Happy Friday folks! This instalment of Frozen Friday includes a little pistachio, lots of white chocolate and a cup of magic to create these Pistachio White Chocolate Popsicles!
Time seems to be flying by at record speed, don't you think? I mean July is less than a week away. JULY!! So why is this only my third popsicle post this year?
Popsicles are one of those warm weather treats I can't seem to get enough of. They're such a throw-back to childhood. One of my faves was the variety we coined *orangesicles* - they had a white chocolate shell that I could not wait to bite into. Inevitably, resulting in brain freeze. Good times!
Pistachio is one of my favourite nuts, right up there with cashews and almonds. There's just something so beckoning about that half-opened shell. It's certainly not an easy nut - a little work is required if you want a taste of these little green gems.
I made pistachio and white chocolate cupcakes the other day and had a little pistachio paste left. I thought the flavour combination would translate well to a popsicle. The first two tries yielded a sludge even the hungriest of wild animals would pass up. Third try is what I am sharing today.
Let's Get it Poppin':
Servings: 4
Ingredients
Popsicles:
- 45 g pistachio paste 2 tbsp, I use Love'n Bake Pistachio Paste
- 220 g coconut milk 1 cup
- 2 generous scoop pistachio ice-cream home-made or store bought
- 42 g raw honey 2 tbsp
- white chocolate flakes
- a touch of green food colouring optional
Magic Shell:
- 180 g white chocolate chips 1 cup, I use Callebaut White Callets
- 27 g coconut oil 2 tbsp, I use Nutiva Virgin Organic Coconut Oil
- white chocolate flakes and ground pistachios to garnish
Instructions
- Place all the ingredients in a blender and mix until fully incorporated. Adjust amount of honey to your liking.
- Pour into popsicle molds and transfer to the freezer. Allow to freeze for 6-24 hours.
- To make the magic shell: Place the chocolate callets in a microwave safe dish. I used a flexible silicone measuring cup, which made it easy to dip and the popsicles for full coverage.
- Melt chocolate in a microwave in 30-second intervals, stirring every 30 seconds. Once melted and smooth, add the coconut oil and stir until fully incorporated. Let cool slightly.
- Remove the popsicles from the freeze and unmold by placing under warm running water. Remove the popsicles one at a time and quickly dip into the white chocolate mixture.
- Immediately garnish with white chocolate flakes and ground pistachios. The shell forms almost immediately, so you will need to move quickly.
- Place the covered popsicles on a plate and return to the freezer until ready to eat, or enjoy immediately.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
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