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These No-Churn Rose-Pistachio Ice Cream Sandwiches Need Just 8 Ingredients

Person holding no-churn rose-pistachio ice cream sandwiches
Prep Time
20 min
Yields
10-12 ice cream sandwiches

There are times for ice cream made with a custard base that’s cooked over the stove and churned in an ice cream maker, but there are also times for a simple no-churn ice cream that comes together with few ingredients and tools. In this recipe, a simple no-churn rose ice cream studded with raspberries and pistachios is sandwiched between two cookies of your choice. I like using less-sweet and simpler cookies like speculoos cookies or sugar cookies to sandwich the ice cream.

Related: 20 Easy Baking Recipes for Kids (All Less Than 10 Ingredients!)

Recipe reprinted with permission from Blooms and Baking by Amy Ho, Page Street Publishing Co. 2020. Photo credit: Amy Ho

Love Amy’s beautiful baking creations? Try your hand at her Nanaimo bar popsicles or sweet honeycomb cake.

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ingredients

9
oz (266 ml) sweetened condensed milk
1
tsp pure vanilla extract
½
tsp culinary-grade rose water
¼
tsp salt
2
cups (480 ml) heavy cream
1 ½
cups (160 g) fresh raspberries, divided
½
cup (60 g) roasted pistachios, coarsely chopped
20-24
cookies of choice
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directions

Notes

Rest Time: 5 hours.

Step 1

Line a 9″ x 13″ (23 x 33 cm) baking pan with parchment paper, leaving some parchment paper hanging over both sides. Set the baking pan aside.

Step 2

In a large bowl, combine the condensed milk, vanilla, rose water, and salt. Set the milk mixture aside.

Step 3

In the bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream on high speed for 2 to 3 minutes, until medium-stiff peaks form.

Step 4

Fold about 1 cup (60 g) of the whipped cream into the condensed milk mixture to lighten the milk mixture. Then fold in the remaining whipped cream.

Step 5

In a small bowl, mash ¾ cup (80 g) of the raspberries with a fork. Fold the mashed raspberries and their juices, the remaining ¾ cup (80 g) of raspberries and the pistachios into the ice cream mixture.

Step 6

6. Transfer the ice cream mixture into the prepared baking pan and cover the pan tightly with plastic wrap. Freeze the ice cream for about 5 hours (or preferably overnight) until it is firm.

Step 7

Lift the ice cream from the baking pan and use a large knife or cookie cutter to cut out 10 to 12 portions roughly the same size as the cookies you are using.

Step 8

To assemble the ice cream cookies, top a cookie with the ice cream, then place another cookie on top. Serve immediately.

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