Pistachio-Chocolate Chunk Ice Cream Sandwiches
To create these ice cream sandwiches, we use an ingenious trick: slice the pints crosswise (carton and all) into rounds, then remove the packaging and tuck the ice cream between two cookies. (You’ll need to trim some of the rounds to fit.) Be sure your ice cream is frozen solid before cutting it; otherwise, you’ll have a melty mess. We’ve suggested a few flavors of ice cream, but feel free to use your favorite. You can also mix things up by swapping in other cookies, such as our Perfect Chocolate Chip Cookies or our Chocolate Chunk and Macadamia Oatmeal Cookies. When it comes to ice cream sandwiches, you really can’t go wrong!
Ingredients:
- 18 Tbs. (9 oz./280 g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
- 1/2 cup (4 oz./125 g) granulated sugar
- 1/4 cup (2 oz./60 g) firmly packed dark brown sugar
- 2 tsp. vanilla extract
- 1 3/4 tsp. kosher salt
- 2 1/2 cups (11 1/2 oz./325 g) all-purpose flour
- 8 oz. (250 g) semisweet or bittersweet chocolate chunks
- 1/2 cup (2 oz./60 g) roasted salted pistachios, coarsely chopped
- 1/4 cup (2 oz./60 g) demerara sugar
- 1 egg, lightly beaten
- 2 pints (each 16 oz./500 g) ice cream, such as strawberry, chocolate chip, coffee or salted caramel, well frozen
Directions:
In the bowl of an electric mixer fitted with the flat beater, beat together the butter, granulated sugar, brown sugar, vanilla and salt on medium-high speed until light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the flour and beat on low speed just until combined, then increase the speed to medium and beat until the flour is completely incorporated, about 1 minute. Remove the bowl from the mixer and stir in the chocolate chunks.
Divide the dough into 2 equal portions and roll each into a log about 4 1/2 inches (11.5 cm) long and 2 1/2 inches (6 cm) in diameter.
On a plate, stir together the pistachios and demerara sugar. Brush the logs with the beaten egg, then roll in the pistachio mixture, pressing down lightly so the mixture adheres to the dough. Wrap tightly in plastic wrap and refrigerate until firm, at least 2 hours or up to overnight.
Position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 350°F (180°C). Line 2 baking sheets with parchment paper.
Using a serrated knife, cut each dough log into rounds 1/2 inch (12 mm) thick. You should have a total of 18 cookies. Place on the prepared baking sheets, spacing the cookies at least 1 inch (2.5 cm) apart.
Bake until the edges are just starting to brown and the cookies are set, 12 to 15 minutes, rotating the baking sheets between the racks and front to back halfway through baking. Let the cookies cool on the baking sheets for 10 minutes, then transfer the cookies to a wire rack and let cool completely.
To assemble the sandwiches, place each ice cream carton on its side on a cutting board. Using a serrated knife, cut the cartons crosswise (right through the packaging) into a total of 9 slices, each about 1/2 inch (12 mm) thick. You will have some ice cream left over. Some of the slices will fit the cookies perfectly, while others will need to be trimmed around the edges to fit. Peel the packaging off the slices and discard. Lay half of the cookies, flat side up, on a work surface and top each with a slice of ice cream. Top each with one of the remaining cookies, flat side down. Serve immediately, or wrap individually in plastic wrap and freeze for up to 3 days. Makes 9 ice cream sandwiches.
Williams Sonoma Test Kitchen
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