Pistachio Rose Vanilla Bean Ice Cream Sandwiches

It’s a combo I can’t get off my brain: Rose and Pistachio. Laverne and Shirley. Peanut Butter and Jelly. Fall and Pumpkin. Butter and everything, feel? When I wanted to make a cool treat to have at the ready in the fridge while the warmer air starts to float in, I thought Pistachio Rose Vanilla Bean Ice Cream Sandwiches were far and above the winner. While a few batches of them are in my fridge at the moment, I don’t expect they’ll last much longer. Because, they are buttery and creamy all at once and they should be your go-to before bed snack.

The nights are shifting into energetic fractions of what used to be. Here in Oregon, sunset is usually right around 10 p.m. in the summer. While I like the longer days for shooting, I’m not shutting my brain off with enough time to fall asleep at my usual hour. My mind swirls with things that I need to do, things I want to do, things I shouldn’t forget. While the longer days have their draw backs (in the form of restless nights) they have their positives too. This weekend, after a long and very fun working weekend in Portland and Seattle, I came home at 8 p.m. on Sunday night to the golden hour casting a glow on our little house in a way that made me ache for something I already have. I stayed in the driveway for a few minutes longer and took in a big breath of cool night air while I watched the wild cotton float and dance above my lawn. It was one of those moments that brings appreciation even in the midst of crazy.

I look for those moments now. In a quick text to my husband or the luxury of picking up a toothbrush with him in the few minutes we have together before the next commitment. I see them in the quiet conversations with friends that I won’t be working with any longer as I move to the next chapter in my life. I feel them in the cleared e-mail inbox and the filled calendar that is a reflection of hard work and dedication. And proof. Proof that dreams really do come true. All it takes is a few moments in the car watching light flicker off the floating cotton to know that no matter how fleeting it is, today is a good day. No matter what lies ahead or fell behind. Today, right now, in this very moment holds magic bigger than we ever hoped.

But, if you can’t see those moments; If the golden hour light is fixed behind a large dark cloud, at least you know you can manufacture happiness in these Pistachio Rose Vanilla Bean Ice Cream Sandwiches, and you can tuck them in your freezer for a few months at a time so you know when days come, as they always come, that are less than you hoped, end them with a ice-cream sammie and those worries will melt away, if only for a moment. If only for a few seconds in a car. If only for today.

Pistachio Rose Vanilla Bean Ice Cream Sandwiches

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Make up a batch of these Pistachio Rose Vanilla Bean Ice Cream Sandwiches for your freezer to prep for the upcoming months of HOT! You will love this everyday treat.

• Author: Karlee Flores
• Prep Time: 6 hours 30 minutes
• Cook Time: 10 minutes
• Total Time: 6 hours 40 minutes
• Yield: 10 servings 1x

Ingredients

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|| Vanilla Bean Cookie ||

1/2 cup flavorless oil

1/3 cup white chocolate chips

3/4 cup white sugar

2 teaspoons vanilla bean paste

2 large eggs

1 cup flour

1/4 teaspoon salt

|| Filling ||

8 ounces mascarpone cheese

1/2 cup sweetened condensed milk

1 cup heavy cream

1/3 cup pistachios, chopped finely

1 1/2 teaspoons food-grade rose water (or vanilla if preferred)

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Instructions

Preheat oven to 350 degrees. Over-grease and line a 9×13 baking sheet with parchment paper.

|| Vanilla Bean Cookie || Gently melt oil and white chocolate together on the stove or in the microwave. Whisk in the sugar, vanilla bean paste, and the eggs until combined. Add the flour and salt, and mix until smooth. Pour cookie mixture onto the greased baking sheet, spread evenly, and bake in the oven for 10-12 minutes or until set. 

Remove cookie from the oven and let cool for 10 minutes before transferring from the pan. Score and remove the crispy edges. Cut the cookie in half and gently remove from the pan.

|| No Churn Vanilla Ice Cream || Whisk mascarpone and sweetened condensed milk together until light and fluffy. Add the heavy cream, pistachios, and rosewater and continue to whip until soft peeks appear. 

Place one side of the cookie onto a half baking sheet. Smooth the no churn ice cream on top of the cookie from edge to edge and place the other half of the cookie on top. Cover with plastic wrap and freeze for at least 6 hours or overnight.

Remove from the freezer and let sit at room temperature for 5 minutes before cutting and cleaning up the edges. Cut into ten sandwiches and serve or return to freezer wrapped up tightly for up to 2 months. 

Keywords: ice cream, ice cream sandwiches, rosewater, pistachio

Updated recipe 7/29/20