8 h 25 min

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.