If you love the creamy richness of pistachios combined with the cool, refreshing delight of ice cream, then you are in for a treat with this Pistachio Ice Cream Bar Recipe. This recipe captures everything wonderful about pistachios in a smooth, luscious ice cream bar that’s perfectly coated in a crisp white chocolate shell. It’s the ideal dessert to impress your guests or simply satisfy your own craving for something sweet and nutty. With its elegant green hue and irresistible texture, this Pistachio Ice Cream Bar Recipe is bound to become a favorite in your dessert lineup.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each one plays a vital role in creating the perfect texture and flavor. The heavy cream ensures a luxuriously smooth mouthfeel, the sweetened condensed milk brings natural sweetness and creaminess, while the pistachio paste delivers that unmistakable nutty essence. Finally, the white chocolate shell adds sweetness and an irresistible crunch.
- 150 g Heavy Cream: This provides the creamy base and light texture essential for a soft ice cream bar.
- 110 g Sweetened Condensed Milk: Adds sweetness and helps create a smooth, dense ice cream without needing an ice cream machine.
- 50 g Pistachio Paste (100% unsweetened): The star flavor, giving the ice cream its rich pistachio taste and beautiful green color.
- 250 g White Chocolate: Used for coating, this adds a sweet, crisp contrast to the creamy pistachio center.
- Fat Soluble Green Food Coloring (optional): Enhances the white chocolate coating with a vibrant, eye-catching pistachio green.
How to Make Pistachio Ice Cream Bar Recipe
Step 1: Combine Pistachio Paste and Sweetened Condensed Milk
Start by mixing the pistachio paste with the sweetened condensed milk until they’re just combined. This blend creates an intensely flavored base that perfectly balances sweetness with the distinct nuttiness of pistachios.
Step 2: Whip the Heavy Cream
Use an electric hand mixer to whip the heavy cream until it forms early hard peaks. This light, fluffy texture is essential for the ice cream bars to feel silky and indulgent rather than dense.
Step 3: Fold Whipped Cream into Pistachio Mixture
Carefully fold the whipped cream into the pistachio and condensed milk mixture using a rubber spatula. Gently folding preserves the airiness, ensuring the final ice cream is light and creamy.
Step 4: Fill the Ice Cream Mold
Spoon the mixture into 4 cavities of your ice cream mold. Tap the mold gently on the counter to release any air bubbles, then press a stick into each cavity for easy handling later.
Step 5: Smooth the Tops
Use an offset spatula to smooth out the tops of the ice cream bars, giving them a professional clean finish before freezing.
Step 6: Freeze the Ice Cream Bars
Place the mold in the freezer for at least 6 hours, or until the bars are completely firm to the touch. This step is crucial to set the ice cream fully for coating.
Step 7: Melt the White Chocolate
Once frozen, gently melt the white chocolate in the microwave, stirring every 30 seconds to avoid burning. If you want a striking green coating, mix in a bit of fat soluble green food coloring at this stage.
Step 8: Dip the Ice Cream Bars
Unmold the ice cream bars gently, holding each by the stick, and immediately dip them into the melted white chocolate. Lightly shake off the excess coating for a thin, crisp shell that sets quickly at room temperature.
Step 9: Decorate and Finish
Quickly decorate your ice cream bars with some additional melted white chocolate drizzles and sprinkle chopped pistachios on top for extra texture and flair—this is the fun part where you can really personalize your Pistachio Ice Cream Bar Recipe.
How to Serve Pistachio Ice Cream Bar Recipe
Garnishes
Fresh chopped pistachios or a drizzle of white chocolate make excellent garnishes that add a bit of crunch and a beautifully nutty aroma. These little touches elevate the dessert’s presentation and taste, making every bite a delight.
Side Dishes
For a well-rounded dessert experience, serve these ice cream bars alongside some fresh berries or a tangy fruit coulis. The fruit’s acidity beautifully balances the richness and enhances the pistachio flavor.
Creative Ways to Present
Try placing the bars on colorful dessert plates with edible flowers or crushed pistachio dust for a stunning visual effect. Alternatively, plate several smaller bars with a scoop of sorbet for a luscious variety of textures and temperatures.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, keep them well-covered in the freezer to prevent them from absorbing any fridge odors. Ideally, store them in an airtight container or wrapped securely in plastic wrap to maintain their fresh texture and flavor.
