The pistachio flavour here comes from shop-bought pistachio paste or cream, a luxurious green-hued cousin of peanut butter. We've dipped our easy ice creams in melted white chocolate, which gives them a lovely crunch.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Cal/Serv:
437
Ingredients
FOR THE ICE CREAM
125g
condensed milk
250ml
double cream
1Tbsp.
vanilla bean paste
100g
pistachio paste/cream
FOR THE COATING
200g
white chocolate
1Tbsp.
coconut oil
2Tbsp.
pistachio kernels
YOU WILL ALSO NEED
8
x 80-100ml silicone lolly moulds
Directions
Step 1For the ice cream, in a large bowl using a handheld electric whisk, beat the condensed milk, cream, vanilla and a pinch of salt until the mixture holds firm peaks. Add the pistachio paste/cream and fold through.
Step 2Spoon the ice cream mixture into the lolly moulds, pressing it down to avoid air pockets. Insert lolly sticks as directed and freeze for at least 8hr, ideally overnight, until solid.
Step 3For the coating, line a baking sheet with baking parchment. Melt chocolate and oil in a heatproof bowl set over a pan of barely simmering water. Remove bowl from heat and set aside to cool to room temperature. Pour into a small jug, pint glass or other narrow vessel.
Step 4Remove lollies from moulds and dip, one at a time, into the melted chocolate to half-coat the lolly. Allow excess chocolate to drip back into the jug then quickly sprinkle with the chopped nuts. Place on the lined sheet to set. Serve immediately or return to the freezer.
TO STORE Once the chocolate has set, pack the lollies into a freezer-proof container, separated with layers of baking parchment. Freeze for up to 1 month.
GH TIP Make sure you used pistachio paste or cream, rather than pistachio butter, as they are thicker and sweeter.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
