Summer is known as the season for eagerly awaited ice creams, perfect allies for taking a break from the scorching sun or enjoying a fresh sweet treat during snack time. Even more so today than when we were kids, ice cream remains our absolute favorite to consume in this season, even for those on a diet, as there are now solutions for every need like fit ice creams! A healthier ice cream, designed even for those who are intolerant or allergic and which stays true to the natural ingredients, is fortunately, now a concrete reality! We are all becoming more aware of the importance of what we eat, so the choice increasingly falls on the possibility of making it at home with few and simple ingredients and resources! This trend increases especially when the result is so delicious, that you wonder why you never thought of it before! The coconut and pistachio popsicles are super enveloping and creamy, perfect to enjoy at any time of the day, giving you the right energy without sugars and too many saturated fats that industrial ice creams are full of! Are you ready to make them with me?
If you’re like me and eager to experiment with new versions of fit ice cream, try these alternatives:
- Difficulty: Easy
- Cost: Medium
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Portions: 5 popsicles
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing more!
- 5.3 oz unsalted pistachios
- 4.6 oz coconut cream
- 3.4 fl oz soy milk (or coconut milk)
- 1/2 tablespoon vanilla extract
- 5.3 oz 85% dark chocolate
- 1 teaspoon peanut oil
- to taste crushed pistachios
Tools
- 1 Bowl
- 1 Blender
- 1 Dish Towel
- 1 Spoon
- 2 Silicone Popsicle Molds
- 5 Sticks
- 1 Tray
- 1 Parchment Paper
- 1 Saucepan
- 1 Teaspoon
- 1 Glass
Steps
Making coconut and pistachio popsicles is very easy: first, the night before make sure to put the can of coconut milk in the fridge overnight*. The next day, in a large bowl put the pistachios in hot water for about 1 hour**.
After this time, using a sieve or strainer, let them drain well.
Transfer them to a clean dish towel, preferably not washed with softeners or similar fragrance products, rub them well while they are still hot until the skins come off very easily, then remove them***.
Place the peeled pistachios in the bowl of a blender along with the coconut cream, which is the more solid part that rises to the top of the can compared to the liquid, and finally the vanilla extract.
Blend in batches until you get a smooth and homogeneous mixture.
Distribute the obtained cream inside the appropriate molds****, making sure to fill them well in every part, shaking the mold if necessary to let the mixture penetrate well.
Now insert the sticks into the appropriate slots and place the silicone molds on a tray lined with parchment paper and put in the freezer for at least 4 hours.
After this time, carefully unmold your mini ice creams. Put them back on the tray and keep them in the freezer for the whole time before proceeding to the coating phase.
Break the chocolate into small and regular pieces, fill a saucepan with hot water and place a smaller bowl containing the chocolate on top.
Melt over medium-low heat (not more) and start stirring continuously with a wooden spoon until it is completely melted. Turn off and immediately add the oil*****, stirring again.
Transfer the chocolate into a tall and narrow glass (it will be more practical trust me) and dip the mini ice creams one at a time******.
Let them drain off the excess chocolate and quickly, garnish the surface with crushed pistachios before the chocolate in contact with the ice cream dries.
Arrange the popsicles on the tray lined with parchment paper used previously and put back in the freezer to harden completely for another 4 hours.
And voilà… the coconut and pistachio popsicles are ready to be enjoyed!
Enjoy them by leaving them at room temperature for 10 minutes, or even just 5 if it’s very hot, they will be super easy to bite into.
Bon Appétit from La Cucina di FeFè!
More shots of the ice cream being bitten
Storage
👉 Store the coconut and pistachio popsicles in the freezer until ready to consume and for up to 3 months, covered with cling film to prevent the formation of frost on the surface.
Tips, notes, variations, and suggestions
🟣* Coconut milk, also known as coconut butter or cream, is a plant-based product not to be confused with the one in a brick that is simply a drink; it’s perfect for replacing cream, as it is just as creamy and delicious, but much more nutritious! This cream is naturally free of cholesterol and lactose. Put it in the fridge all night to ensure the more solid part rises to the top and separates from the liquid. This way, it will be easier for you to extract it for this type of preparation.
🟣** If you don’t want to wait for the pistachios to soak, you can speed up this step by boiling them for a few minutes from the time the water starts boiling.
🟣*** The step of removing the skins is absolutely optional but I highly recommend it to achieve a smoother texture. In any case, to speed up this phase, you can easily pass the obtained cream through a sieve.
🟣****With these doses you will get 5 medium-large popsicles, but if you do not use my same mold, you might have enough mixture for two more mini popsicles!
🟣*****Diluting the chocolate with coconut oil helps make the glaze more fluid for a thinner and more chewable coating. In fact, the chocolate would remain too thick. If you can’t find coconut oil, which is the most suitable for this type of preparation, you can always replace it with peanut oil.
🟣****** I recommend dipping the mini ice creams one at a time, keeping the others in the freezer until the last moment to prevent them from easily starting to melt during this phase.
🟣Is the dark chocolate coating too bitter for you? No worries, you can allow yourself to replace it with white chocolate, which is much sweeter on the palate. Proceed as per the recipe in this case too.
🟣For a more intense flavor, try toasting the pistachios for 5′-6′ minutes in a pan over medium heat, stirring frequently, or toast them in the oven at 350°F for 10′-15′ turning them halfway through cooking.
FAQ (Frequently Asked Questions)
Is it possible to replace the coconut cream in the preparation?
You can make an even lighter version by replacing the same portion of coconut cream with Greek yogurt or, for vegans, some plain plant-based yogurt (photo below).
