Mini Pistachio Ice Cream Sandwiches

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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