ingredients:

for the ice cream base:

• ⅔ cup whipped cream (150 g)
• ⅓ cup sweetened condensed milk (100 g)
• 3 tbsp Pistakio Cream (50 g)

for the pistachio coating:

• Pistakio Crunch

for the chocolate dip:

• 1½ cups dark chocolate chips (250 g)
• 2 tbsp coconut oil (25 g)

instructions:

1. in a bowl, whip the cream using a hand mixer until stiff peaks form.
2. gently fold in the condensed milk and Pistakio Cream until fully combined and smooth.
3. spoon the mixture into 4 ice cream molds. tap the mold on the counter to release any air bubbles. insert a stick into each cavity and smooth the tops with a spatula.
4. freeze for at least 6 hours or until completely set.
5. once frozen, unmold each bar and dip into Pistakio Crunch. shake lightly to coat evenly, then place on a parchment-lined tray. freeze for another 2 hours.
6. melt the chocolate chips and coconut oil in the microwave for 30 seconds. stir until smooth. if needed, continue heating in 5-second bursts.
7. dip each frozen bar into the chocolate, gently shake off the excess, and place back on the tray.
8. freeze until ready to serve.