Are you nuts about ice cream? Or ice cream about nuts? Either way, you'll probably like these. Pistachi-WOAH. Five ingredients, one blender, four hours in the freezer. Resulting in a creamy, nutty ice lolly made with Overherd oat milk powder waiting at the other end.
Ingredients
20g Overherd oat milk powder 120ml water 40g pistachio butter (approx. 2.5 tbsp) 30ml agave syrup (1.5 tbsp) Pinch of salt To garnish Plant-based chocolate, melted, for drizzling Chopped pistachiosMethod
1 Add the Overherd powder, water, pistachio butter, agave syrup, and salt to a blender.
2 Blend until smooth and fully combined.
3 Pour the mixture into ice lolly moulds, leaving a little room at the top to expand as it freezes.
4 Freeze for at least 4 hours, or until completely set.
5 Remove from the moulds, drizzle with melted plant-based chocolate, and scatter over chopped pistachios before serving.
Tips
Run the blender properly Pistachio butter can be thick. Blend for a full minute to make sure it's fully incorporated and the mixture is completely smooth before pouring into moulds.
Leave room to expand Liquid expands slightly as it freezes. Fill moulds to about 90% to avoid overflow or a messy lid once frozen.
Run moulds under warm water to release If the lollies won't come out cleanly, run the outside of the mould under warm water for a few seconds. They should slide out easily without melting.
FAQ
Can you make ice lollies with oat milk powder? Yes, and it gives a creamier result than carton oat milk. Adding Overherd powder directly to the blend means you control the concentration, so the lollies freeze smooth rather than turning into a block of icy water.
Can I use a different nut butter? Yes, almond butter, cashew butter, or peanut butter all work as substitutes for the pistachio butter. The flavour and colour will change, but the method and consistency stay the same.
How long do these ice lollies keep in the freezer? Up to 2 months in the freezer, kept in their moulds or transferred to a freezer bag once set. For the best texture, eat within the first few weeks. Nut-based lollies can develop ice crystals over longer storage.
Serving suggestions
01 Chocolate drizzle and pistachios The recipe above. Melted plant-based chocolate and chopped pistachios scattered over the top. Properly indulgent for an ice lolly.
02 Garden party essential Make a batch in advance for warm weather. Significantly more interesting than anything from a multipack.
03 After-dinner treat Light enough to follow a meal without feeling heavy. The pistachio flavour feels a little more grown-up than your average lolly.
Variations
Chocolate pistachio Add 1 tsp cocoa powder to the blend before freezing for a chocolate-pistachio combination throughout, not just as a topping.
Lower sugar Reduce the agave syrup to 1 tbsp for a less sweet result that lets the pistachio flavour come through more.
Maple syrup swap Replace the agave syrup with maple syrup for a slightly deeper, more caramel-like sweetness.
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