Soak the pistachios in hot water for 20 minutes, then drain.

Blend the soaked pistachios, Greek yogurt or coconut cream, sweetener, vanilla extract, and milk until smooth.

Pour the mixture into popsicle molds, leaving space for expansion, and insert sticks.

Freeze for 4 to 6 hours until solid.

Remove from molds, letting them sit at room temperature briefly if needed.