Good afternoon here me will give you a recipe pistachio white chocolate rum ice cream bars which is interesting The way preparing it is very very easy. You just need to be careful to get results from pistachio white chocolate rum ice cream bars which has aroma and taste that can evoke our tastes.

So that the result of pistachio white chocolate rum ice cream bars, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare pistachio white chocolate rum ice cream bars the delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings required for make

1. Prepare 20 g raw pistachios
2. Prepare 114 ml full fat coconut milk
3. Prepare 40 ml coconut condensed milk or sweetened condensed milk
4. Prepare 30 g good quality white chocolate
5. Prepare 2 tbsp (30 ml) Malibu Rum With Coconut Liqueur
6. Prepare Pistachios Tiger's Milk cocktail (see recipe)

At Häagen-Dazs® we are committed to creating extraordinary flavors and sometimes that means discontinuing a flavor like Baileys Irish Cream Ice Cream. See our full list of discontinued flavors and find new Häagen-Dazs® ice cream suggestions, here! Spumoni - An Italian ice cream containing a mixture of three ice creams - swiss chocolate, pistachio nut and a fruited rum ice cream, in addition to a mixture of fruits and almonds. Strawberry - Sweet strawberry ice cream that has juicy strawberries mixed throughout.

Instructions to cook Pistachio White Chocolate Rum Ice Cream Bars:

1. Add the pistachios to a blender or food processor and pulse until flour-like. Add coconut milk and condensed milk into the bowl with the pistachios and mix well.
2. Meanwhile, melt white chocolate in a microwave for 30 seconds or by double boiling method. Mix it well and then add it into the bowl with the pistachio coconut milk mix. Stir in the Malibu Rum.
3. Pour the mix into your moulds and add in the wooden sticks. If using standing moulds, you can also add a bit of the ground pistachios to the base. Here I'm using a flat-laid hence the pistachios crumbs are showing on one side. Freeze at least 4 hours before serving.
4. Serve with Pistachios Tiger’s Milk for a wholesome experience! (see recipe)
5. Done and ready to serve!

The layers are light, moist, and not too sweet, with plenty of pistachio flavor. The presentation with the swirled top and pistachio-coated sides make it a real showpiece. Layers can be made, wrapped well, and frozen up to a month in advance. Top with grated chocolate and plenty of chopped pistachios for added texture. Bacardi Carta Blanca white rum layered into ice cream.

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