Ingredients
For the ice cream:
150 g whipped cream
100 g condensed milk
50 g pistachio paste
For the pistachio coating:
Pistakio crunchy
For the chocolate dip:
250 g dark chocolate chips
25 g coconut oil
Directions
Step 1
In a bowl, whip the cream using a hand mixer until stiff peaks form.
Step 2
Add the condensed milk and pistachio paste. Gently fold until fully combined.
Step 3
Spoon the mixture into 4 cavities of your ice cream mold.
Step 4
Tap the mold on the counter to release air bubbles, insert a stick into each cavity, and smooth the tops with an offset spatula.
Step 5
Freeze for at least 6 hours, or until fully set.
Step 6
Once frozen, gently unmold the bars. Dip each one into the pistachio crunchy coating, shake lightly to evenly distribute, and place on a tray lined with parchment paper. Freeze again for 2 hours.
Step 7
Melt the chocolate chips and coconut oil together in the microwave for 30 seconds. Stir until smooth. If needed, heat in additional 5-second bursts until fully melted.
Step 8
Dip each frozen bar into the melted chocolate, gently shake off the excess, and place back on the tray.
Step 9
Freeze until ready to serve.
Step 10
YASSS. Enjoy every bite.
