1. the night before place your coconut milk tin into the fridge and soak the pistachios in boiling water. 2. When you are ready to prepare your ice creams, remove the skins of the pistachios. 3. To a blender, add the pistachios, coconut cream (the coconut milk can without the liquid), plant based milk and maple syrup. blend until perfectly smooth. 4. Pour into your ice cream mould and add the wooden sticks. allow freezing for 3 hours minimum (this will depend on how cold your freezer is). 5. For the toppings, melt the chocolate in the microwave 20 seconds at a time, stirring in between until the chocolate is completely melted. 6. Drizzle on top of your ice cream bar (or dunk the ice cream centres into it) and top with chopped pistachios or sea salt. enjoy