PISTACHIO ICE CREAM COOKIE SANDWICHES

Recipe by Flora and Vino

No-churn pistachio ice cream made with coconut milk, cashews, and plenty of pistachios! Served between two Hu Grain-Free Cookies with crushed pistachios as a naturally sweet dairy-free dessert.

INGREDIENTS

ICE CREAM

• 1 1/2 cups raw cashews, soaked for at least one hour in hot water


• 1 13.5 oz can full-fat coconut milk, chilled overnight


• ⅔ cup pure maple syrup


• 1 cup raw pistachios, chopped + more for serving


• 1 bag  Hu Grain-Free Cookies



INSTRUCTIONS

1. Drain and rinse soaked cashews and add to a blender with the entire contents of one can of coconut milk, maple syrup, and pistachios. 
2. Blend until very smooth and creamy, then pour contents into a freezer safe pan or container.
3. Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn until the ice cream is completely firm. 
4. Allow to soften for 30 minutes prior to serving for the best results.
5. Serve by itself or smashed between Hu Grain-Free Cookies.
6. To make ice cream sandwiches, pack slightly softened ice cream into a 1/4" scoop, then spoon out and smash between two cookies.
7. Roll the perimeter of the sandwich around on parchment paper to smooth out the edges, then wrap in parchment paper and allow the sandwich to firm up for 30 minutes.
8. Roll in optional crushed pistachios and serve immediately.
9. Store leftover cookie sandwiches in the freezer for up to 2 weeks. 

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