There is no end in sight to the Dubai style pistachio chocolate dessert trend, be it in cakes, desserts, and even ice cream.
Celebrity chef Jackie Ang Po has recently shared her recipe of Chocolate Chip Cookie Pistachio Ice Cream Bars. This time, she shares another variation to it – Open-faced Strawberry Pistachio Ice Cream Bars.
Light and fruity, it is absolutely refreshing as a dessert or cold merienda treat.
Open-faced Strawberry Pistachio Ice Cream Bars
Ingredients:
For the cookie dough crust:
1/2 cup butter
1/3 cup brown sugar
1/4 cup sugar
1 egg
1 tsp. vanilla
2/3 cup bread flour
1/3 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 cup chocolate chip cookies
Procedure:
1. Prepare 2 pcs. 8×8-inch baking pans lined with parchment or baking paper.
2. Cream butter and sugars until light.
3. Add egg and vanilla.
4. Sift together dry ingredients and fold into chocolate chip cookie dough.
5. Fold in chocolate chips.
6. Divide dough into two and flatten in each pan. Bake in a preheated 325°F oven for 10 minutes.
For the pistachio cream:
2 1/4 cups white chocolate baking bar, chopped
1/2 cup Nestlé All Purpose Cream
1/3 cup pistachio paste
1/3 cup Carnation Condensada
1 1/2 cup Nestlé All Purpose Cream
Green food color
Sliced fresh strawberries for the assembly
Procedure:
1. Melt white chocolate and Nestle All Purpose Cream using a double boiler (bowl over saucepan with simmering water). Add the pistachio paste. Set aside to cool to room temperature.
2. Beat together very cold Nestlé All Purpose Cream and Carnation Condensada.
3. Fold the mixtures together and adjust color to your liking.
4. To assemble, arrange sliced strawberries on an 8×8-inch pan lined with plastic wrap. Cover with pistachio cream. Top with a cookie crust layer. Gently pat down so it sticks to the pistachio cream. Freeze.
5. Slice when super frozen. Serve with open-faced strawberry side on top.