blend the base: in a high-speed blender, add the thick cream from the top of the can of edward u0026 sons native forest® organic coconut cream (leave behind any excess water at the bottom unless needed). add pistachios, honey, vanilla bean paste, and a pinch of sea salt. blend until smooth and creamy, adding a splash of dairy-free milk only if needed to help it blend.

ninja creami prep: pour the blended mixture into a ninja creami pint container and freeze for 24 hours.

churn: after 24 hours, churn the pint in the ninja creami using the u0022ice creamu0022 setting. if needed, respin once or twice for a smooth, creamy consistency.

mold into bars: line a loaf pan with parchment paper. transfer the churned ice cream into the pan and spread evenly. freeze overnight until completely firm.

cut into bars: lift the block of ice cream out of the pan and cut into 8 equal squares using a sharp knife.

dip in chocolate: melt the chocolate chips with coconut oil (if using) until smooth. working quickly, dip each bar into the melted chocolate to coat, then place on a parchment-lined tray. return to the freezer for 10–15 minutes to harden.