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In a blender, mix until smooth and creamy: ¾ cup pistachios, ½ cup cashews, 1 cup coconut cream, ¼ cup maple syrup, 1 teaspoon vanilla extract, and optional ½ teaspoon matcha powder or a few drops of natural green food coloring.
Pour the mixture into ice cream molds and insert popsicle sticks. Freeze for at least 6 hours or until completely solid.
In a bowl, mix until smooth and well combined: 1 cup melted dark chocolate and ¼ cup chopped roasted nuts (e.g. almonds or hazelnuts).
Remove the frozen pistachio ice creams from their molds. Dip each bar into the dark chocolate coating, ensuring a thick, crunchy layer. Let any excess drip off on parchment paper.
Place the coated Magnums back in the freezer for 10 minutes, or until the shell hardens.
Enjoy the bold pistachio center wrapped in a snappy, nutty dark chocolate
.