Pistachio Ice Cream Bar
This Pistachio Ice Cream Bar is a creamy, no-churn frozen dessert made with real pistachios—no ice cream machine required. Smooth, nutty, and perfectly balanced, these homemade bars are ideal for summer treats, make-ahead desserts, and elegant entertaining.
Ingredients
- Pistachio Ice Cream Base
- 1½ cups heavy cream cold
- 1 can 14 oz sweetened condensed milk
- ¾ –1 cup unsalted pistachios finely ground or blended
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- Pinch of salt
- Optional Chocolate Coating
- 8 oz white or dark chocolate chopped
- 1 tablespoon coconut oil
- Chopped pistachios for garnish
Instructions
- Line ice cream bar molds or a loaf pan with parchment paper. Insert sticks if using molds.
- In a large bowl, whip heavy cream until stiff peaks form.
- In a separate bowl, stir together condensed milk, ground pistachios, vanilla, almond extract (if using), and salt.
- Gently fold the pistachio mixture into the whipped cream until smooth and fluffy.
- Spoon mixture into molds or pan and smooth the top.
- Freeze for at least 6 hours, or until fully firm.
- Optional Chocolate Coating
- Melt chocolate with coconut oil until smooth.
- Unmold frozen bars and quickly dip into melted chocolate.
- Sprinkle with chopped pistachios if desired.
- Return to freezer for 10 minutes to set.
Notes
- Don’t overmix after folding—this keeps the texture light and creamy.
- Grinding pistachios finely gives a smoother bar; leaving them slightly coarse adds texture.
- Let bars sit at room temperature 2–3 minutes before eating for best creaminess.