Ricotta Pistachio Ice Cream Sandwiches – Creamy & Nutty Treat
I Have a Soft Spot for These Ricotta Pistachio Ice Cream Sandwiches
So, you know those recipes that kinda sneak up on you and become, like, your signature move? That’s this one for me. I first tried making ricotta pistachio ice cream sandwiches on a sweltering July afternoon, after I’d run out of actual ice cream (the agony!) but found a tub of ricotta and a stubborn bag of pistachios lurking in my pantry. I was aiming for something fancy, but not too fussy. I mean, who wants to stress in the kitchen when it’s 35°C out? My youngest called them “ice cream clouds,” and now, whenever we visit my mum, she asks if I’ve brought any. And yes, there was a time I dropped half a tray on the floor—pro tip, ice cream sandwiches bounce less than you’d expect. Anyway, that’s how these little nutty, creamy wonders became a family staple. If you’re after a sort of elegant treat that doesn’t take itself too seriously, you’re in the right place.
Why I Keep Coming Back to This
I make these when I crave something cold but the thought of another vanilla tub bores me to bits. My family goes a bit wild for them (especially my partner, who’s usually suspicious of anything that isn’t chocolate). Oh, and you know how some ice cream sandwiches glue themselves to your teeth? Not these—the ricotta keeps things mellow and soft, but the pistachios add a bit of crunch. Sometimes I use them as a fancy dessert at BBQs (where, incidentally, my cousin always asks what the “green stuff” is; some folks never learn). And hey, if you’ve ever tried to make ice cream sandwiches that end up more like flying saucers than desserts, I feel your pain—these don’t do that. Well, unless you stack them too high. Then, it’s chaos. But the tasty kind.
What You’ll Need (But Feel Free to Improvise)
- 250g ricotta (full fat is dreamy, but I’ve used light in a pinch—nobody grumbled)
- 200ml double cream (single cream works, though the texture’s a bit less lush)
- 1/2 cup sugar (or honey; my grandmother always insisted on acacia honey, but I honestly just grab whatever’s in the cupboard)
- 1 tsp vanilla paste (extract is fine, but I like those tiny black flecks)
- A handful of shelled pistachios, roughly chopped (I’ve swapped in almonds once, not bad, but pistachios really sing here)
- Pinch of salt
- 12-16 thin butter biscuits, like Petit Beurre or digestive (graham crackers in a fix, or even those Italian amaretti if you’re feeling posh)
How I Actually Make Them (With a Few Shortcuts)
- Line your tray with baking paper. This makes it way easier to lift things out later—trust me, I’ve tried to scrape ice cream off a metal tray and it’s not a dignified look.
- Mix the ricotta, cream, sugar, vanilla, and salt in a medium bowl. I use a hand mixer, but a good old whisk works fine (just expect a wrist workout). Don’t worry if it looks a bit grainy at first; it smooths out as you go.
- Stir in most of the pistachios, but save a bit for sprinkling on top. This is where I usually sneak a taste. Actually, I find it works better if you chill the filling for 15-20 mins, but if you’re in a hurry, just forge ahead.
- Lay half your biscuits face down on the tray and dollop a generous spoonful of the ricotta mixture onto each. Top with another biscuit and squish down gently. Don’t worry if a bit oozes out—it’s meant to be rustic.
- Sprinkle with reserved pistachios (and maybe a dust of icing sugar if you’re feeling fancy). Cover the tray with foil or wrap.
- Freeze for at least 3 hours. Overnight is better, but honestly, who has that kind of patience? If you want them softer, just pull them out 10 mins before serving. I think they taste even better the next day—if they last that long.
Notes From My Many Attempts
- One time I swapped in mascarpone for ricotta—tasted lovely, but a bit heavy. Ricotta’s lighter, and I like that.
- If your biscuits go soggy the next day, you probably overfilled (been there, done that).
- I tried skipping the salt once, and… hmm. Not the same. Definitely add the pinch.
