This sophisticated combination of pistachio and chocolate is undoubtedly one of the most complemented flavours! They are the perfect pair for a creamy dessert!
I felt the urge to jump into the kitchen and create an indulgent dessert, particularly something chocolatey and nutty. I could have made this ice-cream sandwich even more nutty by incorporating different nut meals into the flour mixture for the biscuits. However, I wanted to avoid making a heavy dessert when I knew it was already going to be extremely rich. After all, I did add quite a lot of cacao powder into the biscuit flour mixture, as I intended to create a strong contract in flavour between the ice-cream and biscuits.
Ultimately, this recipe does take a lot of time to assemble compared to my other recipes. However, it does not require fancy machines or a tremendous amount of stirring. In fact, the oven and freezer can do all the work for you. You do not need an ice-cream churner to create a smooth, creamy ice-cream filling. If the let the ice-cream melted enough, say for 10-15 minutes, it becomes easily scoopable.
If you have followed some of my frozen dessert recipes in the past and have familiarised yourself with how I make my ice-creams or cheesecake fillings, then this dessert should be second nature to you. Or perhaps you have already established your unique way of making frozen desserts and it’s much easier for you to follow your methods. Whatever it is, I am sure you will not find this recipe too difficult to assemble. I ensure that my recipes are as simple to follow as possible. After all, I am not an expert in the kitchen. I am merely a girl who has taught herself the way around the kitchen. Anyone can teach themselves how to bake.
Anyway, I really hope you enjoy this one. This recipe is one of my favourites, and I would love to hear if you feel the same way!
Pistachio Ice-Cream Sandwiches
GF DF V P
Serves 10 - 12
INGREDIENTS:
Biscuit
- ½ cup sorghum flour
- ½ cup buckwheat flour
- ½ cup tapioca flour
- 1/3 cup cacao powder
- 1/3 cup maple syrup
- 1/3 cup coconut milk
- 3 tbsp coconut oil (melted)
Ice-cream
- 1 ½ cup cashews
- 1 ½ cup coconut cream
- ¼ cup pistachios
- 1/3 cup maple syrup
- 2 tsp spirulina powder
- 1 tsp vanilla essence
Topping
- ½ cup vegan chocolate (roughly chopped)
- 1/3 cup pistachios (roughly chopped)
METHOD:
Preheat the oven to 180 degrees on fan bake.
To make the biscuits, mix all of the ingredients together in a food processor until completely combined. Place baking paper onto a tray. Use the size of a tablespoon to measure each biscuit. Place each biscuit flat and 3 cm apart. Put the biscuits into the oven for 10-15 minutes. After the biscuits have cooked, set them aside for 10-15 minutes to cool down.
For the ice-cream, soak the cashews and pistachios in water for 3 hours or boil them for 15 minutes until they become soft. Use a food blender to blitz the cashews and pistachios until smooth. Mix all of the ingredients in a food processor until completely combined. Pour the mixture into a cake tin. Put the cake tin in the freezer for 3 hours until the ice-cream has set. Once the ice-cream becomes firm, use a circular cookie cutter to cut out circular ice-cream shapes to sandwich between two chocolate biscuits.
Melt the chocolate in a saucepan over medium heat until smooth. Dip one side of each ice-cream sandwich into the melted chocolate. Sprinkle the roughly chopped pistachios over the melted chocolate. Place the ice-cream sandwiches in the fridge for 10-15 minutes to allow the chocolate to set.
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