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If I had known how easy it is to make ice cream bars at home, I’d probably be 10 times bigger by now. These are dangerously good—and the best part? You’re in control. That means real ingredients, rich flavors, and no shortcuts. I went full pistachio on this one: a creamy pistachio base made with real pistachio paste dipped in crunchy pistachio bits and finished with a snappy dark chocolate shell that cracks like a dream. Summer, I’m ready for you.
In a bowl, whip the cream using a hand mixer until stiff peaks form.
Add the condensed milk and pistachio paste. Gently fold until fully combined.
Spoon the mixture into 4 cavities of your ice cream mold.
Tap the mold on the counter to release air bubbles, insert a stick into each cavity, and smooth the tops with an offset spatula.
Freeze for at least 6 hours, or until fully set.
Once frozen, gently unmold the bars. Dip each one into the pistachio crunchy coating, shake lightly to evenly distribute, and place on a tray lined with parchment paper. Freeze again for 2 hours.
Melt the chocolate chips and coconut oil together in the microwave for 30 seconds. Stir until smooth. If needed, heat in an additional 5-second burst until fully melted.
Dip each frozen bar into the melted chocolate, gently shake off the excess, and place it back on the tray.
Freeze until ready to serve.
YASSS! Enjoy every bite.
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