PISTACHIO MAGNUM

Clarifications: The pistachios I bought the 100 gr bag of peeled pistachios from Mercadona. By this I mean that the weight is in peeled pistachios. The date is not in fruit, but date cream. I put 2 dessert spoons but the quantity is for each one according to the level of sweetness you like. It is IMPORTANT THAT THE YOGURTS ARE NOT SKINNED or the ice creams will be more crystallized.

Let's start with the recipe, which is very, very simple. Chop the pistachios and reserve a couple of tablespoons for the toppings. With the rest we proceed with patience to make the pistachio cream, with a good food processor and stirring from time to time, until it looks like a cream.

Once the cream is ready, add the mascarpone, the yogurts, the date cream that I always have in the fridge, if not you should make it at the moment (boil the pitted dates for a couple of minutes, take them out of the water and crush them adding a little bit of the boiling water). We integrate everything very well and fill the ice-cream molds. Leave in the freezer for at least 6-7 hours.

After this time, melt the chocolate with the coconut oil and put it in a long narrow bowl. But we have to fit the ice cream in width. We do it in strokes of. 30 sec in the microwave, stir and put it back in so that the chocolate does not burn. Let it warm up without thickening too much.

Unmold the ice creams and dip them quickly in the chocolate, dip in and out, put the chopped pistachio on both sides before the chocolate hardens and let cool completely.

When it is completely cold we can keep it in the freezer in plastic bags all together. I show you how they look like inside. I hope you like it. Let me know how it turns out

With the chocolate that you have left over you can save it to make more ice cream or you can make my recipe for dairy-free nocilla that you can find in my recipes.