Crispy base

• 1 cup finely chopped kadaïf
• 2 tsp sunflower oil
• 1/4 cup sweet pistachio cream

Ice cream

• 1 tub (500 ml) Thiriet pistachio ice cream

Chocolate shell

• 200 g milk or dark chocolate (about 1 1/4 cups)
• 50 ml neutral oil (about 3 1/2 tbsp)
• A handful of crushed pistachios, for garnish

1. In a pan over medium heat, toast the finely chopped kadaïf with the sunflower oil until golden and crisp.
2. Let cool slightly, then mix in the pistachio cream until well combined.
3. Press this mixture firmly into the bottom of silicone bar or mini loaf moulds.
4. Freeze for 15 to 20 minutes.
5. Take the pistachio ice cream out of the freezer a few minutes in advance to soften slightly.
6. Spoon a generous layer over the crispy base in each mould and smooth the surface with a spatula.
7. Place in the freezer for at least 4 hours, or overnight.
8. Melt the chocolate and oil in a bowl, using a double boiler or microwave in 30-second intervals
9. Stirring until smooth.
10. Let the mixture cool to 25°C (77°F) in a deep container before dipping, to avoid melting the ice cream.
11. Unmould the frozen bars and dip them quickly into the chocolate mixture, or spoon the chocolate over them. Immediately sprinkle with crushed pistachios.
12. Place back in the freezer for 10 to 15 minutes to set the chocolate completely.
13. Remove the bars from the freezer 2 to 3 minutes before serving for the perfect texture.
14. Enjoy