Vegan Pistachio Ice Cream Sandwiches Recipe
Nutty pistachio biscuits, a dusting of freeze dried raspberry powder and a generous scoop of creamy ice cream – these gluten-free and vegan pistachio ice-cream sandwiches are perfect for enjoying in the summer sunshine.
Treat yourself to a tasty ice cream sandwich! All you need to make these are a large baking tray, parchment paper, and a food processor!
Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 7
Rating:
Total Time: 15 minutes
Servings: 7
Ingredients
Method
Ingredients
(Servings: 7)
- 28.571428571429 28.571428571429 g pistachios, lightly toasted
- 5.7142857142857 5.7142857142857 g light muscovado sugar
- 0.14285714285714 0.14285714285714 tsp sea salt
- 1.1428571428571 1.1428571428571 Tbsp agave/maple syrup
- Freeze dried raspberry powder, for dusting
- Your favourite vegan ice cream
Method
Method
- Preheat your oven to 180ºC/350ºF/Gas 4 and line a large tray with non-stick baking parchment.
- Pop the cooled toasted pistachios into a food processor with the sugar, salt and 7 tsp of the agave.
- Blitz into fine crumbs – the mixture should start to clump together. Add the extra tsp of agave to help with this if necessary. (At this point, try not to leave the mixture standing too long – the dough can become too crumbly to handle after a while).
- Roll portions of the dough into small balls and pop onto the prepared tray. Use the palm of your hand to flatten each ball into a disc about 5mm thick.
- Bake in the preheated oven for 5 minutes until the edges are very lightly browned. Remove and leave to cool on the tray.
- When cool, use a scoop of ice cream to sandwich two of the pitstops together. Repeat with the remaining biscuits.
- Finally sprinkle over some freeze dried raspberry powder and enjoy immediately!
Adapted from ‘Honeybuns Gluten Free Baking’ by Emma Goss-Custard, published by Pavilion.
Fancy another helping? Try making these Chocolate Vegan Ice Cream Sandwiches!
