Pistachio Magnum Ice Cream Bars
Creamy pistachio ice cream bars dipped in chocolate
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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.