Chocolate Pistachio Ice Cream Dessert

If you love nostalgic frozen treats, this Chocolate Pistachio Ice Cream Dessert is a must-try. Originally found in a vintage country cookbook, the first version I tested was-to be honest-just too sweet! To celebrate summer, I've given this frozen pistachio dessert "gem" a modern makeover.

I've swapped the traditional Ritz cracker crust for a rich chocolate baking crumb base and added a mountain of raw pistachios to the top. By incorporating Greek yogurt and real whipped cream, I've cut back on an overly sweet filling and created a spectacular, layered frozen torte that balances creamy pistachio and indulgent chocolate with a sophisticated savory nut finish. This Pistachio Pudding Ice Cream Dessert is ideal for your pistachio lover, and summer BBQ's and potlucks!

🥘Ingredient Notes

In the photo below, you'll see the ingredients from the original 1970s country cookbook recipe. But I wanted to give this a modern makeover and a classic 'Healthy Balance' reset.

• The Swap: I replaced the Dream Whip with real heavy cream and added Greek yogurt to the filling to balance the sweetness and take away the chemical taste the Dream Whip provided.
• The Addition: I added raw pistachios to the topping.

• Chocolate Baking Crumbs: These provide a rich, dark base that perfectly balances the sweet pistachio filling.
• Instant Pistachio Pudding: You'll need two boxes of pistachio pudding powder to get that iconic, vibrant green color.
• Vanilla Ice Cream: For the best texture, let your ice cream sit on the counter for 15 minutes until it reaches a "soft-serve" consistency.
• Plain Non-fat Greek Yogurt: This is the "Lazy Way" secret! It adds a spectacular creamy tang that cuts through the sugar of the pudding.
• Real Whipped Cream: While my process photos show the original Dream Whip, I highly recommend using real heavy cream (whipped with a touch of powdered sugar) for a much richer, less "chemical" taste.
• Pistachios: Adding chopped raw pistachios to the topping provides a spectacular crunch and balances the sweetness.

*Please see recipe card for full list of ingredients and quantities

🔪Instructions: Step-by-Step: How to Make Pistachio Dessert with Ice Cream

PREP: Spray a 9x13 pan with non-stick cooking spray.

1. Step 1: Combine the chocolate baking crumbs and butter. Press into 9X13 pan and bake at 350 degrees F/ 176 degrees C for 10 minutes. Let cool completely.

2. Step 2: Press the chocolate baking crumbs mixture into the bottom of a prepared 9x13 pan.

3. Step 3:Whisk the pudding powder and the 1½ cups of milk in a large bowl for about 1 minute. It will be very thick (since you're using half the usual amount of milk).

4. Step 4: Immediately add the softened ice cream while the pudding is still in its "liquid" phase before it fully sets. Beat with an electric mixer on low speed until smooth and uniform. Stir in Greek yogurt.

5. Step 5: Beat 2 cups of whipping cream to soft peaks, then add 2 tablespoons of powdered sugar and beat to stiff peaks

6. Step 6: When the chocolate base is done baking, let it cool completely.

7. Step 7: Spread pudding and ice cream mixture over the cooled base.

8. Step 8: Spread whipped cream over the pudding ice cream mixture.

9. Step 9: Sprinkle with finely chopped chocolate bar. Freeze for 8 hours.

10. Step 10: Sprinkle on chopped pistachios before serving.

🥗 What to Serve with Pistachio Ice Box Dessert

This pistachio ice cream dessert pairs perfectly with any summer meal, such as my Guber Burger (shown below), grilled meats like BBQ Beer Can Chicken, grilled salads such as this Grilled Steak Salad Recipe with Feta, or slow cooker meals like Slow Cooker Pulled Pork on a Bun.

🌡️Storage

If stored in a truly airtight container, this dessert will last for 1 to 2 months in the freezer.

👪 Serving Size

This recipe makes 16 servings. However, you can cut the pieces smaller and get 24. You can also half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🔢WW Points

1. Indulgent Version (As written with heavy cream & full sugar):
   • 21 WW Points
   • The Math: The points come heavily from the 2 cups of heavy cream (82 pts), ½ cup butter (41 pts), and full-sugar ice cream/pudding.
2. "The Lazy Way" Lightened Version:
   • 9 WW Points
   • The Fix: To hit this number, you must use Light Butter, Sugar-Free Pistachio Pudding, Light Vanilla Ice Cream (like Breyers Delights), and Light Whipped Topping (like Cool Whip Lite) instead of heavy cream.

❔Recipe FAQs