(MAKES 6)

INGREDIENTS:

75g shelled pistachio nuts

1/3 cup raw honey or maple syrup

2 tsp vanilla extract

300ml cream

¼ cup milk

150g Loco Love Mylk chocolate drops 

2 tsp coconut oil 

METHOD:

1. Preheat the oven to 160C. Roast pistachio nuts for around 10 minutes, or until fragrant but not too browned. Set aside to cool for 5 minutes.
2. Add cooled nuts, honey and vanilla to a high-speed blender and blend until a smooth paste forms. Use a spatula to scrape down blender sides half way through. 
3. Add cream and milk and blend until completely smooth.
4. Pour between 6 ice cream moulds. Insert popsicle sticks then freeze for a minimum of 4 hours. 
5. Once ice creams have frozen solid melt the chocolate drops and coconut oil together. 
6. Line a tray with baking paper. Remove first ice cream from its mould, dip into the melted chocolate and allow the excess to drip off. Place on the lined tray to set. Repeat with remaining ice creams. 
7. Enjoy immediately. To store left overs, wrap each ice cream in baking paper and store in an air tight container in the freezer. 

Recipe by: @panaceas_pantry
panaceaspantryblog.com