Double Pistachio Ice Cream Sandwiches

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    13hrs 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    1393

These indulgent ice cream sandwiches are the perfect treat for pistachio lovers, pairing creamy pistachio ice cream with chewy, buttery pistachio cookies. Store in the freezer for up to 3 months. Remove from the freezer 15 mins before consuming to ensure the cookies defrost. Remember to place the freezer bowl in the freezer 24 hours in advance.

recipe updated Sep 9, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    225 g
  • Egg icon
    Egg
    1
  • Egg yolk icon
    Egg yolk
    1
  • Pistachios icon
    Pistachios
    140 g
  • Pistachios icon
    Pistachios
    200 g
  • Whole milk icon
    Whole milk
    400 g
  • Whipping cream icon
    Whipping cream
    600 g
  • Pistachio paste icon
    Pistachio paste
    300 g
  • Egg yolk icon
    Egg yolk
    6
  • Caster sugar icon
    Caster sugar
    120 g
  • Plain flour icon
    Plain flour
    350 g
  • Baking soda icon
    Baking soda
    1 teaspoon
  • Fine sea salt icon
    Fine sea salt
    ½ teaspoon
  • Light brown sugar icon
    Light brown sugar
    220 g
  • Granulated sugar icon
    Granulated sugar
    50 g
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Airtight container
  • kCook icon Frozen dessert maker attachment
  • kCook icon Baking tray - medium
  • kCook icon Jug
  • kCook icon Large mixing bowl
  • kCook icon Large mixing bowl

Step preview

  1. Making the ice cream:
  2. Fit the Creaming Beater
  3. Add the ingredients into the appliance bowl, fit the splashguard
  4. Heat until combined and hot - 2 minutes, 105ºC, speed Stir 1
  5. Transfer the mixture into a jug and cover the surface with plastic wrap to avoid a film from setting
  6. Clean the appliance bowl and fit the Whisk Tool
  7. Add the ingredients into the appliance bowl
  8. Whisk until pale - 4 minutes, speed 4
  9. Then slowly add the hot milk and cream mixture while the machine is running
  10. Whisk until combined - 3 minutes, speed 1
  11. Remove the Whisk Tool, fit the Creaming Beater
  12. Heat until thickened - 15 minutes, 85ºC, speed Stir 1
  13. Strain the mixture through a fine mesh sieve into a clean bowl and cover with plastic wrap
  14. Chill in the fridge until completely cold - 2 hours
  15. Attach the Frozen Dessert Maker attachment to the machine
  16. Start the machine, slowly pour the chilled custard mixture and mix - 30 minutes, speed Min
  17. Transfer the ice cream into an airtight container
  18. Chill in the freezer until set - 4 hours
  19. Making the cookies:
  20. Line two baking trays with parchment paper
  21. Add the ingredients into a bowl, mix until combined and set aside
  22. Clean the appliance bowl and fit the Creaming Beater
  23. Add the ingredients into the appliance bowl
  24. Mix until light and fluffy - 3 minutes, speed 2
  25. Then add the next ingredients
  26. Mix until combined - 1 minute, speed 2
  27. Remove the Creaming Beater and fit the K-Beater
  28. Add the flour mixture into the appliance bowl
  29. Then add pistachios
  30. Mix until just combined - 30 seconds, speed Min
  31. Roll the mixture into 16 equal balls
  32. Place the dough balls, spaced apart, onto the baking trays
  33. Chill in the fridge - 4 hours
  34. Preheat the oven - 180ºC
  35. Bake the cookie dough balls until firm and golden - 18 minutes, 180ºC
  36. Remove from the oven and let cool completely
  37. Scoop 1/8 of the ice cream onto a cookie and spread evenly
  38. Place another cookie on top to create a sandwich
  39. Wrap each ice cream sandwich in plastic wrap or parchment paper
  40. Repeat the same process with the remaining ice cream and cookies
  41. Chill in the freezer until needed
  42. Add ground pistachios into a shallow dish
  43. Roll the edges of each ice cream sandwich in the pistachios until coated
  44. Serve
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