Bickford's Australia

Pistachio Ice-Cream / Ice cream Sandwiches


Makes about 20-24 sandwiches

Gf / vegan

700ml Bickford’s pistachio milk

1 large avocado (150g)

120g unsalted pistachios, shells removed

200g fresh dates

Pandan colour (optional)

maple syrup to taste (optional)

Pistachio saffron cookies

30 ml Bickford’s Pistachio nut milk

Pinch of saffron threads

60g butter

60g caster sugar

150g plain flour

2g baking powder

60g semolina

Pinch of ground cardamom

40g crushed pistachio nuts


1. Combine all ingredients in a blender and puree until smooth.
2. Taste and add maple syrup if you prefer this sweeter.
3. If you would like a brighter green colour add a few drops of pandan colour found in Asian grocery stores.
4. Pour into a freezer dish and freeze or into an icecream maker and churn. enjoy as it is or as an icecream sandwich

Pistachio saffron cookies
1. Heat the Bickford’s pistachio milk with saffron and allow to steep.
2. Cream the butter, fold in the remaining ingredients.
3. Roll out cookie dough and cut with cookie cutters about 6-7cm diameter.
4. Bake on a lined tray for about 10-12 minutes until golden. Place on a rack and allow to cool

To assemble the sandwiches
1. Roll a ball of icecream in extra chopped pistachio nits and sandwich together between 2 cookies.
2. The icecream may need a few minutes to defrost before scooping.
3. This is a middle eastern inspired dessert.
4. If you prefer, use your favourite choc chip cookie recipe and substitute chopped pistachio for the chocolate.