“A homemade, mind-blowing recipe for a perfect crunchy pistachio ice cream that will make your kids – and you, too – very happy on the hot days of summer!”
Aviya Wolf Cohen
Original Recipe Author
There’s nothing better than refreshing ice cream in the summer. It’s the perfect treat for both kids and adults.
If you’re bored of traditional ice cream flavors, this pistachio ice cream recipe would be the ideal snack to satisfy your sweet tooth. You can make it as a summer snack or as a dessert to impress your dinner guests.
Keep reading our recipe to find out how to make the tastiest yet simple, pistachio ice cream popsicles.
Why this Pistachio Ice Creams Recipe is A MUST-try:
Frequently Asked Questions:
Pistachio Ice Creams Recipe
How many ice cream pops does this recipe make?
This recipe makes about 24 mini pops and 12 regular-sized popsicles.
PREPARATION STEPS:
Ingredients
Chocolate core:
- 5 oz. white chocolate (150 g)
- 1 fl. oz. heavy cream (30 ml)
- 2 tsp. cocoa butter (10 g)
- 1 tsp. pistachio Delipaste
- Some salt
Ice cream:
- 2 cups heavy cream (500 ml)
- 1 can condensed milk
- 2 oz. pistachio Delipaste (60 g)
Coating:
- 7 oz. white chocolate (200 g)
- 4 tsp. cocoa butter (20 g)
- 1 tsp. pistachio Delipaste
- Chopped pistachios
Instructions
- First, melt all the core ingredients in a double boiler and mix them well.
- Transfer the pistachio core to a piping bag, then pipe small rectangles in a tray and place them in the freezer for at least an hour.
- For the ice cream, whip up the heavy cream until stiff peaks form.
- After that, gently fold in the condensed milk and pistachio Delipaste, making sure not to overmix.
- Next, fill half the popsicle mold with ice cream, then place the frozen core, fill the rest with ice cream, and freeze for two to four hours.
- If you have leftover ice cream, you can also freeze it as it is to enjoy later.
- After the popsicles freeze, melt all the coating ingredients in a double broiler or microwave.
- Dip the popsicles in the coating, then place them back in the refrigerator for at least 30 minutes.
Tips
- In this recipe, we used a mold for mini-pops. However, it works just as well if you have regular-sized popsicle mold. Just place two cores in the middle, and double the amount.
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