Delicious Pistachio Ice Cream Bars with Caramel

In a food processor, blend the shelled pistachios until finely ground. It's important to stop before they turn into a paste, aiming for a fine consistency.

In a separate bowl, combine the heavy cream, sweetened condensed milk, and vanilla extract. Mix until smooth. Gradually fold in the ground pistachios until well incorporated.

Pour the mixture into a suitable mold or a loaf pan, smoothing the top with a spatula. Cover with plastic wrap and freeze for at least 4-6 hours, or until firm.

Once frozen solid, remove the mold from the freezer and let sit for a few minutes to soften slightly for easier removal.

While the ice cream firms up, melt the Callebaut Gold chocolate with coconut oil over a double boiler or in the microwave in short intervals, stirring until smooth.

Make sure to let it cool slightly before using, but do not allow it to harden.

Once the ice cream has set, cut it into bars or squares. Dip each piece into the melted caramel chocolate until fully coated.

Immediately sprinkle with Mona Lisa Crunch and any additional crushed pistachios for added texture and visual appeal.

Place coated bars back on a parchment-lined tray and freeze briefly to set the chocolate coating.

Once set, serve your delightful pistachio ice cream bars as a festive dessert. They are perfect for gatherings or as a sweet treat during the holidays!

Store any leftovers in an airtight container in the freezer, but they’re sure to be gone quickly!