Go Back
+ servings
מתכון לקראנץ' פיסטוק טבעוני

Vegan Pistachio Crunch Popsicle

Roasted pistachio ice cream coated in white chocolate and pistachios, with a green diamond hidden inside: a crunch consisting of chopped pistachios, roasted pistachio butter, and a few other goodies, easy to prepare and delicious to devour.
Servings 8

Ingredients
 
 

Crunch

Pistachio Ice Cream

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

Instructions
 

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.

Notes

Homemade Pistachio Butter:
400 grams (14.28 ounces) peeled pistachio
1/4 tsp salt
Method
Preheat the oven to 190 degrees Celsius (374 F)
Spread the pistachios in one layer on a baking tray.
Roast for about 10 minutes, until the desired degree of roasting is reached. Make sure it doesn't burn. Mix the pistachios after about five minutes.
Remove from the oven, wait a minute and put in a blender, add the salt
Run the blender for two minutes, and scrape the sides with a spatula. Process again until a smooth mash is obtained.
Transfer to a jar and store in the refrigerator.
Inspired by Hassi Segal Recipe
 
Tried this recipe?Let us know how it was!