If you are looking for a decadent treat, these mini pistachio ice cream sandwiches 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 when you indulge in one or two!
While I recommend you make the best pistachio ice cream, feel free to use store bought.
Substitutions you can make in these mini ice cream sandwiches
Don’t like pistachios? Use your favorite ice cream flavor and nut combo. Fo an easy ice cream recipe, 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 too. The possibilities are endless with this dessert and everyone is going to love them.
When dealing with the chocolate coating, make sure you are using real chocolate in this recipe (not those melting wafers). It does make a difference. I used everyone’s favorite, Hershey’s dark chocolate. But here is another place to substitute different types of chocolate. Everything from white chocolate, to bittersweet, milk chocolate, 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 to make your mini ice cream sandwiches. Small chocolate chip cookies, shortbread cookies, or thin brownie crisp cookies, etc. You decide.
Tips for making and storing these ice cream sandwiches
- 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.
- Have your nuts already chopped and on a plate ready to be added to the sandwiches.
- 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.
How to make mini pistachio ice cream sandwiches
- Lay out parchment paper on a baking sheet. Take ice cream out of the freezer to slightly soften.
- Chop nuts and put them on a small plate.
- 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.
- 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.
- 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.
- 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.
- Put the baking sheet bake in the freezer to firm up the chocolate.
- After about 20 minutes, the ice cream sandwiches are ready to devour.
Did you like this recipe? I’d love to hear from you. Leave a comment and rating below. Looking for other cold treats? Try some of these. There are lots of options for everyone.
Almond Milk Pistachio Ice Cream
Nutella Peanut Butter Ice Cream
Mini Pistachio Ice Cream Sandwiches
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
- Lay out parchment paper on a baking sheet. Take ice cream out of the freezer to slightly soften.
- Chop nuts and put them on a small plate.
- 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.
- 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.
- 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.
- 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.
- Put the baking sheet bake in the freezer to firm up the chocolate.
- After about 20 minutes, the ice cream sandwiches are ready to devour. Enjoy!
