Pistachio ice cream with chocolate coating 🍫🤩.

Peel the pistachios. The quantity above is with the pistachios already peeled. With shell they are about 400gr approximately. And grind them until you get a cream (patience, it takes a little 💆🏽‍♀️). 👉🏼 Reserve a couple of teaspoons of crushed pistachios to decorate later.

While we are peeling the pistachios, put the pitted dates to hydrate in hot water (until they are soft).

Add the dates to the pistachio cream and blend very well.

Transfer the above cream to a bowl to mix by hand with the rest of the ingredients: first with the mascarpone

And then with the whipped cream.

When everything is well mixed, transfer the mixture to the ice cream molds and freeze for at least 6 hours.

Unmold the ice creams and cover with the topping (melted chocolate + coconut oil) to your liking! 😊

And that's it!!!🤩🤩🤩🤩