Ingredients
Method
- Put 25g of the unsalted pistachios in a food blender or processor and blend until fine.
- Add the yogurt and honey and blend until smooth.
- Transfer the mixture to a freezer-safe container and freeze overnight.
- For easier scooping, remove from the freezer at least 1 hour before serving to bring up to room temperature.
- Scoop into serving bowls and garnish with the chocolate shavings, chopped pistachios and fresh raspberries.
If preferred, pour the frozen mix into prepared ice cream moulds before freezing, bring up to room temperature, remove from the moulds and dip in a little melted dark chocolate before serving.