Ingredients
Equipment
Method
Preparation
- Melt dark chocolate and coconut oil together in a double boiler over low heat until smooth. Pour into serving cups and coat the insides. Freeze for 15 minutes until set.
- Melt butter in a non-stick skillet over low heat. Add kataifi and toast until golden brown and crispy, about 5–7 minutes. Remove from heat and let cool.
- In a blender, combine ice cream, pistachio cream, and milk. Blend until smooth and creamy.
- Pour the pistachio milkshake into the chocolate-lined cups. Top with toasted kataifi and chopped raw pistachios.
- Serve immediately, optionally drizzling with melted chocolate or garnishing with more pistachios.
Nutrition
Notes
Use high-quality ingredients for the best flavor. Adjust milk for desired thickness and serve fresh for optimal taste.
