PISTACHIO ICE CREAM SANDWICHES
PREP AND FREEZE TIME 2 HOURS 10 MINS | SERVES 12
200g pistachio nuts, shelled
5ml green food colouring
1 portion vanilla ice cream (for recipe see step 1, Blueberry yogurt ice cream)
24 wafer biscuits
Place pistachio nuts in a food processor and process at high speed into a fine powder. Sift to ensure that there are no shell pieces.
Mix powdered nuts and food colouring with vanilla ice cream. Freeze mixture in an ice cream machine. (If you do not have an ice cream machine, then follow the method as mentioned in step 3, Blueberry yogurt ice cream).
To serve, spoon balls of ice cream and place in between two wafer biscuits.
Extra: If you wish to make your own wafer biscuits, here’s how: Place 50g cake flour, 50g icing sugar, 50g melted butter and 2 egg whites in a mixing bowl and whisk into a smooth mixture. Place in the fridge for 10 minutes. Smear paper-thin circles of this mixture on baking paper sprayed with non-stick food spray. Bake at 180°C for 5 minutes or until golden brown.