Let’s be honest: the pistachio craze is real.
We’ve got bidding wars, black-market popsicles, and delivery apps charging more than a fancy dinner. (Just asking… how much is shipping again? 😅)
Some say it’s a genius campaign.
Others call it marketing manipulation.
Me? I went straight to the kitchen.
🍦 The Mission? A Homemade Vegan Version.
I found a lovely non-vegan recipe by the talented Hasi Segal – and gave it a full-on plant-based twist.
Spoiler alert: it worked. Like, really worked.
🥄 Why Make It at Home?
- It’s way cheaper
- You know what goes inside
- You control the flavor (and sweetness!)
- It’s super fun – and addictive in the best way
🧁 What You’ll Need:
Before you start, make sure you’ve got:
✔️ Magnum-style silicone popsicle molds
✔️ Wooden sticks
✔️ A small silicone mold for the crunchy center
✔️ Roasted pistachio paste – way tastier than raw (and easy to make at home!)
✔️ Liquid sunflower lecithin (optional but awesome for texture)
✔️ Vegan white chocolate chips – you’ll use them in so many recipes!
💡 What Makes It So Special?
This treat is a triple win:
- Velvety roasted pistachio ice cream
- A crunchy center that hides like a green gem inside
- A white chocolate + pistachio shell that cracks just right
🔬 Behind the Scenes
I did three test runs.
The first two disappeared instantly – friends went wild.
But for the blog?
I had to fine-tune the measurements, perfect the technique, and make sure the final look was on point.
And the result? A total winner – looks like a million bucks, and the taste?
💚 One bite and...
Nailed it. Pistachio-style.
No further words needed. Just grab a napkin – you’re gonna want to lick your fingers 😉
Let’s just say… it was worth it.
Enjoy and let me know how it turned out 😋❣️
📌 Loved the recipe? Give it some stars! ⭐⭐⭐⭐⭐
It really helps boost the blog – and gives me the inspiration to keep creating delicious things 💛
RECIPE
Vegan Pistachio Crunch Ice Cream Bars
Crunch
- 40 gram vegan white chocolate chips
- 2 Ice cream waffle cones
- 30 gram Roasted peeled pistachio
- 3 Tablespoon Roasted pistachio butter
- pinch salt
Pistachio Ice Cream
- 2 cups Coconut milk 18% fat
- ½ cup sugar by taste
- 3 Tablespoon coco butter
- ¼ teaspoon salt
- ½ teaspoon pure vanilla extract
- 1 Tablespoon liquid sunflower lecithin
- 4 Tablespoon roasted pistachio butter homemade recipe is in the notes
Coating
- ½-⅓ cup chopped pistachio
- 150 gram vegan white chocolate chips
- 6 Tablespoon refined coconut oil
- 4-5 Tablespoon roasted pistachio butter by taste and hue
- pinch salt
Crunch
- Put the waffle cups and pistachios in a blender; Grind into coarse crumbs and transfer to a bowl.
- Melt white chocolate at 50-60% power in the microwave. Take it out after half a minute, and if the chocolate has not softened, put it back in the microwave for another half a minute until it softens. Mix well, add to a bowl, add pistachio butter and salt and mix well.
- Pour one tablespoon of the mixture into each hole in the oval silicone mold, flatten with wet fingers, and put in the refrigerator until the crunch hardens. See Image.
Pistachio Ice Cream
- Put coconut milk, sugar, salt and cocoa butter in a small saucepan and heat until the sugar and cocoa butter melt. Remove from the heat, cool for 2-3 minutes and transfer to a blender.
- Add vanilla extract, lecithin, and pistachio butter to the blender. Turn on the blender for a few seconds; Stop the blender operation and scrape the sides with a spatula; Process again until the mixture comes together.
- Transfer the mixture to a bowl, cover, and cool well in the refrigerator for several hours, preferably overnight, until the mixture thickens. Mix with a whisk. No need for an ice cream machine; the lecithin will give the ice cream a creamy texture.
- Spread three tablespoons of ice cream in each cavity of the magnum molds.
- Gently place the crunch in the center.
- Insert the sticks from the outside.
- Cover with the remaining ice cream and spread with a spatula.
- Put in the freezer until completely frozen - so you can dip in the coating safely.
Coating
- Spread baking paper on a work surface.
- Cut four pieces of baking paper in half to wrap the popsicles and set them aside.
- Put the chopped pistachios on a plate.
- Melt white chocolate, coconut oil, and salt in the microwave on high power for one minute, remove, and if necessary, return to the microwave for another half minute until the chocolate melts. Take out and mix well.
- Add pistachio butter according to your desired taste and shade and mix well.
- Transfer to a tall glass large enough to dip the popsicles in it.
- To extract the popsicles: peel off the silicone from the front side, push in the popsicle stick and take the popsicle out.
- Dip the popsicles in the flat plate with the pistachios, tighten a little, and turn and coat the other side.
- Dip the popsicles in the coating for two to three seconds until the ice cream is fully coated. If necessary, tilt the popsicle and the cup from side to side; Take out and leave a few seconds over the cup until it stops dripping.
- Place immediately on the baking paper until the coating hardens.
- Wrap each popsicle in baking paper, put it in a ziplock bag or in an airtight container, and freeze.
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