Why You’ll Love This Recipe

Creamy, nutty, and chocolatey — the perfect flavor trio.
Easy to make and customizable with your favorite toppings.
No ice cream maker required (can be made with store-bought ice cream).
Great for make-ahead desserts and entertaining.
A homemade twist on classic ice cream bars with gourmet flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pistachio ice cream (homemade or store-bought, softened slightly)
Dark or milk chocolate (chopped or chocolate chips)
Coconut oil (for melting the chocolate coating)
Chopped pistachios (for garnish or coating)
Popsicle molds or silicone bar molds
Popsicle sticks

(Optional for homemade pistachio ice cream)

Heavy cream
Whole milk
Egg yolks
Sugar
Pistachio paste or finely ground pistachios
Vanilla extract

Directions

Prepare the ice cream:
- If using homemade ice cream, whisk egg yolks and sugar in a bowl until pale. Heat milk and cream in a saucepan, then temper with the yolk mixture. Stir in pistachio paste and vanilla. Chill completely, churn, and freeze until soft-set.
- If using store-bought ice cream, let it soften slightly at room temperature until spreadable.
Form the bars:
- Spoon the softened pistachio ice cream into popsicle or silicone bar molds.
- Insert sticks and smooth the tops.
- Freeze for at least 4–6 hours, or until completely firm.
Prepare the chocolate coating:
- Melt chocolate and coconut oil together in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.
- Allow to cool slightly but remain pourable.
Coat the bars:
- Remove frozen bars from the molds and dip them into the melted chocolate, or drizzle the chocolate over the bars on a lined tray.
- Quickly sprinkle with chopped pistachios before the chocolate hardens.
- Place bars on a parchment-lined tray and freeze again for at least 30 minutes before serving.

Servings and timing

Makes 6–8 ice cream bars.
Prep time: 20 minutes.
Freeze time: 4–6 hours.
Total time: about 6½ hours.

Variations

White chocolate coating: Swap dark chocolate for white chocolate for a sweeter, elegant finish.
Vegan version: Use dairy-free pistachio ice cream and vegan chocolate.
Extra nutty: Add crushed pistachios or almonds to the ice cream before freezing.
Salted pistachio caramel: Drizzle salted caramel over the bars before dipping in chocolate.
Mini bars: Use small molds for bite-sized pistachio pops.
Matcha twist: Mix a little matcha powder into the ice cream for a green tea–pistachio flavor combo.

Storage/Reheating

Store in an airtight container or wrapped individually in parchment paper.
Keep frozen for up to 2 months.
Do not thaw or reheat — serve directly from the freezer for best texture.

FAQs

Can I use store-bought pistachio ice cream?

Yes! It’s a quick and easy shortcut — just soften it slightly before molding.

What kind of chocolate works best for coating?

High-quality dark, semisweet, or milk chocolate melts smoothly and sets quickly. Add coconut oil for shine and flexibility.

How do I prevent the chocolate from cracking off?

Make sure the bars are completely frozen before dipping, and let the chocolate cool slightly before coating.

Can I make them nut-free?

You can substitute pistachio ice cream with any nut-free flavor like vanilla or chocolate.

How do I make pistachio paste?

Blend shelled pistachios with a little sugar and oil until smooth — it’s perfect for homemade ice cream.

Can I add mix-ins to the ice cream?

Yes! Swirl in chocolate chips, caramel, or crushed cookies before freezing.

How do I get the chocolate shell smooth?

Dip each bar fully and let excess chocolate drip off before setting it on parchment.

Can I double-dip for a thicker shell?

Yes — freeze the first layer for 5 minutes, then dip again for an extra-crunchy coating.

Do I need special molds?

Not necessarily — any silicone mold or disposable cup with a popsicle stick works well.

Can I make these bars dairy-free?

Yes, use dairy-free pistachio ice cream and vegan chocolate coating for a plant-based version.

Conclusion

Pistachio Ice Cream Bars are a decadent yet refreshing dessert that combines the creamy richness of pistachio ice cream with the satisfying snap of chocolate. Easy to make and customizable, they’re a gourmet frozen treat that brings luxury to every bite. Perfect for summer gatherings, celebrations, or whenever you need a cool indulgence.

Pistachio Ice Cream Bar

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pistachio Ice Cream Bars are creamy, nutty frozen desserts featuring rich pistachio ice cream coated in smooth chocolate and sprinkled with chopped pistachios. Perfectly balanced between crunchy and creamy, these elegant treats are ideal for summer or any occasion that calls for something sweet and cool.

Author: Laura
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 6 hours 30 minutes
Yield: 6–8 bars
Category: Dessert
Method: Frozen
Cuisine: American
Diet: Vegetarian

Ingredients

2 cups pistachio ice cream (homemade or store-bought, softened slightly)
8 oz dark or milk chocolate (chopped or chocolate chips)
2 tablespoons coconut oil
1/4 cup chopped pistachios (for garnish)
Popsicle molds or silicone bar molds
Popsicle sticks
(Optional homemade ice cream base): 1 cup heavy cream, 1 cup whole milk, 4 egg yolks, 1/2 cup sugar, 1/3 cup pistachio paste or finely ground pistachios, 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Prepare the ice cream: If making homemade, whisk egg yolks and sugar until pale. Heat milk and cream, temper with yolk mixture, then stir in pistachio paste and vanilla. Chill, churn, and freeze until soft-set. For store-bought, let the ice cream soften until spreadable.
Form the bars: Spoon softened pistachio ice cream into molds. Insert sticks and smooth the tops. Freeze for 4–6 hours or until firm.
Prepare the coating: Melt chocolate and coconut oil together in a heatproof bowl over simmering water or in the microwave, stirring until smooth. Let cool slightly.
Coat the bars: Remove frozen bars from molds and dip into melted chocolate or drizzle over bars. Sprinkle with chopped pistachios before chocolate hardens.
Place on a parchment-lined tray and freeze again for at least 30 minutes before serving.

Notes

Ensure ice cream bars are completely frozen before dipping to prevent the coating from cracking.
Use high-quality chocolate for a glossy, smooth shell.
Double-dip for a thicker, crunchier chocolate layer.
Store bars individually wrapped in parchment to avoid sticking.

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 25g
Sodium: 65mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg