Saturday, 13 August 2016

Salted Pistachio and Dark Chocolate Ice Cream Sandwiches

Ice cream sandwiches are having a bit of a moment.




Every ice cream shop from Chin Chin Labs to Blue Top are serving them this summer. Much to my dismay, I didn't get to sample them all before moving out of London, so I thought I'd give my own a go.

Having said that, I can't claim that this is an entirely original recipe of mine as the ice cream comes from a tub and the cookies come straight from the pages of my latest obsession, Sirocco.
But I did think of combining the two before drenching them in molten dark chocolate and salted pistachios, so I'll pretend that counts. If you want to go the extra mile and whip up your own ice cream, be my guest.

To make the cookies, you'll need:
100g salted butter, softened
100g light brown sugar
75g caster sugar
1 large egg
1 tsp vanilla bean paste
175g plain flour
100g shelled and salted pistachios (its much, much cheaper to buy pistachios in shells and remove the outer layer yourself, even though it's a hassle)
150g dark chocolate chunks

Plus these for topping and filling:
100g melted dark chocolate
100g shelled and salted pistachios (chopped)
A tub of vanilla ice cream

First you need to make your cookies.

Preheat the oven to 180° and line a tray with baking paper.
Cream the butter and sugars together, then add the egg and vanilla paste and mix.
When that's done, add the flour and mix until you get a dough. Add the chocolate chunks and pistachios then divide into equal portions and bake for 13-15 minutes.

As soon as you get the cookies out of the oven, grab a round cookie cutter (or jar lid) and immediately cut circles out of the still-warm dough to make sure that your sandwiches are a regular shape. This has to be done while they're warm or they'll crack. Leave to cool and eat the cookie cut-offs.

While the cookies are cooling, take your ice cream out of the freezer to thaw slightly. Once the dough is completely cooled, sandwich a scoop of ice cream between two cookies and squish. If you're a perfectionist, grab a palette knife and smooth around the edges, adding extra ice cream if necessary.
Repeat the process until you've used up all the cookies. Once you're done, pop them on a tray and put them in the freezer for at least half an hour, or until completely set.

While they're in the freezer, melt your dark chocolate and throw your leftover pistachios in a pestle and mortar and crush (or put them in a sandwich bag and whack with a rolling pin). Wait for the chocolate to cool.

When the ice cream is set, take the cookies out of the freezer before dipping them in the chocolate until half coated and sprinkling with the crushed pistachios. You have to be quick here- the chocolate will set quickly and you want the pistachios to stick before it does.

Finally pop them in the freezer for another 30 minutes or so and enjoy! They will probably keep for a couple of weeks, but I doubt they'll stick around that long.




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