Raspberry and Pistachio Ice Cream Icebox Cake

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

¼ cup raw pistachios

1½ cups chilled heavy cream

½ tsp. vanilla extract

Pinch of kosher salt

1 tsp. powdered sugar

⅔ cup raspberry jam or preserves

36 Biscoff cookies

½ pint pistachio ice cream, softened at room temperature until pliable

Directions at epicurious.com

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