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Pistachio Ice Cream Bar Recipe

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3.9 from 88 reviews

  • Author: Amina
  • 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

  1. 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.
  2. Whip Heavy Cream: Using an electric hand mixer, whip the heavy cream until it forms early hard peaks, ensuring a light and airy texture.
  3. 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.
  4. 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.
  5. Smooth the Surface: Use an offset spatula to smooth out the tops of the filled molds for an even finish.
  6. Freeze: Place the ice cream mold in the freezer and let it freeze for at least 6 hours until fully solidified.
  7. Melt White Chocolate: After the ice cream is frozen, melt the white chocolate in the microwave, stirring every 30 seconds to avoid burning.
  8. Add Food Coloring (Optional): Mix fat soluble green food coloring into the melted white chocolate if a green coating is desired.
  9. Prepare Coating: Pour the melted chocolate into a tall, narrow glass for easy dipping.
  10. Unmold Ice Cream Bars: Carefully release each ice cream bar from the mold by gently pushing or pulling them out.
  11. 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.
  12. Set the Coating: Allow the chocolate coating to set at room temperature for 30 to 60 seconds until it hardens.
  13. 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

Find it online: https://aminabakes.com/pistachio-ice-cream-bar-recipe/