Pistachio Ice Cream With Almond Biscotti and Whipped Cream

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READY IN: 2hrs 30mins
Recipe by chef ashish damle

Great recipe with a lot of FAT, but it's a good way to treat family and friends. Can be prepared 3 to 4 days ahead of time and can be used almost for any occasion including the late night snack that we all crave in the warm summer days.

Ingredients Nutrition


  1. Boil 2 cups of water add it to the bowl of pistachios and allow to blanch; drain the pistachios and rub them between a kitchen towel to peel off the skin.
  2. In a food processor blend together pistachios, milk eggs and sugar to form a thick paste.
  3. Cook over a double boiler whisking continuously till the custard thicken.
  4. Strain through a fine mesh.
  5. Fold in half the whipped cream a little at a time to make the custard nice and airy.
  6. Freeze.
  7. For the biscotti beat together the sugar and butter till fluffy (in a machine or with hand blender with whisk attachment).
  8. Add one egg at a time to make a smooth mixture.
  9. Sift the flour and add slowly to the egg and sugar mixture.
  10. Make a smooth dough.
  11. At this point, make the dough into small balls (24) and roll out into cigar shapes 1/4 of a inch thick.
  12. Place onto a baking sheet and press with your hand and flatten; sprinkle with almond slivers.
  13. Bake at 350°F for 20 minutes and remove from the oven. Allow to cool completely. Reduce oven temp to 275°F and bake again for 10 minutes till the cookie hardens. Allow to cool and store in a cool dry place in a air-tight container.
  14. Serve in a wine glass with 100 ml ice cream, 2 almond biscotti and a dollop of whipped cream on top.

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