Homemade Pistachio White Chocolate Magnum Ice Cream

Shopping list

• 1 can coconut milk — refrigerate overnight and use 1/2 cup of solid part (coconut cream) and 1/2 cup of liquid

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• 67 g pistachios — soak in boiling water for an hour

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• 60 ml maple syrup

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• 5 ml vanilla bean paste or vanilla extract

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• 1 pinch salt

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• 1 pinch matcha — optional, for color

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• 150 g vegan white chocolate chips

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• 1 tbsp coconut oil — 1-2 tbsp

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• 1 pinch matcha — for color

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• edible rose petals — optional topping

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• crushed pistachios — optional topping

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Step by step

1. 1

   Add all of the ice cream ingredients to a blender and blend until smooth.

2. 2

   Transfer the ice cream mixture to your ice cream molds and add the popsicle sticks.

3. 3

   Place in the freezer overnight.

4. 4

   Once the ice creams are fully frozen, melt the vegan white chocolate and whisk it together with the coconut oil and matcha.

5. 5

   Dip each ice cream in the chocolate. The chocolate will harden almost immediately from the cold of the ice cream.

6. 6

   Drizzle extra chocolate on each ice cream & add crushed pistachios and rose petals. Enjoy.