Pistachio Ice Cream Bars
Pistachio Ice Cream Bars
Ingredients
For the Ice Cream Base
- 1/2 cup raw cashews, soaked in hot water for 30 minutes or cold water for 4 hours, then drained
- 1 1/2 cups shelled pistachios, plus extra for garnish if desired
- 1 1/2 cups full-fat coconut cream, chilled, thick cream scooped from the top of a can
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
For the Pistachio Coating
- 1 1/2 cups white chocolate, chopped, melted
- 1/2 cup pistachio butter
- 1/4 cup pistachios, finely chopped
Instructions
- 1
If using raw cashews, ensure they are properly soaked and drained as specified in the ingredients list. This step is crucial for a smooth ice cream base.
- 2
Combine the soaked and drained cashews, shelled pistachios, chilled coconut cream, maple syrup, and vanilla extract in a high-speed blender. Blend until the mixture is completely smooth and creamy, with no visible pistachio or cashew pieces. Scrape down the sides of the blender as needed to ensure everything is incorporated. The mixture should be a vibrant green liquid.
⏱️ 5 min
- 3
Carefully pour the blended pistachio mixture into your ice cream bar molds. If you don't have molds, you can use small paper cups. Insert a wooden ice cream stick into the center of each mold.
⏱️ 5 min
- 4
Place the filled molds in the freezer and freeze until the bars are completely solid. This will take at least 4 hours, or preferably overnight, to ensure they hold their shape when dipped.
⏱️ 240 min
- 5
Once the ice cream bars are frozen solid, prepare the pistachio coating. In a medium-sized bowl or a tall, narrow container (like a mason jar for easier dipping), combine the melted white chocolate, pistachio butter, and finely chopped pistachios. Mix thoroughly until the coating is smooth and well combined, with the chopped pistachios evenly distributed.
⏱️ 5 min
- 6
Working quickly, remove the frozen ice cream bars from their molds. It may help to run the outside of the mold under warm water for a few seconds if they are difficult to release.
⏱️ 2 min
- 7
Dip each frozen ice cream bar into the prepared pistachio coating, ensuring it is fully covered. The coating will set very quickly on the cold bar. Allow any excess coating to drip off before placing the coated bar on a parchment-lined baking sheet.
⏱️ 3 min
- 8
Return the coated ice cream bars to the freezer for an additional 10-15 minutes to allow the coating to fully harden. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Pistachio Ice Cream Bars
Ingredients
For the Ice Cream Base
- 1/2 cup raw cashews, soaked in hot water for 30 minutes or cold water for 4 hours, then drained
- 1 1/2 cups shelled pistachios, plus extra for garnish if desired
- 1 1/2 cups full-fat coconut cream, chilled, thick cream scooped from the top of a can
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
For the Pistachio Coating
- 1 1/2 cups white chocolate, chopped, melted
- 1/2 cup pistachio butter
- 1/4 cup pistachios, finely chopped
Instructions
- 1
If using raw cashews, ensure they are properly soaked and drained as specified in the ingredients list. This step is crucial for a smooth ice cream base.
- 2
Combine the soaked and drained cashews, shelled pistachios, chilled coconut cream, maple syrup, and vanilla extract in a high-speed blender. Blend until the mixture is completely smooth and creamy, with no visible pistachio or cashew pieces. Scrape down the sides of the blender as needed to ensure everything is incorporated. The mixture should be a vibrant green liquid.
⏱️ 5 min - 3
Carefully pour the blended pistachio mixture into your ice cream bar molds. If you don't have molds, you can use small paper cups. Insert a wooden ice cream stick into the center of each mold.
⏱️ 5 min - 4
Place the filled molds in the freezer and freeze until the bars are completely solid. This will take at least 4 hours, or preferably overnight, to ensure they hold their shape when dipped.
⏱️ 240 min - 5
Once the ice cream bars are frozen solid, prepare the pistachio coating. In a medium-sized bowl or a tall, narrow container (like a mason jar for easier dipping), combine the melted white chocolate, pistachio butter, and finely chopped pistachios. Mix thoroughly until the coating is smooth and well combined, with the chopped pistachios evenly distributed.
⏱️ 5 min - 6
Working quickly, remove the frozen ice cream bars from their molds. It may help to run the outside of the mold under warm water for a few seconds if they are difficult to release.
⏱️ 2 min - 7
Dip each frozen ice cream bar into the prepared pistachio coating, ensuring it is fully covered. The coating will set very quickly on the cold bar. Allow any excess coating to drip off before placing the coated bar on a parchment-lined baking sheet.
⏱️ 3 min - 8
Return the coated ice cream bars to the freezer for an additional 10-15 minutes to allow the coating to fully harden. Serve immediately or store in an airtight container in the freezer for up to 2 weeks.
⏱️ 15 min