Pistachio Nut Cookie Dough Ice Cream Sandwiches

by NadaMoo Kitchen


  1. 1.5 lbs of your favorite vegan cookie dough
  2. 1 pint NadaMoo Pistachio Nut ice cream
  3. sprinkles (optional)


  1. Press parchment paper into an 8×8 square pan.
  2. Press half the cookie dough firmly into the bottom of the pan forming a thick base.
  3. Scoop ice cream on top, press down with the bottom of the spoon to remove any air pockets. Completely cover cookie dough with ice cream and freeze for 3-4 hours or until ice cream has hardened.
  4. Press remaining cookie dough on top. Freeze again for an hour.
  5. Lift parchment paper and cookie dough layers out of the pan. Trim edges with a sharp knife.
  6. Cut into 2×2 inch squares. Top with sprinkles and serve immediately or re-freeze until ready to serve!