• 7 Ratings

Give store-bought ice cream sandwiches the day off and make your own ice cream sandwich dessert with pistachio shortbread cookies and blackberry-lemon ice cream. This is one of the most refreshing ice cream sandwich recipes we've ever tasted!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Line a 9x5x3-inch loaf pan with foil, leaving about 1 inch foil extending over edges of pan. In a chilled medium bowl combine softened ice cream, softened sorbet, blackberries, and lemon peel. Quickly swirl ingredients together, breaking up berries slightly. Spread in the prepared loaf pan; smooth top to make an even layer. Cover and freeze for 4 to 6 hours or until firm.

Instructions Checklist
  • For shortbread, preheat oven to 325°F. In a large bowl combine flour, brown sugar, and the 1/2 cup ground pistachio nuts. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling together. Shape into a ball and knead until smooth. On an ungreased cookie sheet pat or roll dough into a 9-inch square. Using a fluted pastry wheel or knife, cut dough into 36 squares (1 1/2 inches each), but do not separate. Bake for 20 to 25 minutes or just until bottom starts to turn brown. Cool for 5 minutes. While shortbread is still warm, use the pastry wheel or pizza cutter to recut each square, and trim edges. Transfer squares to a wire rack; let cool.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To assemble ice cream sandwiches, remove ice cream mixture from the freezer. Let stand at room temperature for 5 minutes. Using the foil, lift ice cream mixture from pan. Using a long knife and working quickly, cut into eighteen 1 1/2-inch squares. Using a small metal spatula, place an ice cream square on the bottom side of half the cookies. Top each with another cookie, top sides up. If desired, roll ice cream sides in chopped pistachio nuts; pressing lightly so nuts adhere. Wrap each ice cream sandwich in plastic wrap and return to freezer. Freeze for at least 2 hours or until firm.

Make-Ahead Tip:

Ice cream sandwiches can be made ahead and stored in a covered container in the freezer for up to 1 month.

Nutrition Facts

209 calories; total fat 13g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 31mg; sodium 99mg; potassium 87mg; carbohydrates 22g; fiber 1g; sugar 10g; protein 3g; trans fatty acidg; vitamin a 389IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 28mcg; vitamin b12mcg; calcium 30mg; iron 1mg.


7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0