Indulge in these irresistible pistachio and chocolate ice lollies! Creamy, dreamy, and packed with the goodness of pistachios, known for their healthy fats and antioxidants, these treats are a delightful way to cool down. The rich dark chocolate coating adds a luxurious crunch that will have you reaching for another!
shelled
pitted
85% cocoa
If your pistachios are not already shelled, shell them. Measure out 120g of shelled pistachios and place them in a bowl, covering them with water. Let them soak for 20-30 minutes. Chop an additional 30g of shelled pistachios with a knife and set aside for later use as a topping.
Place the pitted dates in a hand blender cup and cover them with water. Microwave for 2 minutes, then drain the water. Add the natural Greek yoghurt to the dates and blend with a hand blender on high speed until the mixture is smooth and uniform.
Drain the water from the soaked pistachios and transfer them to a powerful food processor. Add the date and yoghurt mixture along with the mascarpone cheese. Blend on maximum power for 3 minutes. If the mixture is too thick, add a little more Greek yoghurt to help it blend smoothly.
Pour the blended mixture into ice lolly moulds. Insert wooden sticks into each mould. Freeze for a minimum of 4 hours, or until completely solid.
Break the dark chocolate into small pieces and place them in a microwave-safe bowl. Heat in the microwave, stirring every 30 seconds, until the chocolate is completely melted and smooth.
Once the ice lollies are frozen solid, carefully remove them from their moulds. Using a spoon, drizzle the melted chocolate over the outside of each lolly, creating transversal stripes. Immediately sprinkle the reserved chopped pistachios over the chocolate before it sets, ensuring they stick.
Place the coated ice lollies on a sheet of baking paper and return them to the freezer until ready to serve.
For an extra smooth pistachio paste, blanch the shelled pistachios in hot water for a minute, then rub them in a clean tea towel to remove their skins before blending.
If you don't have ice lolly moulds, you can use small paper cups and wooden sticks. Just be sure to peel off the paper cup once frozen.
To prevent the chocolate from seizing, ensure no water gets into it while melting. If it does, add a teaspoon of vegetable oil and stir vigorously.