Pistachio Ice cream bar

4.91 from 21 votes

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

Waiting time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings:

Calories: 353kcal

Author: Katalin Nagy

Equipment

Ingredients

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

Metric - US Customary

Instructions

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

Nutrition