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Pistachio Ice-cream Sandwich...

NUYU20038_20201002_0497-min (1)

Makes about 20-24 sandwiches


  • 700mls NuYu Pistachio Milk
  • 1 large avocado (150g)
  • 120g unsalted pistachios, shells removed
  • 200g fresh dates
  • Pandan colour (optional)
  • Maple syrup to taste (optional)

Pistachio Saffron Cookies

  • 30ml NuYu Pistachio Milk
  • Pinch of saffron threads
  • 60g butter
  • 60g caster sugar
  • 150g plain flour
  • 2g baking powder
  • 60g semolina
  • Pinch of ground cardamom
  • 40g crushed pistachio nuts


  1. Combine all ingredients in a blender and puree until smooth. Taste and add maple syrup if you prefer this sweeter (If you would like a brighter green colour, add a few drops of pandan colour found in Asian grocery stores)
  2. Pour into a freezer dish and freeze or into an ice-cream maker and churn

** Enjoy on its own or make into cookie sandwiches

Pistachio Saffron Cookies

  1. Heat the pistachio milk with saffron and allow to steep
  2. Cream the butter and fold in the remaining ingredients
  3. Roll out cookie dough and cut with cookie cutters about 6-7cm in diameter
  4. Bake on a lined tray for about 10-12 minutes until golden. Place on a rack and allow to cool

To assemble the sandwiches

  1. Roll a ball of ice-cream in extra chopped pistachio nits and sandwich together between 2 cookies.

** saffron cookies can be replaced with choc chip cookies, and substitute chopped pistachio for choc chips