ingredients:
for the ice cream base:
- 1 cup cold heavy cream
- 6 tbsp sweetened condensed milk, cold
- 2 tsp vanilla extract
- vanilla bean paste (optional)
- pinch of salt
for the pistachio shell:
- ½ bag white chocolate chips, melted and cooled (about 5 oz)
- 4 heaping tbsp Pistakio Crunchy Pistachio Spread
- 2 tbsp refined coconut oil (or other neutral oil)
for the mold:
- 6 heaping tbsp of Pistakio Creamy Pistachio Spread
instructions:
- prep your ice cream molds by dolloping 1 heaping tsp of Creamy Pistachio Spread into the bottom of each cavity. freeze while you make the base.
- in a large bowl, whip the cold heavy cream until soft peaks form.
- fold in the sweetened condensed milk, vanilla, and salt until just combined. do not overmix.
- scoop the ice cream base into the frozen molds, smooth the tops, cover, and freeze overnight.
- in a tall glass, melt the white chocolate chips and let cool slightly. stir in Crunchy Pistakio and coconut oil until smooth. allow the mixture to cool completely before dipping.
- unmold each frozen ice cream bar and dunk into the white chocolate shell. gently tap against the glass to smooth the coating.
- place on a parchment-lined tray and return to the freezer for at least 30 minutes.
- enjoy cold from the freezer.
