Chocolate-Pistachio I Can’t Believe It’s Not Butter! Ice Cream Sandwich

open-face ice cream sandwich

In just a bite or two these little suckers pack some punch!  We’re talking sweet, salty, rich, creamy—all rolled into one.

Have fun with this presentation, or put that piece on your guests.  Have them assemble these treats themselves.

cooking information

• Yield: 30-40 Small Desserts
• Prep Time: 20 minutes
• Cooking Time: 25 minutes

all ingredients

• One Recipe for I Can’t Believe It’s Not Butter!”’s Chocolate Pistachio Cookies
• 2 Pints Vanilla Ice Cream

recipe instruction

1. Follow the cookie recipe exactly but, DO NOT add the pistachios to the cookies at all. Set the pistachios to the side.

2. After the cookies have baked and had time to cool, add a spoonful of ice cream to each cookie.

3. Next run the ice cream through the chopped pistachios.

4. Serve immediately and enjoy!

cooking tips

• To make sure the cookies not only don’t burn, but don’t stick and crumble on the cookie sheets while they were baking, I bake them on parchment paper. They easily come off and retain their shape.
• Make sure the ice cream is super cold. If the ice cream is soft at all it’ll be a total mess and you won’t be able to make this dish.
• You can make the cookies ahead of time, as well as chop the pistachios. Then the only thing to do before service is assembly.

special thanks to: