Ice Cream Candy Sticks with Crushed Pistachios: A Fun DIY Treat

These homemade ice cream candy sticks are the perfect indulgent summer treat that combines a creamy, no-churn base with a chocolate-and-nut coating that hardens into a crisp shell. The method is quite straightforward – mixing a few ingredients, freezing them in molds, and then coating them in melted chocolate mixed with crushed pistachios. There’s no need for an ice cream machine or fancy tools, and more than that, the sheer perfection lies in the fact that this recipe is flexible and can be doubled or customized with other toppings. These are ideal for summer or anytime you want a simple dessert that keeps well in the freezer.

Ice cream candy sticks with crushed pistachios

(Makes 4 sticks)

Ingredients:

• 1 cup thickened cream
• ½ cup condensed milk
• 2 tbsp pistachios, crushed
• ½ tsp vanilla extract
• A pinch of salt

For the Chocolate Coating:

• 1 ¼ cups Cadbury Dairy Milk Chocolate, chopped
• 1 tbsp coconut oil or butter
• 2 tbsp pistachios, crushed

Instructions:

1. Take a measuring jar or small bowl, add the thickened cream, condensed milk, crushed pistachios, vanilla extract, and salt.
2. Using a spoon, stir until mixed and the pistachios are coated in the liquid.
3. Prepare the ice cream molds next, preferably use silicon molds for easy pouring or you can use the regular plastic or metal ones.
4. Transfer to the freezer and freeze for 8 hours.
5. The next day, prepare the chocolate coating: add the chopped chocolate and coconut oil or butter and microwave for 2 minutes.
6. Remove from the microwave and stir to mix until all is smooth.
7. Add the crushed pistachios to the bowl and mix until evenly distributed.
8. Take out the ice cream sticks from the freezer. You could pour the chocolate into a glass for easy dipping or use a spoon to heap the chocolate on the ice cream and let the excess drip off.
9. Refrigerate the chocolate-coated ice cream until ready to eat.

Note:

• For the silicon ones, add the sticks before hand, before pouring the liquid and for the plastic or metal ones, pour the liquid first then insert the sticks. Make sure you keep a little space on top for the latter.
• Always leave a bit of space at the top of the molds to allow the mixture to expand during freezing; this prevents spillage, which otherwise would create wonky ice creams jutting out of the mold, that will make it difficult to unmold.
• The chocolate coating sets quickly once it hits the frozen surface, forming a hard candy-like shell, like store-bought chocolate bars. This is known as a candy coating, and it works best when the ice cream is fully frozen and the chocolate is warm but not too hot.
• You can pour the melted chocolate into a tall glass and dip the ice cream straight in for a cleaner finish. If your chocolate is too thick, add a little extra coconut oil or butter to thin it out, so the chocolate is easy to handle.
• Use parchment paper to avoid messes, especially when placing the freshly dipped sticks down, after coating them in chocolate; this keeps them from sticking to surfaces or trays.
• After coating, freeze the sticks for at least 15 minutes to ensure the chocolate is fully set before serving or storing.
• Store the finished ice cream sticks in an airtight container or wrap individually in parchment or plastic wrap to avoid freezer burn.
• The texture of the pistachios matters – aim for a medium-fine chop. If they’re too coarse, they won’t stick well to the chocolate or might make the coating uneven.
• The base recipe is adaptable. You can swap pistachios for almonds, hazelnuts, or even crushed biscuits depending on what you have on hand.
• If you don't want to melt chocolate in the microwave, you can use the double boiler method on the stove, just make sure no water gets into the chocolate or it will seize.
• These can be made in small paper cups if you don’t have molds – just peel the paper away after freezing.
• To serve, let the ice cream sit out for 1-2 minutes before eating so the inside softens slightly while the chocolate shell stays crisp.