- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 705 kcal
Quick summary
“Crispy ice cream cones filled with dense homemade pistachio cream based on whole milk, eggs, and butter, baked briefly in the oven at 180°C. An artisanal dessert with an optional dark chocolate rim and chopped pistachios.”
What you need to know
- The pure pistachio paste ground in the blender gives a creamy texture and natural greenish color to the filling.
- Cooking over low heat thickens the emulsion of yolks and milk without curdling, creating a velvety cream.
- Baking for 10 minutes at 180°C firms the inside of the cones while keeping the outer cookie dry and structured.
Ingredients
Main
- 200g of shelled pistachios
- 1 cup sugar
- 2 cups of whole milk
- 3 eggs
- 1 tablespoon butter
- 1 tablespoon vanilla extract
- 1 package of ice cream cones
- Melted bittersweet chocolate (optional)
Instructions
Principal
- In the blender, blend the pistachios until a paste forms.
- Add the sugar, milk, eggs, butter, and vanilla essence. Whisk well until everything is mixed.
- Transfer the mixture to a pan and bring to low heat, stirring constantly until thickened.
- When it reaches the desired consistency, remove from the heat and let it cool slightly.
- Place the mixture in the ice cream cones, filling to the top.
- If desired, dip the tip of the cones in melted chocolate and let dry.
- Bake for approximately 10 minutes to set.
- Remove from the oven and let cool completely before serving.
- Decorate with whole or chopped pistachios.
Chef's tips
- Lightly toast the pistachios in a dry skillet for 3 minutes before processing to activate the essential oils.
- Stir the cream continuously in the pan with a whisk, scraping the bottom and sides to prevent the milk from burning.
- Let the filling cool for 10 minutes before filling the cones, preventing moisture from softening the shell.
Variations
- Brush melted chocolate on the inside wall of the ice cream cone before adding the cream to waterproof the cookie.
- Add half a coffee spoon of orange blossom water to the cream while still warm to add floral notes.
- Sprinkle crushed pistachios combined with fine sea salt grains on the chocolate topping.
Substitutions
- The shelled pistachios can be swapped for toasted hazelnuts or unsalted cashews in the same proportion.
- The dark chocolate on the edge can be replaced by melted white chocolate with Sicilian lemon zest.
- Whole cow's milk can be replaced with well-bodied nut or oat plant-based milk.
How to store
Consume the cones on the same day to enjoy the maximum crunchiness of the biscuit. If you need to store it, keep it in an airtight container in a dry place for up to 24 hours, avoiding direct refrigeration which softens the wafer.
Can it be frozen?
It is not recommended to freeze the already filled shells, as the biscuit cone loses all its crispiness and becomes rubbery upon thawing. The loose pistachio cream can be frozen in a jar for up to 60 days.
What to serve with
Serve with full-bodied espresso without sugar, fresh mint tea, or accompanied by vanilla ice cream to harmonize with the crunchiness of the shell and the creaminess of the pistachio.
Frequently asked questions
How to prevent the chocolate on the tip from melting in your hands?
After dipping the edge in melted bittersweet chocolate, refrigerate for 5 minutes so the fat crystallizes and becomes firm to the touch.
Can I use store-bought pistachio paste?
Yes, you can use 100g of pure industrialized pistachio paste, reducing the amount of sugar in the recipe if the paste is already sweetened.
Why do the shells go in the oven for 10 minutes?
The gentle heat of the oven helps to cook and set the yolks present in the cream inside the cone, without burning the ice cream biscuit.
How to keep the shells standing on the oven baking sheet?
Use a cupcake pan or arrange the cones supported between sheets of crumpled aluminum foil to keep them upright.
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