Milk tart pistachio ice-cream sandwiches | creamy, crunchy & dreamy

Milk tart pistachio ice-cream sandwiches | creamy, crunchy & dreamy

There is nothing better than a classic South African milk tart. The combination of the creamy, light texture with subtle cinnamon flavours and a delicious shortbread base takes it straight to the top of our must-have desserts! This twist on our most-loved afternoon and post-dinner treat not only celebrates the humble milk tart, but takes it to the next level.

You’ll need:
ICE-CREAM:
  • 750ml whipping cream
  • 3 tsp vanilla extract
  • 2 cinnamon quills
  • ½ tsp ground cinnamon
  • 300g condensed milk, chilled overnight
  • 100g pistachio nuts, chopped
SANDWICHES:
  • 2 cups flour
  • 1 egg
  • ½ cup sugar
  • 2 tsp baking powder
  • 125g butter
  • pinch of salt
  • Cinnamon to serve
Get Started:
ICE-CREAM:
  • Place 250ml cream, vanilla extract, cinnamon sticks and ground cinnamon in a saucepan. Bring the cream up to the boil and reduce the temperature down by half.
  • Remove from the heat and set aside to infuse for at least 15 minutes.
  • Strain the mixture and discard the solids. 
  • NB – Refrigerate until completely chilled.
  • In the bowl of an electric mixer, whisk together the chilled cinnamon cream, the remaining cream and condensed milk until combined and soft peaks form.
  • Transfer the ice-cream to a freezer safe container and place in the freezer for 2 hours
  • Remove from the freezer and mash up the slightly solidified cream with a fork to prevent ice crystals from forming.
  • Mix in the pistachio nuts.
  • Place back into the freezer overnight.
SANDWICHES:
  • Pre-heat the oven to 180°C.
  • Cream butter and sugar together and add the egg, beat to combine.
  • Add all other ingredients and combine with your hands until you have a stiff dough.
  • Roll the dough out to about 7mm thick
  • Cut the dough into the desired shapes using a floured cookie cutter.
  • Trasnfer to a greased cookie sheet and bake for 15 – 20 minutes until golden.
TO ASSEMBLE:
  • Remove the ice-cream from the freezer and leave to stand for a few minutes to soften.
  • Line up your cookies
  • Using the same cookie cutter as before, press into the ice-cream to form a shape and transfer to the top of a cookie. Simply press the ice-cream out onto the top of the cookie. Cut and shape if necessary with a paring knife.
  • Press a second cookie on top.
  • Repeat until you have used up the ice-cream.

To serve, dust with cinnamon and sprinkle with pistachio nuts.

Do you have a delicious twist on a South African classic? Let us know!

Please follow and like us:
error