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YIELDS:

8 servings

PREP TIME:

0 hours 45 mins

COOK TIME:

0 hours 2 mins

TOTAL TIME:

0 hours 47 mins

ingredients

16 Nabisco Chocolate Wafers

1 Pint Pistachio Ice Cream (recipe here)

1/2 Cup Chopped Pistachios

8 – 9 Oz. Dark Chocolate, (2 Hershey’s bars) chopped

4 Tbsp. Coconut Oil

Flakey Maldon Salt, optional

DIRECTIONS

1. Lay out parchment paper on a baking sheet. Take ice cream out of the freezer to slightly soften.
2. Chop nuts and put them on a small plate.
3. Melt the chocolate in a measuring cup in 20 second intervals in the microwave stirring in between each round until the chocolate is melted. Don’t over heat. There should be some unmelted chocolate after about 1 1/2 minutes….just stir that into the melted chocolate so you aren’t over heating/cooking the chocolate.
4. Add the coconut oil to the chocolate and mix until completely incorporated and smooth. If any white specks remain, reheat the chocolate for 10 seconds and stir again. Let cool to room temperature.
5. Place one scoop of ice cream on one cookie and top with a second cookie. Press down so the ice cream comes to the edges. Put the ice cream sandwich back on the baking sheet. Continue with all the cookies making eight mini sandwiches. Place the baking sheet in the freezer to freeze up the ice cream. About 20-30 minutes.
6. Remove from the freezer and one at a time, dip half the ice cream sandwich into the chocolate. Let the excess drip off. Then top the chocolate coated side on the sandwich with the pistachios pressing so they adhere to the chocolate and sprinkle with the salt. Put back on the baking sheet. Repeat until all the sandwiches are made.
7. Put the baking sheet bake in the freezer to firm up the chocolate.
8. After about 20 minutes, the ice cream sandwiches are ready to devour. Enjoy!

NOTE:

If you are looking for a decadent treat, this might be it.  I kept them small to keep the portion size in check.  But these are fun to make and small enough that you won’t feel guilty!

 While I recommend you make my pistachio ice cream, feel free to use store bought.  Don’t like pistachio?  Use your favorite ice cream flavor.  Try my No Churn Vanilla Ice Cream for an easy way to make ice cream without a machine.

 You can always switch up the nuts you use, or substitute sprinkles or chopped candy.  The possibilities are endless with this dessert and everyone is going to love them.

 The trick here is to work fast and to refreeze your sandwiches in between each step so you don’t have ice cream melting all over the place.  Let your chocolate dip come to room temperature so it doesn’t melt the ice cream when you dip.  Speaking of chocolate, make sure you are using real chocolate in this recipe (not those melting wafers).  It does make a difference.  I used everyone’s favorite, Hersheys dark chocolate.  Here is another place to substitute different types of chocolate.  Everything from white chocolate to bittersweet or semisweet work.

 I’ve used another classic here, the Nabisco Chocolate Wafers.  They are thin and the perfect size but you know the drill, you can always use a different kind of cookie.  You decide.

 This recipe makes 8 sandwiches but there will be left over sauce.  I put that into a squeeze bottle and use on ice cream or serve as a dip with fruit, cookies and pretzels.  You can also use this to make Chocolate Dipped Strawberries which is a classic and should be in every cook’s arsenal of tricks.

 Storing these is pretty easy.  I wrap mine in either parchment paper or those individual foil sandwich wraps.  Then, I place the individually wrapped ice cream sandwiches in a plastic baggie and store in the freezer.  Then they are waiting for me when I get the urge.  They will be good for months but I doubt they’ll last that long.

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