Pistachio Magnum Bar

Homemade Pistachio Magnum Bar 

Makes: 6–8 bars | 6 hours freezing

Pistachio Ice Cream Base

• ¾ cup roasted pistachios

• ½ cup cashews

• 1 cup coconut cream

• ¼ cup maple syrup

• 1 tsp vanilla extract

• ½ tsp matcha or a few drops of natural green food colouring (optional, for a brighter pistachio shade)

Chocolate Crunch Shell

• 1 cup dark chocolate, melted

• ¼ cup finely chopped roasted nuts (almonds, hazelnuts, or pistachios)

Instructions

1. Blend all the pistachio ice cream base ingredients together until completely silky and smooth.

2. Pour into ice cream bar moulds, insert sticks, and freeze for 6 hours or overnight until fully solid.

3. Mix the melted dark chocolate with the finely chopped nuts to make the chocolate crunch shell.

4. Unmould the frozen bars and dip each one into the chocolate coating. Let the excess drip off onto parchment paper for a clean finish.

5. Freeze again for 10–15 minutes to harden the chocolate shell completely.

6. Best eaten straight from the freezer!

Nutrition (per bar, est.): ~280 cal | 6g protein | 19g fat | 22g carbs | 3g fibre