Yield: makes 7
In a small sauce pot, combine blueberries, water, and maple syrup. Bring to a boil until liquid is syrupy and thick. Remove from heat. No need to mash the blueberries, some will burst and some will remain whole. Transfer to a bowl and allow to cool to room temperature before whipping ice cream.
Whip chilled whipped cream to soft peaks. Add condensed milk and vanilla. Continue to whip to stiff peaks.
Alternate adding vanilla ice cream and cooled maple blueberry into molds. Insert wooden sticks and freeze for at least 6 hours, overnight is best.
In a medium bowl, combine white chocolate chips and coconut oil. Place bowl over a pot filled with 2-inches barely simmering water. Make sure bowl does not touch water. Melt gently and stir often to ensure even heating. Remove from heat, making sure to wipe off any moisture from bottom of bowl. Pour melted chocolate into a glass for easy dunking.
Unmold frozen ice cream bars. Dip in melted chocolate and immediately top with chopped pistachios. Due to the amount of coconut oil in mixture, the chocolate will set very quickly. Enjoy immediately or keep frozen until ready to eat. Cover tightly in plastic wrap or keep in an airtight container in the freezer for up to two weeks.
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