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Pistachio Ice Cream Sandwiches Recipe

I scream, you scream, we ALL scream for pistachio ice cream!
Especially when Germinal Organic lemon and ginger cookies are involved.

This mouthwatering recipe will satisfy the cookie monster and ice cream lover in you. In a nut shell, making these mini Germinal pistachio ice cream sandwiches is a breeze.
There’s so much flavor, and so little work.

The hint of lemon and ginger with smooth and velvety pistachio ice cream are the sweetest combination any night of the week.


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Serving: 10 ice cream sandwiches 

  • Prep time: 15 minutes
  • Cook time: 4 hours 

2 cups heavy cream  
1 (14 oz) can of Organic sweetened condensed milk
1 cup salted pistachio’s
1/2 teaspoon vanilla extract 
1 box of Germinal Organic Ginger & Lemon Cookies 

Suggestion: Not too nuts about pistachio? Make a vanilla or chocolate chip mini sandwich instead. You can also try using delicious Germinal Organic Chocolate Chip Cookies.

Tips: You can make these sandwiches ahead of time and store in the freezer.

(Recipe Development by Suzan Najjar (


Step 1:
In a stand-up mixer, mix heavy whip cream on slow and gradually increase speed until firm stiff peaks, about 5-7 minutes. 

Step 2:
In a food processor, grind 3/4 cup of pistachio. 

Step 3:
In a small saucepan on medium low heat, add pistachios and condensed milk.
Heat until slightly bubbly, about 2 minutes.
Turn off heat and whisk in vanilla extract.
Place in a bowl and submerge in an ice bath until cool.

Step 4:
Strain cooled pistachio milk and fold in with the whipped cream

Step 5:
Pour into a 2-quart container and cover. Freeze for 6 hours or until firm. Store in freezer. 

Step 6:
Place one scoop of pistachio ice cream on Germinal Organic Ginger and Lemon Cookie and top off with another cookie, pressing down gently.
Roll with chopped pistachio and serve cold. 

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