Mini Pretzel Pistachio Ice Cream Sandwiches
A Bite-Sized Twist of Sweet and Salty Delight!
These Mini Pretzel Pistachio Ice Cream Sandwiches combine the buttery crunch of pretzels with a heavenly scoop of our Persian Pistatchio Ice Cream. Drizzled with rich dark chocolate – it doesn’t get much better than this!
Featured flavor: Persian Pistachio
Ingredients
Preparation: 15 min | Serves: 6-8
- 1 cup dark chocolate chips
- 1 tbsp coconut oil
- 1 bag mini pretzels
- 1 pint of Gallivant Persian Pistachio Mawa Ice Cream
- Sprinkles, Coconut, or any other topping of choice
Directions
- Pour a cup of dark chocolate chips into a bowl. Add in a tablespoon of coconut oil. Microwave for a minute and half, stopping to stir every 30 seconds.
- Spread wax paper on a sheet pan. Place mini pretzels about an inch apart on the paper.
- Set the Gallivant Persian Pistachio Mawa Ice Cream on the counter to thaw. Once malleable, scoop a ball of ice cream onto each pretzel. Take another pretzel and push it onto the top of each scoop of ice cream.
- Push a fork into one side of the ice cream sandwich. Dip the bottom half of the sandwich into the chocolate and coconut oil mixture. Place back on the baking sheet.
- Top immediately with coconut flakes, sprinkles, sea salt or any other topping.