Photograph by Johnny Miller Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Honeyed Pistachio Ice Cream Sandwich

Desserts from Issue 3 – Spring / Summer 2013 – Rough Cut

Postcard-perfect Mediterranean settings, a tall, dark, and handsome leading man,and raging hormones a plenty are the markers of our summer threesome films. Since adding a third body to your beachfront (or darkroom) carousing can make things understandably well, sticky, we drenched these pistachio-rolled ice-cream sandwiches in plenty of honey.

serves 4

Cookie Dough
  • 1 stick unsalted butter, at room temperature, plus more for pan
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp anise seeds, crushed
  • ½ cup sugar
  • 1 large egg
  • ¼ tsp vanilla

For Assembly
  • 1 pint vanilla frozen yogurt or ice cream
  • honey
  • ½ cup raw pistachios, chopped

  • 1

    Preheat oven to 350°F. Butter a 9 x 13 baking pan. In a small bowl, whisk together flour, baking powder, salt and anise seeds.

  • 2

    In another bowl, beat butter and sugar until light and fluffy. Beat in egg and vanilla until well combined. Reduce speed to low and beat in flour mixture until just combined.

  • 3

    Using an offset spatula, spread dough into a thin, even layer. Bake, rotating pan halfway through cooking until cookie is still pale but set and edges are golden brown, about 20 minutes. Cool completely.

  • 4

    Using a round pastry cutter, cut out eight 2¾ to 3-inch cookies. Sandwich a scoop of vanilla ice cream and a drizzle of honey between cookies then roll edge in chopped pistachios. Freeze at least 30 minutes or until ready to serve. Just before serving, drizzle the sides of each sandwich with honey if desired.