2generous scoop pistachio ice-creamhome-made or store bought
42graw honey2 tbsp
white chocolate flakes
a touch of green food colouringoptional
Magic Shell:
180gwhite chocolate chips1 cup, I use Callebaut White Callets
27gcoconut oil2 tbsp, I use Nutiva Virgin Organic Coconut Oil
white chocolate flakes and ground pistachios to garnish
Instructions
Place all the ingredients in a blender and mix until fully incorporated. Adjust amount of honey to your liking.
Pour into popsicle molds and transfer to the freezer. Allow to freeze for 6-24 hours.
To make the magic shell: Place the chocolate callets in a microwave safe dish. I used a flexible silicone measuring cup, which made it easy to dip and the popsicles for full coverage.
Melt chocolate in a microwave in 30-second intervals, stirring every 30 seconds. Once melted and smooth, add the coconut oil and stir until fully incorporated. Let cool slightly.
Remove the popsicles from the freeze and unmold by placing under warm running water. Remove the popsicles one at a time and quickly dip into the white chocolate mixture.
Immediately garnish with white chocolate flakes and ground pistachios. The shell forms almost immediately, so you will need to move quickly.
Place the covered popsicles on a plate and return to the freezer until ready to eat, or enjoy immediately.