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Pistachio Ice Cream Bars

Creamy pistachio ice cream with a thin shell of vegan white chocolate.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Chill a can of full-fat coconut milk overnight, then measure cream and liquid separately. Soak shelled pistachios in boiling water for 1 hour; drain. Contains pistachios.

Pistachio Ice Cream Bars

About 5 bars · freeze overnight

Ingredients

½ cup solid coconut cream and ½ cup liquid from the chilled can100 g pistachios; ¼ cup maple syrup; 1 tsp vanilla; pinch of salt; optional pinch of matchaShell: 1 cup vegan white chocolate chips; 1–2 tbsp coconut oil; pinch of matchaOptional: chopped pistachios and edible rose petals

Step by step

Blend the drained pistachios with coconut cream, coconut liquid, syrup, vanilla and salt until smooth.
Pour into ice-pop moulds, insert sticks and freeze overnight.
Melt chocolate and stir in oil and matcha. Unmould fully frozen bars, dip, and decorate immediately. Return to the freezer.

Original recipe and image: @veggieworldrecipes.

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