No-Churn Pistachio Ice Cream with Chocolate Crunch Shell

Pistachio Ice Cream:

1. In a medium bowl, mix together 1 whole can of Eagle Brand sweetened condensed milk with the unsweetened pistachio paste.
2. In a large bowl, add your cold heavy whipping cream and whip until medium-stiff peaks form. Add in a generous pinch of salt (unless you don’t prefer your ice cream with salt), along with the pistachio condensed milk mixture and gently mix together until all combined. Give it a taste and add more pistachio paste or more salt if desired, being careful not to overdo the pistachio paste as it might make the ice cream taste “heavy” if you add a ton.
3. Pour into a large container, a bread loaf pan, or pint containers and cover the top with parchment paper or plastic wrap, pressing down to seal it.
4. Freeze until hardened, for about 6 hours or overnight.

Chocolate Crunch Shell:

1. Add your chopped chocolate or chips and coconut oil to a bowl. Either heat in the microwave in 30-second increments, mixing in between, or heat on low in a pan, mixing until melted and all combined.
2. Add in the toasted kataifi and mix until combined. Drizzle on top of your frozen ice cream, wait 30 seconds to 1 minute until hardened and enjoy!