Variations I’ve Played With (and Not All Were Winners)
- Added a swirl of raspberry jam—delicious, but a bit messy. Maybe skip if you want tidier sandwiches.
- Subbed in hazelnuts—good, but pistachios just feel right here.
- Once tried chocolate digestive biscuits; they tasted fine, but the chocolate got all over my hands. Lesson learned.
Do You Really Need Fancy Equipment?
I use a hand mixer, but if you don’t have one, just use a whisk and some elbow grease. I mean, you could even use a fork, but your arm will feel like it’s run a marathon. For the tray, I use a cheap baking pan lined with baking paper, but honestly, I’ve set these up right on a chopping board before (just be sure to cover it so your freezer doesn’t smell like onions later).
Will They Actually Survive the Freezer?
Yes! You can keep these in an airtight container for about 3 days. Though honestly, in my house, they never last more than a day! If you make a double batch, you might get to try one the next morning—great with coffee, by the way.
How I Like to Serve Them (And the Odd Family Tradition)
We usually just eat them straight from the tray (no shame), but if I’m feeling nice, I cut them in half and serve with a little espresso. My uncle insists on dipping his in coffee, which looks odd, but actually tastes pretty good. In summer, sometimes we pop them onto a plate next to fresh berries. Or, if I’m just with the kids, we eat them on the back step, feet in the grass, arguing about who gets the biggest one.
Hard-Learned Pro Tips
- I once tried rushing the freezing step and regretted it—the filling squished out everywhere. Patience, grasshopper.
- Don’t use super thin biscuits or they’ll just turn to mush. Learned that the sticky way.
- Actually, I find it works better if you don’t over-mix the ricotta—it can get weirdly runny if you get too enthusiastic. Just combine until smooth-ish.
FAQ – Real Questions I’ve Gotten (or Thought Up)
- Can I make these gluten-free?
- Absolutely, just use your favourite gluten-free biscuits—there are some ace ones out there. Or skip the biscuits and eat the filling with a spoon! No judgment.
- Do I have to use pistachios?
- Nope. Almonds, hazelnuts, even pumpkin seeds if you’re feeling wild. But pistachios are the nutty king here, in my opinion.
- Is it possible to use other sweeteners?
- Sure! Honey, agave, or even maple syrup. I usually just use regular sugar, but once I tried brown sugar and it added this nice, caramelly vibe. Try what you’ve got handy.
- Ricotta too grainy?
- Give it a quick blitz in a food processor, or just embrace the rustic texture. Sometimes it’s charming, right?
- Any biscuit recommendations?
- I’m partial to Petit Beurre, but graham crackers are a decent substitute. You could check out this biscuit guide for inspiration. Or, pop by your local bakery and see what looks good.
If you want some inspiration for homemade ricotta, try this recipe on Serious Eats—I’ve used it a couple times when I’m feeling ambitious (rare, but it does happen). And if you’re after more pistachio dessert ideas, Saveur’s collection is a good rabbit hole to fall into. Just don’t blame me if you end up ordering pistachios in bulk.
Anyway, hope you love these little creamy, nutty sandwiches as much as my gang does. Don’t stress the details. The best bit is eating them, not fussing over them!
Ingredients
- 1 cup whole milk ricotta cheese
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shelled unsalted pistachios, chopped
- 12 soft cookies (such as sugar or pistachio cookies)
- 1 tablespoon honey
- Pinch of salt
Instructions
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1In a medium bowl, whisk together ricotta cheese, heavy cream, granulated sugar, vanilla extract, honey, and a pinch of salt until smooth and well combined.
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2Fold in the chopped pistachios, reserving a tablespoon for garnish.
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3Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until thick and creamy.
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4Transfer the ice cream to a container and freeze for at least 4 hours, or until firm.
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5To assemble, scoop about 1/4 cup of ricotta pistachio ice cream onto the flat side of a cookie, top with another cookie, and gently press to form a sandwich. Roll the edges in reserved chopped pistachios.
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6Serve immediately or wrap sandwiches individually and freeze until ready to enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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