Magnum Pistachio Recipe

Line a baking sheet with parchment paper and place in the freezer.

In a shallow dish, mix together chopped pistachios and sea salt.

Remove Magnum bars from their packaging and insert a wooden stick into the base.

Roll each ice cream bar in the pistachio mixture, making sure to press the nuts onto the ice cream.

Place the coated bars on the prepared baking sheet and return to the freezer for 2 hours.

In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 15 second increments, stirring after each until fully melted.

Remove the coated bars from the freezer and quickly dip each one into the white chocolate mixture, using a spoon to coat the entire bar.

Place the bars back on the baking sheet and return to the freezer for another 2 hours before serving.