Pistachio Ice Cream Bars
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!
Servings: 8 bars
Equipment
Ingredients
- 2 cups whole milk, full-fat Greek yogurt see notes for yogurt
- ⅔ cup lightly salted, roasted pistachios
- 3 tbsp pure maple syrup
- 1 cup chocolate chips
- 1-2 tbsp coconut oil
For Optional Kataifi Coating
- ⅓ cup kataifi dough
- ½ tbsp unsalted butter
Instructions
- Add the Greek yogurt, pistachios, 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
- Once the bars are completely frozen, toast the Kataifi pastry. Melt 1/2 tablespoon of unsalted butter in a medium frying pan on medium heat and add the Kataifi pastry. Break it up and stir often to toast. Toast until the pastry is golden, remove it from the pan, and set it aside to cool.
- Add the chocolate chips to a 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 in between each time until the chocolate is fully melted and smooth. You'll want to make sure the chocolate is completely liquid and smooth, so add a little more coconut oil if needed.
- Add the toasted Kataifi to 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.
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