Looking for a deliciously easy summer treat that requires minimal effort but delivers maximum satisfaction? This Pistachio Magnum recipe is just what you need! With only four ingredients—double cream, condensed milk, pistachio cream, and chocolate—these no-churn ice cream bars are a luscious blend of creaminess and nutty pistachio goodness. Imagine biting into velvety ice cream enveloped in a crisp chocolate shell with a hint of chopped pistachios. Best of all, no special equipment or fancy ice cream machine is needed, making this dessert both easy and fun for anyone to make. Whether you’re hosting a summer party or just want to indulge on a hot afternoon, these pistachio magnums will become a favorite!
Pistachio Magnum Ice Cream Bars
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Rate this RecipeEquipment
- Mixing Bowl
- Whisk
- 8 Ice Cream Molds
- 8 Popsicle Sticks
- Microwave Or Double Boiler For melting the chocolate
- Heatproof Bowl For holding the melted chocolate
Ingredients
- 400 milliliter double cream Approximately 1 ¾ cups for USA measurements
- 100 gram condensed milk Approximately 3.5 oz
- 150 gram pistachio cream Approximately 5.3 oz
- 250-300 gram chocolate Use good quality chocolate for smoother coating
Step-by-Step Instructions
- To begin, gather all your ingredients: 400 ml of double cream, 100 g of condensed milk, and 150 g of pistachio cream. In a large mixing bowl, whisk together the double cream, condensed milk, and pistachio cream. The goal here is to whisk until the mixture is slightly whipped and has a soft, smooth texture. You don’t want it to become too stiff; the ideal consistency is light and fluffy but still soft. If you’re looking for a more fail-proof way, start by whisking the double cream alone until it reaches soft peaks, and then add the condensed milk and pistachio cream, giving it a final quick whisk to incorporate everything evenly.
- Once your pistachio cream mixture is ready, it’s time to shape your magnums. Spoon the creamy mixture into ice cream bar molds, filling each mold until it is almost full. Be sure to tap the molds lightly on the counter to release any air bubbles trapped inside. Once filled, insert the popsicle sticks and place the molds into the freezer. Let the ice cream freeze for at least three hours, or until they are fully set and firm to the touch. This waiting time is crucial for the perfect ice cream bar consistency!
- While your ice cream bars are freezing, prepare the chocolate coating. In a heatproof bowl, melt 250-300 g of chocolate. You can do this using the microwave in 15-second increments, stirring in between until the chocolate is completely smooth and melted. Alternatively, use the double boiler method by placing the bowl of chocolate over a pot of simmering water, stirring until it’s silky smooth. Once melted, let the chocolate cool slightly. You want it to be warm enough to coat smoothly, but not too hot, as this may cause the ice cream to melt when dipped.
- Once your ice cream bars are completely frozen, carefully remove them from the molds. Hold each bar by its stick and dip it into the melted chocolate, ensuring the entire surface is coated evenly. Allow the excess chocolate to drip off before placing the dipped magnum onto a parchment-lined tray. If desired, sprinkle chopped pistachios onto the chocolate before it sets, adding an extra crunch and nutty flair. Once all the bars are coated, return them to the freezer to let the chocolate shell harden for another 15-20 minutes.
- After the chocolate has hardened and the bars are solid once more, your pistachio magnums are ready to enjoy! Store any extras in an airtight container in the freezer, so they’re always ready whenever you need a refreshing treat. These ice cream bars are the perfect way to beat the heat and impress friends and family.
Notes
To achieve a smoother chocolate coating, add a teaspoon of coconut oil while melting the chocolate. It helps create a thinner, more even layer.
Modifications for Dietary Restrictions
You can experiment with other nut butters like almond or hazelnut cream for a different flavor. The chocolate coating can also be varied by using white or dark chocolate depending on your preference. If you like extra texture, try adding crushed nuts or dried fruits to the chocolate coating.
Common Food Intolerances and Their Substitutions
| Ingredient | Potential Intolerance | Substitution |
|---|---|---|
| Nuts (Pistachio Cream) | Nut Allergy | Use sunflower seed butter or omit for a different flavor |
| Dairy (Double Cream, Condensed Milk) | Lactose Intolerance | Use lactose-free cream and condensed coconut milk |
Conclusion and Final Thoughts
Making your own Pistachio Magnum Ice Cream Bars is not only rewarding but also surprisingly easy. With just four main ingredients, you get a creamy, nutty, and absolutely indulgent dessert that tastes like a luxurious treat straight from an ice cream parlor. Perfect for summer afternoons, dinner parties, or just a personal indulgence, these bars are bound to be a hit. Feel free to experiment by adjusting the sweetness or pistachio levels according to your preference—making it uniquely yours. Give this recipe a try, and savor every creamy bite!
FAQ’s
How long can I store the Pistachio Magnum Ice Cream Bars in the freezer?
You can store these Pistachio Magnum bars in the freezer for up to two months. Make sure they are kept in an airtight container to prevent ice crystals from forming and to maintain the best flavor and texture.
Can I use other nuts instead of pistachio cream?
Yes, you can substitute pistachio cream with other nut butters, such as almond or hazelnut cream, for a different flavor. Just keep in mind that the taste will change accordingly. Hazelnut cream, for instance, will give it a Nutella-like flavor.
Why is my chocolate coating not smooth when dipping the ice cream bars?
If your chocolate is too thick or clumpy, it may be due to overheating or not tempering the chocolate properly. Make sure to melt the chocolate slowly and let it cool slightly before dipping to avoid a thick coating. You can also add a teaspoon of coconut oil to thin out the chocolate and create a smoother coating.
Can I make this recipe without ice cream molds?
Absolutely! If you don’t have ice cream molds, you can pour the mixture into a freezer-safe container and freeze it as a tub of pistachio ice cream. Once frozen, simply scoop it out like regular ice cream—still delicious and creamy!
What is pistachio cream, and where can I find it?
Pistachio cream is a sweetened spread made primarily from ground pistachios. It has a creamy texture similar to nut butter and adds a distinct pistachio flavor to desserts. You can find it in specialty grocery stores, Italian food stores, or online. If you cannot find pistachio cream, you can blend shelled pistachios with a bit of sugar and oil to make your own version at home.