1: Melt the butter in a pan on medium heat.
2: Add the chopped vermicelli and cook on medium-high heat, stirring continuously until golden brown, about five minutes.
3: Place toasted vermicelli into a bowl, along with pistachio butter/cream. Mix well.
4: In a loaf tin, drizzle some white chocolate. Then pour in half of the melted dark chocolate and spread evenly. Freeze for 15 minutes.
5: Add your vermicelli mixture and spread evenly.
6: Pour over remaining dark chocolate, spread evenly, and freeze for 10 minutes.
