Nutty, creamy, and deliciously nostalgic, these pistachio popsicles are simple to prepare and ideal for enjoying a warm day of indulgence.

Scale

Ready the pudding mix: Start by combining the pistachios with cold milk in the bowl of a mixer. Mix for approximately two minutes until the mixture is smooth and somewhat thinned.
Add the heavy cream: Gently fold in the heavy cream, adding richness. Make sure to stir slowly, so that you don’t create air bubbles that can cause popsicles to be unevenly frozen.
Include Pistachios (Optional): If you’d like to add a touch of crunch, add the chopped Pistachios. Toast them gently before toasting to give them a more pronounced flavour.
Pour into molds Be careful to put the pudding mix into popsicle molds. Leave an opening at the top of the mold to avoid spills.
Get rid of the air Bubbles: Tap the molds gently on the counter to eliminate any air bubbles. Also, ensure the contents are equally dispersed.
Freeze Set the molds aside in the freezer, for at minimum 4 hours or for a night, to assure that they are the molds are completely firm.
Take out popsicles from molds: To easily release popsicles, simply run the molds in hot water for about a minute.

Make use of cold milk to aid in making the pudding mix thicken.

Incorporate the heavy cream slowly to eliminate air bubbles.

Toasting the pistachios before adding them adds a nutty taste.

Make sure to tap molds against the counter to remove air bubbles.

For easier removal, rinse the molds in hot water for just several minutes.

Keywords: Pistachio popsicles, pudding pops, summer dessert, frozen treat, easy dessert recipe