Pistachio Ice cream bar
This Homemade Pistachio Ice cream bar recipe is almost as creamy as the pistachio gelato I had last time I was in Italy, a must try ice cream for pistachio lovers!
Prep Time30 minutes mins
Waiting time6 hours hrs
Total Time6 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 353kcal
- 150 g Heavy Cream
- 110 g Sweetened Condensed milk
- 50 g Pistachio paste 100% unsweetened
- 250 g White chocolate eg. Callebaut White Chocolate (callets)
- Fat soluble green food coloring for the coating optional
Mix pistachio paste with sweetened condensed milk just until combined
Whip heavy cream with the help of an electric hand mixer until early hard peaks
Carefully, with the help of a rubber spatula, fold whipped cream into the condensed milk & pistachio mixture
With the help of a spoon fill 4 cavities of your ice cream mold. Gently tap the mold onto the kitchen counter a few times so air bubbles will come to the surface then press one stick into each Smooth the top with an offset spatula
Place the ice cream mold into the freezer for 6 hours After ice cream is properly frozen melt chocolate in the microwave stirring every 30 sec
Optionally mix in fat soluble green food coloring
Pour melted chocolate into a tall and skinny glass. Unmold ice cream by gently releasing it from the ice cream mold While holding the stick, immediately dip ice cream into melted chocolate then very gently shake the ice cream a bit so that coating will run through it without setting too thick
The chocolate coating should set on it fairly quickly, in literally 30-60 seconds on room temp.
Decorate with melted white chocolate and chopped pistachio
Store in freezer
Calories: 353kcal | Carbohydrates: 29g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 89mg | Potassium: 421mg | Fiber: 4g | Sugar: 21g | Vitamin A: 723IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 2mg