A crunchy Oreo base, pistachio ice-cream is topped with a layer of pistachio cream and chopped pistachio nuts. Believe it or not, it’s made with only 6 ingredients, in 15 minutes, in only a bowl! These bars are perfect for summer, super refreshing, free from eggs and dairy (100% vegan). Full recipe is in the recipe card at the bottom of the page.
Vegan Pistachio Ice-Cream Bars
Say hello to the ice-cream bar of the summer – Vegan Pistachio Ice-Cream Bars. Dairy-free ice-cream meets creamy pistachio in this nutty, refreshing and summery recipe. Pistachio is one of the most popular flavours in recent year (mainly from the Viral Dubai Chocolate), and i’m here for it! My ice-cream recipe is easy to make, contains minimal ingredients and best of all tastes delicious! It starts with a crunchy Oreo buttery base, a thick and creamy pistachio ice-cream, with real pistachio nuts and pistachio cream, topped with a thick layer of vegan friendly pistachio cream and chopped pistachio nuts. Pistachio lovers, this is the recipe for you!
Looking for more Pistachio recipes? Check out my: Vegan Pistachio Tiramisu, Vegan Pistachio Mousse Cake, Viral Pistachio Cake and Vegan Pistachio Cream Brownies.
Why you’ll love these pistachio ice-cream bars
- Only 6 ingredients!
- Vegan: This recipe doesn’t contain any animal derived ingredients.
- Super creamy, made using dairy-free whipping cream and condensed milk.
- Real green colour, from the pistachios and pistachio cream.
- Keep them in freezer and tuck in whenever you fancy.
- Rich nutty pistachio flavour in every single bite.
- Perfect for sharing: Great for sharing over summer with friends and family.
- Super easy to make, takes less than 15 minutes to have them in the freezer!
Layers of a pistachio ice-cream bar
These ice-cream bars are ridiculously easy to make! No special ingredients, tools or methods, just simple kitchen staples, a bowl, blender and loaf tin! Below is a quick recipe overview of the layers of the pistachio ice-cream bars. Find the full written recipe and method at the bottom of the page.
- Oreo base
An Oreo crust is at the bottom of these ice-cream bars. Dairy-free butter is melted and mixed with ground up Oreo cookies, firmly pressed into a lined loaf tin and chilled until set. It provides a perfect chocolaty contract to the nutty pistachio filling.
- Pistachio ice-cream
The middle layer is a thick and creamy no-churn dairy-free pistachio ice-cream, made with dairy-free whipping cream, condensed milk and pistachios. Once it’s poured over the Oreo base, it gets frozen until set.
- Pistachio cream
The final layer of these ice-cream bars is a thick layer of pistachio cream, which gets spread over the ice-cream once it’s set. This creamy and luxurious topping add even more pistachio flavour to this dessert. Garnish with some roughly chopped pistachio nuts which add a slight crunch. Slice, into bars, serve and enjoy!
Ingredients you’ll need
- Dairy-free cream: You want to use a thick dairy-free heavy / whipping cream to make this recipe, whip it up until stiff. It’ll result in a thick and creamy ice-cream. I use The Coconut Collaborative Double Cream (which is dairy-free). If you use a single cream, or anything too thin, it will result in a very runny ice-cream which may not set.
- Condensed milk: Condensed milk is thick and creamy, and helps to lower the freezing point making it a softer, ice-cream texture while adding sweetness. I use Natures Charm Condensed Coconut Milk.
- Pistachio cream: The pistachio cream will give the ice-cream the most glorious green hue, as well as adding a deep, nutty flavour. I’ve linked the pistachio cream use here.
- Pistachio nuts: Chopped pistachios are mixed through the ice-cream and sprinkled on top of the bars. Make sure they are out of their shells.
- Oreo cookies:
- Dairy-free butter: Butter is mixed with the Oreo crumbs to create a buttery, cheesecake base for the ice-cream bars. You can use butter or margarine (ensure its dairy-free). I use Flora Unsalted Plant Block.
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Additionally, thank you for your support. Furthermore, don’t forget to tag me in your photos on Instagram, TikTok, and Facebook. If you’d like to save it for later, be sure to pin this recipe using the button on the recipe card, above or below this post, or on any of the photos. Finally, happy baking!
Vegan Pistachio Ice-Cream Bars
- Total Time: Overnight
- Yield: 10–12 1x
- Diet: Vegan
Description
Only 6 ingredients to make the ultimate creamy, no-churn Vegan Pistachio ice-Cream bars, loaded with real pistachio and pistachio cream with a crunchy Oreo base!
Ingredients
Ingredients for the crust
- 150g of Oreo cookies
- 50g of dairy-free butter
Ingredients for the pistachio ice-cream
- 420g of dairy-free whipping cream
- 300g of vegan condensed milk
- 2 tablespoons of vegan pistachio cream
- 50g of pistachio nuts (finely chopped)
Ingredients for the pistachio topping
- 80g of vegan pistachio cream
- 20g of pistachio nuts (roughly chopped)
Instructions
Method (base)
- Line a loaf tin with grease proof paper.
- Add the Oreo cookies in a food processor and blitz, or a bag with a rolling pin, bash them until fine crumbs.
- Pour them into a bowl and mix with the melted butter until fully combined.
- Firmly press the mixture into the prepared baking tin. Use the base of a glass or back of a spoon to ensure its compact. Set aside while you make the ice-cream layer.
Method (pistachio ice-cream layer)
- In a medium sized mixing bowl with a electric hand whisk or in a stand mixer bowl with balloon whisk attachment, add in the whipping cream and condensed milk. Whip this on high speed until thick and holds a peak, this’ll take around 3-5 minutes on high speed.
- Add in the pistachio cream and finely chopped pistachio nuts, fold them into the ice-cream until fully combined.
- Pour the pistachio ice-cream over the layer of Oreo base. Using a off-set spatula or back of a spoon, spread the ice-cream out in an even layer making sure to get right into the corners of the tin. Tap the tin gently on the worktop (this will pop any air gaps / bubbles).
- Wrap the tin in some clingfilm / plastic wrap then place the tin in the freezer and allow to set firm. Anywhere from 6 hours to overnight (preferably overnight!).
- Once the ice-cream feels firm / set, add on the toppings.
Method (toppings)
- Once the ice-cream feels firm, pour / spread over a layer of pistachio cream. Use a off-set spatula or the back of a spoon to spread this out into an even layer. While the cream is wet, sprinkle over some chopped pistachio nuts (refer to video for example).
- Lift the ice-cream slab out of the tin by lifting it by the paper overhangs.
- Use a sharp knife to cut the ice-cream into bars.
- Serve and enjoy.
Notes
Store the bars in an air-tight / sealed container in the freezer and enjoy direct from the freezer.
Best enjoyed within 1 week of making.
Any questions about storage, leave in the comments and ill get back to you.
- Prep Time: 5 minutes
- Category: ice-cream
- Method: No-Bake
- Cuisine: American