Freezing
This recipe is designed for freezing, so you can easily prepare your Pistachio Ice Cream Bars in advance. Just be sure they’re fully frozen before unmolding and dipping in chocolate for the best coating adhesion and crispness.
Reheating
Since these are ice cream bars, reheating is not recommended. Instead, allow them to soften briefly at room temperature for about 2-3 minutes before serving if you’d like a creamier texture.
FAQs
Can I use a store-bought pistachio paste?
Absolutely! Just make sure to choose one that is 100% unsweetened pistachio paste to keep the flavor authentic and avoid extra sweetness messing with the balance.
Is it possible to make this recipe dairy-free?
You can substitute the heavy cream with coconut cream and look for a dairy-free sweetened condensed milk alternative, though the texture might be slightly different.
What if I don’t have an ice cream mold?
No problem! You can use small silicone molds or even mini loaf pans lined with parchment paper and insert popsicle sticks once the mixture is partially frozen.
How long does the white chocolate coating stay crisp?
The coating sets quickly and stays crisp for a few hours at room temperature, but after that, it may soften slightly due to humidity. It’s best enjoyed soon after coating.
Can I add flavors other than pistachio?
You certainly can experiment by adding flavors like rosewater or cardamom to the pistachio mixture for an aromatic twist, but the iconic Pistachio Ice Cream Bar Recipe flavor is something special on its own!
Final Thoughts
This Pistachio Ice Cream Bar Recipe is a wonderful way to bring a touch of elegance and homemade charm to your dessert table. It’s simple enough to make with basic ingredients yet produces an impressive and decadent treat. Whether you’re treating yourself or sharing with friends, these ice cream bars are sure to become a cherished favorite. Give it a try, and experience the joy of homemade pistachio ice cream at its best!
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Pistachio Ice Cream Bar Recipe
- Total Time: 6 hours 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy Pistachio Ice Cream Bar recipe combines rich pistachio paste and sweetened condensed milk folded into whipped heavy cream, then frozen and coated with a smooth white chocolate shell. Perfect for a refreshing homemade treat with a delightful crunch from the chocolate exterior and a luscious pistachio flavor inside.
Ingredients
Ice Cream Base
- 150 g Heavy Cream
- 110 g Sweetened Condensed Milk
- 50 g Pistachio Paste (100% unsweetened)
Coating
- 250 g White Chocolate (e.g., Callebaut White Chocolate callets)
- Fat soluble green food coloring (optional)
Garnish
- Chopped pistachios (for decoration)
Instructions
- Combine Pistachio Paste and Sweetened Condensed Milk: Mix the pistachio paste with the sweetened condensed milk just until combined to create a smooth, flavorful base.
- Whip Heavy Cream: Using an electric hand mixer, whip the heavy cream until it forms early hard peaks, ensuring a light and airy texture.
- Fold Mixtures: Gently fold the whipped cream into the pistachio and condensed milk mixture using a rubber spatula to maintain the airiness of the whipped cream.
- Fill Ice Cream Mold: Spoon the mixture into four cavities of an ice cream mold. Tap the mold gently against the countertop to release air bubbles, and insert one stick into each cavity.
- Smooth the Surface: Use an offset spatula to smooth out the tops of the filled molds for an even finish.
- Freeze: Place the ice cream mold in the freezer and let it freeze for at least 6 hours until fully solidified.
- Melt White Chocolate: After the ice cream is frozen, melt the white chocolate in the microwave, stirring every 30 seconds to avoid burning.
- Add Food Coloring (Optional): Mix fat soluble green food coloring into the melted white chocolate if a green coating is desired.
- Prepare Coating: Pour the melted chocolate into a tall, narrow glass for easy dipping.
- Unmold Ice Cream Bars: Carefully release each ice cream bar from the mold by gently pushing or pulling them out.
- Dip in Chocolate: Hold the stick and immediately dip each ice cream bar into the melted white chocolate, shaking gently to let excess chocolate drip off, preventing a thick coating.
- Set the Coating: Allow the chocolate coating to set at room temperature for 30 to 60 seconds until it hardens.
- Decorate: Finally, decorate the bars with additional melted white chocolate drizzles and chopped pistachios for extra texture and visual appeal.
Notes
- Use 100% unsweetened pistachio paste for the best natural flavor.
- Ensure the ice cream is fully frozen before dipping to prevent melting.
- Fat soluble food coloring is recommended as it mixes well with chocolate without seizing.
- Chill your molds slightly before filling to reduce stickiness when unmolding.
- Store the finished bars in the freezer and consume within one week for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
