Learn how to make homemade pistachio Magnum-style ice cream, super creamy and dairy-free. Made from scratch using simple, easy-to-find ingredients.
The combination of canned coconut milk and pistachio paste works brilliantly. The natural fat from the coconut, combined with the natural fat from the pistachio, perfectly recreates the rich, creamy texture of dairy-based ice cream, but gives us a dairy-free alternative.
The secret to preventing it from becoming icy? Cornstarche block full of crystals? Cornstarch. By gently heating the mixture, it gels the liquids and traps the free water, achieving a creamy bite like that of the best commercial ice creams.
How to Make Creamy Pistachio Ice Cream
To prevent crystals from forming and to achieve a smooth, professional-quality texture, we use the following tricks:
- Cornstarch: when you heat coconut milk with a small amount of corn starch over low heat, the starch granules swell and absorb water. This creates a microscopic network that holds the liquid and prevents it from moving freely and forming large ice crystals as the ice cream freezes.
- Fat does not freeze like water, so it helps slow down the formation of ice crystals. Canned coconut milk (with a high percentage of coconut fat extract) and the fat in pistachio paste provide a creamy texture and prevents the ice cream from becoming grainy or dry.
- To get that signature crunchy outer layer of Magnum ice creams, the secret is to add a tablespoon of coconut oil to the melted chocolate coating. The coconut oil thins the chocolate and helps it form a crisp shell. When you dip the ice cream straight out of the freezer, the temperature contrast makes the coating harden instantly, creating a thin, glossy, crisp shell.
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TiTips for Perfect Results
- Choose the right coconut milk: a carton of coconut drink will not work as a substitute. For this recipe, it’s essential to use canned coconut milk, with at least 60–70% coconut extract. If you use light carton milk, the water content will be too high and the ice cream may freeze too hard.
- Knowing when the base is ready: when you’re heating the mixture in the pot with the cornstarch, stir constantly until the mixture thickens slightly and has the consistency of a light custard.
- How to unmold the ice cream bars without breaking them: if when removing the ice cream bars out of the silicone mold you notice they are sticking too much, don’t pull hard on the stick, as the ice cream bar may break. Briefly run warm water over the outside of the silicone mold (careful not to get the ice cream wet), and the bars should release easily.
Variations and Substitutions
- Almond or hazelnut version: if you don’t have pistachio paste on hand, you can substitute it with the same amount of almond, hazelnut, or roasted cashew butter. Follow the same method for equally delicious results.
- Extra-crunchy almond coating: don’t just chop the pistachios for the inside. In the final step, mix a good amount of roasted, finely chopped pistachios directly into the melted chocolate. When coating the ice cream, this creates a textured, nutty, crunchy coating.
- Flavor variations: if you want to elevate the flavor profile, you can infuse the hot coconut milk with a split vanilla bean or add a very subtle pinch of ground cardamom, both pair beautifully with pistachio.
Magnum Style Pistachio Ice Cream
- Preparation time: 5 minutes
- Cooking time: 5 minutes
- Freezing time: 6 hours (or overnight)
- Servings: 6 standard popsicles
Ingredients
For the creamy pistachio base:
- 500 ml full-fat canned coconut milk, containing at least 60% coconut extract.
- 2 tablespoons of cornstarch.
- 30 g of honey (adjust according to desired sweetness).
- 200 g unsweetened pistachio paste with no added oils.
For the chocolate topping:
- 200 g of good-quality dark chocolate (at least 70% cocoa).
- 1 tablespoon virgin coconut oil.
Step-by-Step Instructions
- Dissolve the cornstarch: Pour the coconut milk into a saucepan. Add the cornstarch and whisk until completely smooth, with no lumps remaining.
- Heat the mixture: Place the saucepan over medium heat. Add the honey and stir constantly until it thickens. Stir constantly until slightly thickened, about 2 minutes after the mixture begins to simmer.
- Add the pistachio paste: with the heat already off, add the pistachio paste to the pan and stir until the mixture is smooth and evenly combined.
- Fill the molds and freeze: pour the pistachio mixture, once it has cooled to room temperature, into the silicone ice pop molds. Gently tap the molds on the counter to get rid of any trapped air bubbles. Freeze for at least 6 hours, preferably overnight, until completely firm.
- Prepare the chocolate coating: Once the ice cream bars are completely frozen, melt the dark chocolate with the coconut oil (you can do this in the microwave in short 30-second intervals so it doesn’t burn, or using a double boiler). Stir until smooth and fluid.
- DCoat the ice cream bars: carefully unmold the pistachio ice creams. Remove them from the freezer one at a time to prevent them from melting, dip each bar into a tall glass filled with the melted chocolate. Lift it out immediately and rotate it gently so the coating spreads evenly.
FFrequently Asked Questions About Magnum-Style Pistachio Ice Cream Bars
Does the finished ice cream taste strongly of coconut?
The coconut flavor is barely noticeable. Even though the base uses coconut milk, the aromatic strength and fat of the pure pistachio paste and vanilla completely dominate the flavor profile. The coconut milk mainly provides richness and a silky texture.
Can I replace the honey with another sweetener?
Yes, you can substitute honey with maple syrup, agave nectar, erythritol, or liquid stevia. Bear in mind that honey and other syrups help keep the ice cream softer when frozen, so if you use granulated sugar substitutes, the final texture might be a bit firmer.
How long do they keep in the freezer?
Once the chocolate coating has set, you can wrap them individually in parchment paper or store them together in a freezer-safe airtight container. They will keep well for up to 3–4 weeks, although they will probably disappear much sooner!
Tell me, Which do you prefer: a classic 70% dark chocolate coating, or white chocolate topped with chopped pistachios? Let me know in the comments!
Magnum-Style Pistachio Ice Cream Bars
Description
Learn how to make homemade Magnum-style pistachio ice cream, super creamy and dairy-free.
Ingredients
Method
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Dissolve the cornstarch
Pour the coconut milk into a saucepan, add the cornstarch, and whisk until smooth
-
Thicken the milk
Heat the mixture over medium heat, add the honey, and stir constantly until it begins to thicken.
-
Add the pistachio paste
Remove the saucepan from the heat, add the pistachio paste, and stir until fully incorporated.
Let it cool.
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Pour into the molds and freeze
Once it has cooled, pour the mixture into the molds and put them in the freezer.
Ideally, freeze them overnight or for at least 6 hours.
-
Prepare the chocolate topping
Once frozen, melt the chocolate in a double boiler with one or two tablespoons of coconut oil.
Dip the ice cream bars one at a time, then allow the chocolate coating to set.
