Pistachio White Chocolate Magnum Bars

PISTACHIO WHITE CHOCOLATE MAGNUM BARS

makes 6 bars | moderate | total time: 8 hours | active time: 30 minutes

a creamy no-churn classic vanilla ice cream bar with a surprise layer of Creamy Pistakio at the base — dipped in a white chocolate + Crunchy Pistakio shell. need we say more? we will. it's the perfect sweet bite: smooth, nutty, and perfectly crispy.

make a batch and keep ‘em on hand for late-night cravings!

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 OG Pistakio 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.