We’ve turned the foodie trend of the year into an easy, no-churn ice cream lolly recipe. Creamy pistachio ice cream is dipped in bittersweet dark chocolate, then sprinkled with chopped nuts to serve. Don’t worry if you don’t have lolly moulds, we have a tip below for making the ice cream without.
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Yields:
8 serving(s)
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Ingredients
FOR THE ICE CREAM
125g
condensed milk
250ml
double cream
1Tbsp.
vanilla bean paste
100g
pistachio cream
FOR THE COATING
225g
dark chocolate
1tsp.
coconut oil
25g
pistachio kernels, roughly chopped
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 3/4 into a small jug, pint glass or other narrow vessel. Leave the rest in the bowl.
Step 4Remove lollies from moulds and dip, one at a time, into the melted chocolate to coat 2/3 of the lolly. Allow excess chocolate to drip back into the jug. Place on the lined sheet to set a little, then drizzle over the reserved chocolate and sprinkle over the nuts. Serve immediately or return to the freezer.
TO STORE Once the chocolate has set, pack the lollies into a freezerproof container, separated with layers of baking parchment. Freeze for up to 1 month.
Make sure you use pistachio cream, rather than pistachio butter, as it’s thicker and sweeter.
If you don’t have lolly moulds, you could freeze the pistachio ice cream mixture in a freezerproof container. Drizzle over the chocolate mixture and sprinkle over the nuts to serve.
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.
