These healthy pistachio ice cream bars have a creamy pistachio filling that's coated in dark chocolate. They're made with shelled pistachios, canned coconut milk and sweetened with maple syrup. This ice cream bar recipe is dairy free, egg free, paleo and easily made vegan.
You'll never find me buying ice cream bars when they are SO easy to make at home. Not only that, but the ingredients in homemade ice cream bars are much better for you than anything store-bought - no fillers, preservatives, thickener or suspicious flavorings.
These healthy pistachio ice cream bars are my newest addition to the blog. If you like them, you'll have to try my paleo ice cream bars and coffee ice cream bars (two of my favorites).
This pistachio ice cream bar recipe consists of a creamy filling that's made with shelled pistachios, coconut milk and sweetened with maple syrup. You can dip them in dark chocolate (like I did) or go without. Either way, these are the best pistachio ice cream bars!
Why You'll Love these Pistachio Ice Cream Bars
- dairy free - these pistachio bars are made with shelled pistachios and coconut cream (no milk)
- paleo friendly - made with simple, wholesome ingredients
- easy to make - just blend the ice cream ingredients, pour into popsicle molds, freeze and then dip in dark chocolate.
- delicious flavor and texture - they have a rich pistachio flavor and creamy texture.
Ingredients
You'll need a few simple ingredients to make these dairy free pistachio ice cream bars. The full recipe can be found in the recipe card below, but here is an overview of what you'll need:
- full fat coconut milk - you want full fat coconut milk so that the filling texture is creamy, not icy. A can of coconut cream would work too.
- shelled pistachios - I used salted pistachios, but you can use unsalted if you prefer.
- maple syrup - to sweeten the ice cream bars. If you want these bars to be keto friendly, then replace the maple syrup with a sugar-free liquid sweetener.
- vanilla extract - for flavor
- collagen peptides - increases the protein content and adds to the creaminess of the filling. I like the bars better with collagen, but you can choose to leave it out, or swap the collagen for protein powder. Hemp protein, bone broth protein, whey protein or a beef isolate protein would be the best options.
- dark chocolate - I used 85% dark chocolate
- coconut oil - not required, but it's used to thin the chocolate, making the bars easier to dip.
How to Make Pistachio Ice Cream Bars
The filling for these paleo pistachio ice cream bars is made in a blender, poured into popsicle molds, frozen and then dipped in dark chocolate. Any ice cream bar molds will work, but I love my silicone ice cream molds.
- First, grab your ice cream molds and place them on a baking sheet or sturdy tray. Add the popsicle sticks (this step may not apply if you're using different popsicle molds).
- Place all filling ingredients in a blender.
- Blend, starting at a low speed and increasing the speed, until smooth and creamy.
- Pour the filling into your popsicle molds.
- Place the popsicles in the freezer and freeze for 4 hours, or until set.
- Melt the dark chocolate and place it in a tall cup, wide enough to dip the popsicles in. One at a time, dip the bars in to the chocolate.
- Place the dipped bars on a lined baking sheet to set. If desired, drizzle remaining chocolate over the bars and top with chopped pistachios.
Tips and Tricks
- Use canned full fat coconut milk - this will ensure a creamy filling
- Add collagen - blending collagen peptides into the ice cream makes it creamier and boosts the protein content, helping to maintain more stable blood sugar levels
- Use silicone popsicle molds - silicone molds are easy to work with. The ice cream slides right out.
Storage
These ice cream bar must be kept in the freezer, or the ice cream will melt. You can place them in an airtight baggie or container. They last well up to two months.
FAQ
These ice cream bars are vegan, so long as you leave out the collagen peptides and use a vegan dark chocolate for the coating.
The pistachio ice cream filling is rich, creamy and smooth. It does not get icy.
Yes! I have made these without collagen peptides and they taste just as good. The only thing the collagen does is help make the filling creamier. It also adds protein. You can leave out the collagen, or swap it with protein powder (bone broth protein powder, beef isolate protein, whey protein, hemp protein).
More Healthy Ice Cream Bar Recipes
Looking for other recipes like this? Try these:
Healthy Pistachio Ice Cream Bars (Dairy Free, Paleo)
- Prep Time: 10 minutes
- Freeze Time: 4 hours
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 15 small ice cream bars
Ingredients
Filling
- 1 13.5oz can full fat coconut milk
- ½ cup shelled pistachios (I used salted)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup collagen peptides (optional for creaminess)
Coating
- 1 ½ cups dark chocolate (I used 85% dark mini chocolate chips)
- 1 Tbsp coconut oil
Instructions
- Grab your ice cream molds and place them on a baking sheet or sturdy tray. Add the popsicle sticks (this step may not apply if you're using different popsicle molds). I was able to make 15 small ice cream bars with the molds I own.
- Place all filling ingredients in a blender. This includes the coconut milk, pistachios, maple syrup, vanilla and collagen.
- Blend, starting at a low speed and increasing the speed, until smooth and creamy.
- Pour the filling into your ice cream molds.
- Transfer the ice cream bars (on the baking sheet) to the freezer and freeze for 4 hours, or until set.
- Once the filling is set, melt the dark chocolate and coconut oil. Place the melted chocolate in a tall cup, wide enough to dip the bars in. One at a time, dip the bars in to the chocolate.
- Place the dipped bars on a parchment-lined baking sheet to set. If desired, drizzle remaining chocolate over the bars and top with chopped pistachios.
- Store in an airtight baggie or container in the freezer, up to two months.
Katie
My family and I love these pistachio ice cream bars!