

PREP
25 min
COOK
4 hour (freezer)
TOTAL
4hr 25mins

YIELD
6 6

Ingredients

  • 1 cup, unsalted pistachios, shelled, plus additional pistachios chopped for topping.
  • 2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • pinch of cyprus sea salt
  • 1 can sweetened condensed milk
  • 1 Tbsp. vodka (optional, but helps with consistency)
  • 2 cups heavy whipping cream

Instructions

  1. Place the pistachios in a coffee grinder or food processor and grind into a paste. If using a coffee grinder, you may have to work in batches, but you’ll get more of a pistachio dust than the more liquid paste created by a food processor. Both work fine for this recipe.
  2. Once you’ve created the powder/paste, place into a blender and add the vanilla extract, almond extract, sweetened condensed milk, vodka (if using) and a pinch of sea salt. Blend until smooth.
  3. Then, pour into a large bowl and set aside. Next, take 2 cups of very cold heavy whipping cream and place into the bowl of an electric mixer. Using the whisk attachment, whip on high speed until the cream begins to thicken, form peaks and become fluffy, about 3-4 minutes.
  4. Using a spatula, take about two or three dollops of the whipped cream and gently fold into the blended pistachio mixture. Then, repeat, carefully folding in another few dollops of the whipped cream and finally add in the rest and fold until blended. Be mindful not to over mix.
  5. Line a bread pan with parchment paper (optional, but makes for easy cleanup) and pour half the ice cream mixture into the pan. Sprinkle the top with chopped pistachios. Then, pour the rest of the ice cream mixture on top, and gently swirl to combine. Cover the bread pan with a layer of plastic wrap and then a layer of foil and place in the freezer overnight or for at least 4 hours. To serve, remove from freezer and sprinkle with additional pistachios.
  6. To make ice cream sandwiches, place one large scoop of ice cream on a cookie and use the back of the ice cream scooper to press and smooth. Then, top with an additional cookie. Eat immediately or place back in the freezer, covered in foil. (Note: It’s easiest to eat the ice cream sandwiches if they’ve been chilling in the freezer first.

Tips / Notes

  • Adapted from Feast & Fable

Keywords

pistachios, ice cream, easy, no churn ice cream, espresso, salt

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