makes 6 bars | moderate | total time: 8 hours | active time: 30 minutes

WATCH HOW TO MAKE IT

a creamy no-churn classic vanilla ice cream bar with a surprise layer of Creamy Pistakio at the base — dipped in a white chocolate + Crunchy Pistakio shell. need we say more? we will. it's the perfect sweet bite: smooth, nutty, and perfectly crispy.

make a batch and keep ‘em on hand for late-night cravings!

ingredients:

for the ice cream base:

• 1 cup cold heavy cream
  
• 6 tbsp sweetened condensed milk, cold
  
• 2 tsp vanilla extract
  
• vanilla bean paste (optional)
  
• pinch of salt

for the pistachio shell:

• ½ bag white chocolate chips, melted and cooled (about 5 oz)
  
• 4 heaping tbsp Pistakio Crunchy Pistachio Spread
  
• 2 tbsp refined coconut oil (or other neutral oil)

for the mold:

• 6 heaping tbsp of Pistakio Creamy Pistachio Spread

instructions:

• prep your ice cream molds by dolloping 1 heaping tsp of OG Pistakio Spread into the bottom of each cavity. freeze while you make the base.

• in a large bowl, whip the cold heavy cream until soft peaks form.

• fold in the sweetened condensed milk, vanilla, and salt until just combined. do not overmix.

• scoop the ice cream base into the frozen molds, smooth the tops, cover, and freeze overnight.

• in a tall glass, melt the white chocolate chips and let cool slightly. stir in Crunchy Pistakio and coconut oil until smooth. allow the mixture to cool completely before dipping.

• unmold each frozen ice cream bar and dunk into the white chocolate shell. gently tap against the glass to smooth the coating.

• place on a parchment-lined tray and return to the freezer for at least 30 minutes.

• enjoy cold from the freezer.

recipe development by @itslivstrong