The mini ice cream bars with pistachio and white chocolate are tasty single-serving desserts that are easy to make. These mini ice creams are made by filling two Pavesini cookies with mascarpone cream and pistachio spread, then joined with a stick and dipped in milk; finally, coated with white chocolate and crushed pistachios. For a refreshing and sweet break, these mini ice creams will delight both kids and adults!
Try the hazelnut version: Mini ice cream bars with mascarpone and hazelnut.
For more delicious recipes, I recommend these collections:
Single-serving ice creams without an ice cream maker
Pistachio desserts
- Difficulty: Easy
- Cost: Low
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: No cooking
Ingredients
- 4.4 oz mascarpone
- 1 tbsp sugar
- 2/3 cup whipping cream
- 40 Pavesini cookies
- to taste pistachio spread
- to taste milk
- 10.6 oz white chocolate
- to taste crushed pistachios
Tools
- 20 Ice cream sticks
Preparation
To make the mini ice cream bars with pistachio and white chocolate, combine mascarpone with sugar using an electric mixer. Beat until you get a cream. Whip the cream and gently fold it into the mascarpone with an upward motion.
Fill 20 Pavesini (with the flat side up) with mascarpone cream and the remaining 20 Pavesini with pistachio spread, again with the flat side up.
Place wooden ice cream sticks or plastic spatulas on half of the Pavesini (so 20).
Join two Pavesini: one with mascarpone cream and one with pistachio cream. Brush the Pavesini with milk and place them on a tray lined with parchment paper. Place in the freezer to set for an hour.
Melt the white chocolate in a double boiler, stir with a teaspoon, and incorporate the crushed pistachios.
Dip the mini ice creams in the chocolate, place them on a tray lined with parchment paper, and let them set in the freezer for a couple of hours. Enjoy!
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