2 liters of pistachio ice cream (or your preferred flavor)
350g of moleque (store-bought)
2 cans of heavy cream without the serum or 1 1/2 cups of fresh whipped cream (360ml)
FOR THE TOPPING
100g of dark chocolate, chopped
3 tablespoons of vegetable shortening or coconut oil
2 liters of pistachio ice cream (or your preferred flavor)
350g of moleque (store-bought)
2 cans of heavy cream without the serum or 1 1/2 cups of fresh whipped cream (360ml)
FOR THE TOPPING
100g of dark chocolate, chopped
3 tablespoons of vegetable shortening or coconut oil
Chill a 1.5-liter round refrigerator container in the freezer
Let the ice cream sit at room temperature until slightly softened and place it in the chilled container
Use the back of a spoon to press the ice cream into the corners and edges of the mold
Reserve in the freezer
Place the moleque between two plastic wraps and use a cookie roller to crumble it
If preferred, blend it in a blender
Mix the heavy cream with the moleque and pour it into the reserved container (if using fresh whipped cream, first beat it until smooth)
Cover with aluminum foil and freeze for about 2 hours or until firm
PREPARE THE TOPPING: In another container, melt the chocolate and butter over low heat in a water bath, stirring occasionally, until completely melted
Let it cool slightly
Remove the ice cream from the freezer, unmold it, and carefully pour the chocolate over the top, covering the entire surface
Freeze again for about 1 hour or until the topping is frozen
488 calories per slice
