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Pistachio Ice Cream Bar Recipe

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4.1 from 36 reviews

This Pistachio Ice Cream Bar recipe offers a creamy, homemade frozen treat infused with rich pistachio flavor and coated in a smooth white chocolate shell. Perfectly balanced between nutty and sweet, it’s a delightful dessert that requires no ice cream maker, making it accessible and easy to prepare at home. The ice cream bars are coated with optionally tinted white chocolate for a stunning presentation and finished with chopped pistachios for added texture.

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)
  • Chopped pistachios for decoration

Instructions

  1. Combine Pistachio Paste and Condensed Milk: Mix the pistachio paste with the sweetened condensed milk until just combined to create a smooth nutty base.
  2. Whip Heavy Cream: Using an electric hand mixer, whip the heavy cream until it forms early hard peaks, which adds volume and creaminess to the ice cream.
  3. Fold Mixtures Together: Gently fold the whipped cream into the pistachio and condensed milk mixture with a rubber spatula, preserving the airiness of the whipped cream for a light texture.
  4. Fill Ice Cream Molds: Spoon the mixture into 4 cavities of your ice cream mold. Tap the mold gently on the counter to release air bubbles, then insert an ice cream stick into each cavity.
  5. Smooth the Surface: Use an offset spatula to smooth the tops evenly, ensuring a neat finish on each bar.
  6. Freeze: Place the mold in the freezer for at least 6 hours until the ice cream bars are fully frozen and firm.
  7. Melt White Chocolate: After freezing, melt the white chocolate in the microwave in 30-second intervals, stirring in between to prevent burning.
  8. Add Food Coloring (Optional): Stir in fat-soluble green food coloring to the melted chocolate if a green tinted coating is desired.
  9. Dip Ice Cream Bars: Pour the melted chocolate into a tall, narrow glass. Unmold the frozen ice cream bars gently from the molds and immediately dip them into the melted chocolate.
  10. Shake Off Excess Coating: Gently shake the dipped bars to allow the chocolate coating to spread evenly without becoming too thick.
  11. Set the Coating: Let the chocolate coating set at room temperature for 30 to 60 seconds; it will harden quickly.
  12. Decorate: Drizzle with additional melted white chocolate and sprinkle chopped pistachios over the bars for an attractive finish.
  13. Storage: Store the finished ice cream bars in the freezer until ready to serve to maintain their texture and freshness.

Notes

  • Use fat-soluble food coloring to avoid chocolate seizing when adding color.
  • Folding whipped cream gently is key to keep the ice cream light and airy.
  • Ensure the ice cream is fully frozen before coating to prevent melting during dipping.
  • Use a tall, narrow glass for easy and clean dipping.
  • Store bars in an airtight container or wrap them individually to prevent freezer burn.

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