Recipe Ice Cream Sandwich

Summer heat is here, and with it comes the craving for something cool. At Puchero, we wanted to give you ideas for making a delicious ice cream sandwich.

For this, we made a basic sablé cookie (you can use any cookie you like). For the filling, we used a whipped ganache with our white chocolate 40% and added a creamy pistachio cream center. Finally, we gave it a coating with our Madagascar 70% Sambirano to add that crunchy touch. We hope you enjoy this recipe.


  • 240g Wheat flour
  • 35g Almond flour
  • 95g Powdered sugar
  • 120g Cold butter
  • 1 Egg
  • 1 Pinch of fine salt



  1. For the crumbly texture: lightly knead the cold butter with all the dry ingredients (wheat flour, almond flour, powdered sugar, and salt).
  2. Once it has a sandy texture, incorporate the egg and knead until you get a firm and homogeneous dough.
  3. Wrap in plastic wrap and refrigerate for 3 hours.
  4. After this time, remove from the refrigerator and roll out with a rolling pin until it reaches a thickness of half a centimeter.
  5. Cut the cookies into the desired shape (round or rectangular).
  6. Place the cookies on a baking sheet lined with parchment paper.
  7. Prick the cookies to prevent them from rising.
  8. Bake for 11 minutes at 180°C.
  9. Reserve until assembly.


  1. Heat the cream in the microwave until it reaches a medium-high temperature (65°C).
  2. Infuse with the cinnamon stick, orange peel, and lemon peel. Cover with plastic wrap and let it rest for 1 hour.
  3. After the resting time, remove the cinnamon stick and citrus peels, and heat the cream in the microwave again to the same temperature (65°C).
  4. Incorporate the white chocolate, mix well until smooth, and refrigerate for 24 hours.
  5. After this time, use an electric whisk to whip the ganache until it forms stiff peaks.
  6. Put this into a piping bag and refrigerate until assembly.


  1. Take two cookies of the same shape. Use one of the cookies and fill it with the ganache, leaving a little space in the center.
  2. In this space, add the pistachio cream and close with a bit more ganache and the other cookie.
  3. Freeze for one hour.
  4. Melt the chocolate and dip half of the sandwich.
  5. Return to the freezer for 15 minutes and it’s ready!

We hope you like it!

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