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Pistachio Ice Cream Bar Recipe

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4.2 from 55 reviews

  • Author: Ava
  • Total Time: 6 hours 30 minutes
  • Yield: 4 servings

Description

This Pistachio Ice Cream Bar recipe combines creamy homemade pistachio-flavored ice cream with a crisp white chocolate coating. The ice cream is made with rich heavy cream, sweetened condensed milk, and pure pistachio paste for an intense nutty flavor. After freezing, the bars are dipped in melted white chocolate optionally colored with green food coloring, sprinkled with chopped pistachios, and frozen again to set the perfect creamy and crunchy treat.

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 gently until just combined to preserve the nutty flavor evenly throughout the mixture.
  2. Whip Heavy Cream: Using an electric hand mixer, whip the heavy cream until early hard peaks form. This incorporates air to give the ice cream a light and creamy texture.
  3. Fold Cream into Pistachio Mixture: Carefully fold the whipped cream into the pistachio-condensed milk mixture with a rubber spatula to maintain the airiness without deflating the cream.
  4. Fill Ice Cream Mold: Spoon the ice cream mixture into 4 cavities of your ice cream mold. Tap the mold gently on the counter to release air bubbles, then insert one stick into each cavity.
  5. Smooth the Surface: Use an offset spatula to smooth the tops evenly for a neat finish.
  6. Freeze: Place the ice cream mold in the freezer and let it freeze solid for at least 6 hours.
  7. Melt White Chocolate: After the ice cream is fully frozen, melt the white chocolate in the microwave, stirring every 30 seconds until smooth.
  8. Add Food Coloring (Optional): If desired, mix fat-soluble green food coloring into the melted chocolate for a vibrant coating.
  9. Prepare for Dipping: Pour the melted chocolate into a tall, narrow glass for easy dipping. Carefully unmold each ice cream bar by gently releasing it from the mold.
  10. Dip Ice Cream Bars: Holding the stick, immediately dip each bar into the melted chocolate, then gently shake off the excess so the coating forms a thin, even layer.
  11. Let Coating Set: Allow the chocolate coating to set at room temperature for 30-60 seconds until firm to the touch.
  12. Decorate: Drizzle with additional melted white chocolate and sprinkle with chopped pistachios for a decorative and flavorful finish.
  13. Store: Place the finished ice cream bars back in the freezer until ready to serve.

Notes

  • Use 100% unsweetened pistachio paste for the best authentic flavor.
  • Be gentle when folding the whipped cream to keep your ice cream light and airy.
  • Fat-soluble food coloring is recommended as it mixes better with chocolate than water-based colors.
  • Store ice cream bars in an airtight container or wrap individually to prevent freezer burn.
  • If you don’t have an ice cream mold, small disposable cups or silicone molds can also be used.
  • Allow the chocolate to set fully at room temperature for the best crisp coating.
  • Prep Time: 30 minutes
  • Cook Time: 6 hours (freezing time)
  • Category: Dessert
  • Method: Freezing
  • Cuisine: American

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