First prepare the nutsplace the sugar in a non-stick frying pan and set it over low heat.

Add the almonds and the pistachios and mix so that they are coated with the caramel.

Empty the mixture on greaseproof paper and let it cool thoroughly for 15'. Then break it into small pieces using a mortar and pestle.

Then, prepare the meringuesbeat the egg whites in a stand mixer.

Add the sugar and continue beating until it forms stiff peaks.

Line a baking sheet with greaseproof paper and using two tbsp form small meringues.

Bake in a preheated oven at 100°C for 1 hour. Let them cool thoroughly.

Start preparing your whipped cream. Beat the plant-based whipped cream for 5' -6' in the stand mixer.

Add the sweetened condensed milk and the vanilla and continue beating for 3΄- 4'(bowl 1).

Beat the heavy cream until it forms stiff peaks (bowl 2).

Softly fold the contents of bowl 1 into bowl 2, adding the nuts that you have already prepared as well as the meringues and the small pieces of chocolate.

Line 2 loaf pans with cling film. Distribute the mixture into both.

Place in the freezer for at least 8 hours.

Prepare the chocolate glazeheat the heavy cream in a small pot.

Remove from heat and add the couverture chocolate. Mix until fully incorporated.

Eight hours later, turn over the armenoville ice cream onto a platter and pour the chocolate glaze over it.