Recipe: Salted Citrus and Summer Berry Ice Cream Sandwiches

Just in time for your summer celebration, Michele is sharing a recipe for her irresistible ice cream sandwiches, made with crisp cookies featuring her seasonal Lemon Pistachio granola! We hope you'll give this tasty recipe a try...

Salted Citrus and Summer Berry Ice Cream Sandwiches

Yield: 10 ice cream sandwiches


For the cookies:

  • 4 oz. salted butter (1 stick) at room temperature
  • ½ c. tahini
  • 1 c. granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 t. vanilla extract
  • 1 ½ T lemon juice, freshly squeezed
  • 1 T lemon zest
  • 1 c. all-purpose flour
  • ½ t. baking soda
  • ½ t. baking powder
  • 1 t. sea salt
  • ¼ c. Michele’s Lemon Pistachio Granola
  • ¼ c. pistachios, roasted & salted, shelled

For the sandwiches:

  • 1 qt. strawberry ice cream (we made our own a day ahead of time! Recipe here)
  • fresh blueberries for garnish



  1. In a stand mixer, with the paddle attachment, cream butter, tahini and sugar at medium speed until light and fluffy, about 5 minutes. Add egg, egg yolk and vanilla and continue mixing at medium speed for another 5 minutes, adding lemon juice and zest for the final minute.
  2. Sift flour, baking soda, baking powder and salt into a large bowl and mix with a fork. Grind granola and pistachios in a food processor until fine and stir gently into flour mixture.
  3. Add flour mixture to butter mixture at low speed until just combined.
  4. Cover and refrigerate dough for 1 hour.
  5. When it’s about time to bake, preheat oven to 350 and line baking sheet with parchment paper.
  6. Drop dough by the heaping tablespoonful onto the baking sheet at least 2 inches apart and bake for 12-15 minutes, or until edges are golden brown.
  7. When cookies are cool, place a scoop or 2 of ice cream onto flat bottom of 1 cookie. Add a 2nd cookie on top, pressing down slightly.
  8. Garnish with fresh blueberries and enjoy!
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