Saffron & Pistachio Ice Cream Sandwiches
PREP TIME: 40 MIN | COOK TIME: 8 HR | YIELD: 6-9 SANDWICHES
Scrumptious Moment - Persian New Year
My parents are from Iran, which means I got to grow up with a culture that was passionate in language, romantic in music, and incredibly rich in food and dessert. One of my favorite desserts is Bastani Sonnati - a Persian ice cream made from milk, egg yolk, sugar, rosewater, vanilla, saffron and pistachios. My mom would always make it for us when relatives were visiting and taught us a little hack to speed up the process - using vanilla ice cream as the base before adding in all the fixings. For this Persian New Year, or Nowruz, I am making that same ice cream but taking it up a notch with Pistachio and White Chocolate Cookies.
SAFFRON AND PISTACHIO ICE CREAM SANDWICHES
Imagine the perfect blend of tradition and indulgence—rich, floral bastani sonnati sandwiched between soft, nutty pistachio and white chocolate chip cookies. The saffron and rosewater ice cream melts into the sweet crunch of the cookies, creating a harmony of textures and flavors. Every bite is a balance of creamy, chewy, and crisp, with hints of vanilla, cardamom, and roasted pistachios coming together in a truly unforgettable treat.
WHAT IS PERSIAN NEW YEAR?
March 20 means one thing in my house—Nowruz! Persian New Year isn’t just a holiday; it’s a fresh start, a time to celebrate, and an excuse to eat all the best food.
We start with Chaharshanbe Suri, where we jump over little fires (or just candles if we’re keeping it low-key) to shake off bad vibes from the past year. Then we set up the Haft-Seen table, with seven symbolic things representing health, happiness, and new beginnings—plus a goldfish if we remember to get one.
For 13 days, it’s about seeing family, eating tons of sabzi polo (herb rice) and sweets, and just enjoying the start of spring. It all wraps up with Sizdah Bedar, a day spent outside, where we have a picnic and toss sprouted greens into water for good luck.
SAFFRON, ROSEWATER & PISTACHIO: STAPLES OF PERSIAN CULTURE
Saffron, pistachios, and rosewater are Persian essentials, each with its own charm. Saffron, known as "red gold," adds a rich color and floral flavor to everything from rice to desserts. Pistachios are a symbol of hospitality and wealth, found in both sweet and savory dishes. And rosewater infuses a delicate, floral note into sweets and drinks, making everything feel extra special.
Together, they embody the essence of luxury, warmth, and celebration, making Persian food and dessert unforgettable.
HOW TO MAKE THIS DESSERT
Step 1: Prepare the Ice Cream Base
Line a deep dish, such as a cake pan, bread pan, brownie pan, or even ice cream pints, with parchment paper. This will make scooping the ice cream easier later. Set aside.
Using a mortar and pestle, grind the saffron strands into a fine powder. Transfer to a small bowl and mix with 2 tablespoons of warm water. Let it steep for a few minutes to release its color and aroma.
Step 2: Whip the Cream and Flavor the Ice Cream
In a large mixing bowl, pour in the heavy cream. Using an electric hand mixer or a whisk, whip the cream until medium peaks form. The consistency should be light and fluffy but not overly stiff.
Gently fold in the rosewater, saffron water, and a pinch of salt. Be careful not to deflate the whipped cream too much.
Step 3: Combine with Sweetened Condensed Milk
Pour the sweetened condensed milk into the whipped cream mixture. Using a spatula, gently fold it in until fully incorporated. The texture should be smooth, airy, and evenly mixed.
Step 4: Freeze the Ice Cream
Transfer the ice cream mixture into the lined pan or ice cream pints. Spread evenly.
Cover and freeze for at least 8 hours or overnight until firm.
Step 5: Prepare the Pistachio & White Chocolate Cookies
Step 6: Mix the Wet Ingredients
Line a cookie tray with parchment paper and set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and well combined. This can be done with a hand mixer or by hand using a sturdy whisk.
Add the egg and vanilla extract, then mix until the batter becomes light in color and slightly fluffy.
Step 7: Prepare the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder. This ensures even distribution of the leavening agents.
Step 8: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, mixing until the dough comes together. Avoid over-mixing, as this can make the cookies dense.
Gently fold in the chopped white chocolate and chopped pistachios, ensuring they are evenly distributed throughout the dough.
Step 9: Shape and Bake the Cookies
Refrigerate the dough until ready to bake, allowing the flavors to meld.
Preheat the oven to 350°F (175°C).
Using a 2-inch cookie scoop, portion out dough balls onto the lined cookie tray, leaving space between each. You should be able to fit about six cookies per batch.
Bake for 11-13 minutes or until the cookies have a crinkled texture and a golden-brown color.
Remove from the oven and allow them to cool on the tray for a few minutes before transferring to a wire rack.
Step 10: Assemble the Ice Cream Sandwiches
Once the cookies have fully cooled and the ice cream is firm, scoop generous portions of the saffron rose ice cream onto the flat side of one cookie.
Place another cookie on top and gently press to create a sandwich.
Serve immediately or freeze for later enjoyment.
SAFFRON & PISTACHIO ICE CREAM SANDWICHES
A modern take on the classic Persian ice cream sandwich with familiar flavors of saffron, pistachio, and rosewater!
Ingredients
Instructions
- Line with parchment paper either a cake, bread or brownie pan (something with some depth to scoop the ice cream easily), or an ice cream pint and set aside.
- grind the saffron using a mortar and pestle and pour into a couple tbsp of water and mix well
- Whip the heavy cream in a mixing bowl with an electric hand mixer or whisk until medium peaks form (should be light and fluffy, but not completely stuck to the bowl). Fold in the rosewater, saffron water, and pinch of salt.
- Pour the sweetened condensed milk and fold in gently until everything is combined and smooth in texture.
- Pour the ice cream mixture in the lined pan(s) of choice and freeze for minimum of 8 hours.
- Scoop, sandwich between the cookies, and enjoy!
- Line a cookie tray with parchment paper and set aside.
- In a large bowl, combine the butter and sugars until well incorporated. Add the egg and the vanilla extract until smooth and light in color.
- In a separate bowl, combine the flour, baking soda, and baking powder. Slowly fold in the dry ingredients until the dough comes together and there are no more streaks of flour.
- Fold in the chopped white chocolate and chopped pistachios and refrigerate until ready to assemble the sandwiches.
- Scoop cookies into a ball using a 2-inch cookie scoop and onto the cookie tray (most likely will fit about six cookies) and bake for 11-13 minutes, or until crinkled and golden brown.
- Allow to cool before scooping the ice cream and assembling the cookie sandwich. Enjoy!