Pistachio Ice Cream Bars
on May 16, 2025, Updated Apr 26, 2026
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5 ingredients are all you need for these creamy pistachio ice cream bars. They’re crunchy, sweet, nutty, and the perfect sweet treat for pistachio lovers. This is the summer treat you’ll want to keep making again and again!
These pistachio ice cream bars are one of those homemade desserts that feel a little extra special without requiring much effort at all. The filling comes together in the blender in just a few minutes, and once the bars are frozen, a quick dip in melted chocolate and chopped pistachios makes them irresistible.
If you’re looking for more easy chocolate desserts, these decadent sweet potato brownies and soft and fluffy chocolate chunk banana muffins need to be next on your list to try.
Table of Contents
What You’ll Need
Here is what you’ll need to make these pistachio ice cream bars:
- Greek Yogurt: The main ingredient for the base of these ice cream bars. Make sure to use full-fat whole-milk Greek yogurt and not low-fat Greek yogurt to ensure that the bars are creamy in texture and not icy when frozen.
- Pistachios: Lightly salted or unsalted shelled pistachios both work well here. I don’t recommend heavily salted pistachios, as they can make the bars taste overly salty.
- Optional Spinach: If you’d like the bars to have a brighter green color, blend in a few spinach leaves. It won’t affect the flavor.
- Maple Syrup: Source of sweetness for the ice cream base.
- Chocolate Chips: Melted to dip the bars into. Add in a little coconut oil to help the chocolate chips melt more easily.
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Maple Syrup: The maple syrup may be replaced with equal parts honey.
- Greek Yogurt: You can swap Greek yogurt with a dairy-free thick-style yogurt.
Step-by-Step Instructions
STEP 1: Add the Greek yogurt, pistachios, spinach (if using), and maple syrup to a high-powered blender and blend until completely smooth (Images 1 & 2). You’ll want to blend it well to ensure that all of the pistachios are fully broken down and smooth.
STEP 2: Place ice cream molds on top of a baking tray for easy transferring and pour the pistachio filling evenly into ice cream molds (Image 3). Place the molds in the freezer for 2 to 3 hours, or until the bars are completely frozen (Image 4).
STEP 3: Add the chocolate chips to a small bowl or cup along with 1 to 2 tablespoons of coconut oil. Microwave the chocolate for 30 seconds and stir it. Microwave in 10-second increments, stirring between each, until fully melted and smooth. Add a little extra coconut oil if needed to thin the chocolate.
STEP 4: For extra crunch, stir extra finely chopped pistachios into the melted chocolate and mix to combine (Image 5).
STEP 5: Dip each frozen bar into the melted chocolate and place the dipped bars onto a parchment paper-lined pan (Image 6). Sprinkle with crushed pistachios if desired.
Storage Instructions
Place the dipped bars back in the freezer for 10 minutes so that they fully harden. Once hardened, store the bars in an airtight, freezer-safe container to prevent freezer burn. I recommend placing some parchment paper between the bars (or wrapping them separately in parchment paper) to prevent sticking. You can also store the bars with these popsicle bags and a heat sealer. Let the bars sit at room temperature for a few minutes before serving.
Tips For Success
- Make sure to use full-fat, whole milk Greek yogurt and not low-fat Greek yogurt so that the bars are creamy when frozen and not icy in texture.
- Use a high-powered blender to make sure that the nuts are fully blended and smooth. I love using this nutribullet blender.
- If your pistachios are more on the brown side and the pistachio filling isn’t as green as you’d like, feel free to blend in a few leaves of spinach to help with the color. This is a fun way to add some nutrients without altering the taste!
- Make sure that the bars are completely frozen in the ice cream molds before dipping them into the chocolate mixture. If the bars are melted, the chocolate will not stick properly to the bars, so keep them in the freezer right until you’re ready to dip.
- If you prefer to use less chocolate, you can either dip the bars halfway or drizzle a little chocolate on top of the bars.
Recipe FAQs
I find that low-fat Greek yogurt freezes into an icy texture that isn’t as creamy to bite into, so for that reason, I recommend using full-fat, whole milk Greek yogurt. For a dairy-free option, opt for a thick, Greek-style dairy-free yogurt or swap it with unsweetened coconut cream.
Unsalted or lightly salted pistachios work best for controlling the flavor of the bars. I don’t recommend using salted pistachios because the bars will have a slightly saltier taste.
Other Frozen Treats You’ll Love
Watermelon Lime Sorbet
Mango Ice Cream Bars
Homemade Ice Pops
Homemade Strawberry Shortcake Ice Cream Bars
If you tried these Pistachio Ice Cream Bars, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Pistachio Ice Cream Bars
Equipment
Ingredients
- 2 cups whole milk, full-fat Greek yogurt, see notes for yogurt
- ⅔ cup lightly salted, roasted pistachios, plus more (extra finely chopped to mix into melted chocolate for dipping)
- ¼ cup spinach, optional for brighter color
- 3 tbsp pure maple syrup
- 1 cup chocolate chips
- 1-2 tbsp coconut oil
Instructions
- Add the Greek yogurt, pistachios, spinach (if using), and maple syrup to a high-powered blender and blend until completely smooth. You'll want to blend it well to ensure that all of the pistachios are fully broken down and smooth.
- Place ice cream molds on top of a baking tray for easy transferring and pour the pistachio filling evenly into ice cream molds. Place the molds in the freezer for 2 to 3 hours, or until the bars are completely frozen
- Add the chocolate chips to a small bowl or cup along with 1 to 2 tablespoons of coconut oil. Microwave the chocolate for 30 seconds and stir it. Microwave in 10-second increments, stirring between each, until fully melted and smooth. Add a little extra coconut oil if needed to thin the chocolate.
- For extra crunch, stir extra finely chopped pistachios into the melted chocolate and mix to combine.
- Dip each frozen bar into the melted chocolate and place the dipped bars onto a parchment paper-lined pan. Sprinkle with crushed pistachios if desired.
Notes
- Make sure to use full-fat, whole milk Greek yogurt and not low-fat Greek yogurt so that the bars are creamy when frozen and not icy in texture.
- Use a high-powered blender to make sure that the nuts are fully blended and smooth. I love using this nutribullet blender.
- If your pistachios are more on the brown side and the pistachio filling isn’t as green as you’d like, feel free to blend in a few leaves of spinach to help with the color.
- Make sure that the bars are completely frozen in the ice cream molds before dipping them into the chocolate mixture. If the bars are melted, the chocolate will not stick properly to the bars, so keep them in the freezer right until you’re ready to dip.
- If you prefer to use less chocolate, you can either dip the bars halfway or drizzle a little chocolate on top of the bars.
Can I use sugar free maple syrup?
Yes, that will work here😊
I’m a diabetic and try to lower my carbs. Can I exchange regular chocolate chips and maple syrup to sugar free? Also, instead of pistachios could I use almonds?
Hi Margie! Yes, you can swap regular chocolate chips and maple syrup to sugar-free versions of those! And you can use lightly salted, roasted almonds, they just won’t have that bright green color (unless you also add in the optional spinach)😊