Hamdi Saidani This Creamy Pistachio Pops recipe is a creamy and no-churn dessert, which is made with Earl Grey tea and pistachios. It’s a restaurant-quality dish, ready in about 45 minutes, plus freezing time.
Creamy Pistachio Pops Ingredients
- One 12-ounce can evaporated milk
- 4 Earl Grey tea bags
- 1/2 teaspoon ground cardamom
- One 14-ounce can sweetened condensed milk
- 1 cup heavy cream
- A handful of finely chopped pistachios, plus extra for garnish
How To Make Creamy Pistachio Pops
- Infuse the Milk: In a small saucepan over medium heat, bring the evaporated milk to a simmer. Once small bubbles form around the edge, turn off the heat. Snip the tops off the tea bags and add the loose tea to the milk along with the cardamom. Cover the pot and let it sit and steep for 30 minutes.
- Make the Base: Strain the steeped milk through a fine-mesh sieve into a large bowl to remove the tea leaves. Whisk in the sweetened condensed milk and the heavy cream until smooth.
- Add Nuts and Freeze: Stir in the finely chopped pistachios. Pour the mixture into ice pop molds or small bowls. Cover and place them in the freezer to freeze until solid, preferably overnight.
- Serve: When you’re ready to serve, run the outside of the ice pop mold under hot water for a few seconds to loosen it. Garnish with extra chopped pistachios, if you like, and serve.
Recipe Tips
- How to get a creamy, not icy, texture? The secret to a creamy no-churn frozen dessert is the high fat and sugar content. The sweetened condensed milk and heavy cream are essential for preventing large ice crystals from forming, which is what creates a smooth, scoopable texture similar to kulfi.
- What if I don’t have Earl Grey tea? The Earl Grey adds a lovely, floral, bergamot note. If you don’t have it, you could substitute with chai tea bags for a more spiced version, or simply omit the tea and let the cardamom and pistachio be the main flavors.
- Can I make this without an ice pop mold? Yes, absolutely. You can pour the mixture into a standard loaf pan, cover it, and freeze it. To serve, let it sit out for a few minutes to soften slightly, then scoop it like traditional ice cream. You can also use small paper cups with popsicle sticks.
- Why is my pop hard to unmold? The best trick is to run the outside of the plastic pop mold under warm (not hot) water for just 5-10 seconds. This will melt the very outer layer, allowing the pop to slide out easily without breaking.
What To Serve With Creamy Pistachio Pops
These are a wonderfully complete and elegant dessert on their own. The unique flavor profile makes them a perfect light and refreshing end to a rich or spicy meal, such as:
- A flavorful Indian or Thai curry
- Spicy grilled meats or kebabs
- A hearty beef stew
How To Store Creamy Pistachio Pops
- Freeze: Store the finished pops in their molds. If you need the molds, you can unmold the pops, wrap each one individually in plastic wrap or place them in a freezer-safe bag. They will keep well in the freezer for up to one month.
Creamy Pistachio Pops Nutrition Facts
- Serving: 1 pop
- Calories: 380 kcal
- Carbohydrates: 35g
- Protein: 8g
- Fat: 24g
- Saturated Fat: 14g
- Sugar: 32g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is kulfi?
This recipe is very similar in style to kulfi, a traditional frozen dessert from the Indian subcontinent. Unlike Western ice cream, kulfi is typically not churned. It’s made by slowly cooking and reducing milk and is known for its dense, rich, and creamy texture. This recipe is a quick and easy shortcut to a similar result.
Can I use a different kind of nut?
Yes. If you don’t have pistachios, finely chopped almonds or even cashews would be a delicious substitute and would pair beautifully with the cardamom and tea flavors.
Do I have to use full-fat dairy?
For the best, creamiest texture, it is highly recommended to use full-fat evaporated milk, sweetened condensed milk, and heavy cream. Using low-fat versions will result in a much icier, less creamy final product.
Try More Recipes:
- Chocolate Cannoli Recipe
- Roasted Pears with Blue Cheese and Walnuts Recipe
- Super-Simple Apple-Cinnamon Dessert Crepes Recipe
Creamy Pistachio Pops Recipe
Description
A rich and creamy no-churn frozen dessert infused with the floral notes of Earl Grey tea and studded with crunchy pistachios.
Ingredients
Instructions
- Gently simmer the evaporated milk in a saucepan. Remove from heat, add the tea and cardamom, cover, and let it steep for 30 minutes.
- Strain the infused milk into a large bowl to remove the tea leaves.
- Whisk in the sweetened condensed milk and heavy cream until smooth.
- Stir in the chopped pistachios.
- Pour the mixture into ice pop molds and freeze overnight until solid.
- Run the molds under warm water to release the pops before serving.
Notes
- The most important tip for a creamy, not icy, texture is to use full-fat dairy products as listed in the recipe.
- Allowing the tea to steep for the full 30 minutes is key to infusing the milk with a deep, floral flavor.
- This is a “no-churn” recipe, which means the texture will be dense and rich, similar to traditional Indian kulfi.
- If you don’t have popsicle molds, a standard loaf pan or small paper cups will work just as well for freezing.
