Pistachio Ice Creams Recipe

A Magnum could never! A rich and creamy dairy free pistachio ice cream covered in smooth chocolate and crunchy pistachio pieces!

This ice cream is a pistachio lovers dream! It's rich, creamy, full of pistachio flavour and the best part is how easy it is to make!

You need just four simple ingredients to make these delicious homemade pistachio ice creams. Just pop everything into your mixing bowl, whip it together and pour into your ice cream moulds. If you don't fancy fussing with mini ice creams, this recipe will also make a 2lb loaf tin full of scoopable ice cream as well! Once the ice creams are set, dip them in yummy melted chocolate and sprinkle over the crunchy pistachio pieces.

This recipe will work with all kinds of tasty nut butters, so peanut butter is next on my list!

This recipe makes six small Magnum sized ice creams or one batch of ice cream which perfectly fills a 2lb loaf tin. They are best stored in the freezer and eaten within around one month.

This ice cream recipe is dairy free, egg free, naturally gluten free and of course completely plant based!

Fills one 2lb loaf tin or makes 6 ice creams

Ice cream ingredients;

160g vegan condensed milk

250g vegan double cream

2-3 tbs pistachio butter

Chocolate covering

200g dark, white or 'milk' chocolate

2 tbs coconut oil, vegetable oil or vegetable shortening - optional

3 tbs finely chopped pistachios - optional

You will also need; 6 hole ice cream mould or one 2lb loaf tin, 6 ice cream sticks, a mixing bowl, a spoon, electric hand mixer, microwavable bowl or mug

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Method

1. Make your ice cream. In a large mixing bowl, add the cream, condensed milk and pistachio butter and whip together using an electric hand mixer until thick and fluffy

2. Spoon the mixture evenly into your ice cream moulds and press in the ice cream sticks. Alternatively, scoop all the ice cream into a 2lb loaf tin

3. Place the ice creams in the freezer for at least four hours or overnight until set firm enough remove from the moulds

4. In a bowl or mug, melt the chocolate and oil together in the microwave by heating in short bursts and stirring in between

5. Spread a sheet of baking paper on tray and carefully remove each ice cream from the mould

6. Dip each ice cream into the melted chocolate and then place on the baking paper

7. While the chocolate is still wet, sprinkle over some chopped pistachios to decorate. The chocolate will set quickly onto the frozen ice cream

8. Now your ice creams are ready to eat!

Tips & Tricks!

• I used Nutural World 100% nuts pistachio butter ; https://amzn.to/4vF47TY

• You could use a pistachio creme like the Rhythm 108 spread but these have added sugar, so your ice cream will be sweeter

• I used Coconut Collab double cream and Nature's Charm coconut condensed milk for my ice cream

• The oil in the melted chocolate is optional, but it helps to create a runnier chocolate which covers the ice cream better

• The ice cream needs a lot of whipping, so I like to use my trusty cheap and cheerful Kenwood hand mixer; https://amzn.to/3P4x5gG

• My ice cream moulds are very old! But these are similar; https://amzn.to/4w4a8dP

• This is my 2lb loaf tin; https://amzn.to/4gEYj9p

• These are my mixing bowls - https://amzn.to/489iB6s