Avocado Matcha Ice Cream Sandwiches

Step 1

In a blender or food processor, combine the avocado pulp, matcha powder, condensed milk, vanilla extract, and salt. Blend until smooth and creamy.

Step 2

In a chilled bowl, whip the heavy cream until stiff peaks form using a stand mixer incorporating the sugar. Gently fold the whipped cream into the avocado mixture until fully combined. Transfer the mixture to a freezer-safe container, spread it evenly, and freeze for at least 4 hours or until firm.

Step 3

Once the ice cream is frozen, remove it from the freezer and let it soften slightly, about 5 minutes. Using a round cookie cutter or a knife, cut the ice cream into discs that match the size of your shortbread cookies. Sandwich a scoop or disc of ice cream between two shortbread cookies. Press gently to secure. Repeat with the remaining cookies and ice cream. Place the sandwiches on a tray lined with parchment paper and return them to the freezer to firm up for at least 30 minutes.

Step 4

Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until fully melted and smooth. Let the chocolate cool slightly but remain pourable.

Step 5

Remove the ice cream sandwiches from the freezer. Dip each sandwich in the melted chocolate and sprinkle with pistachios. Serve immediately or store in an airtight container in the freezer.