Let ice cream stand at room temperature until slightly softened, about 10 minutes. Line 8 small bowls with plastic wrap, leaving a 3-inch overhang.

Using a 2 oz. ice cream scoop, place 1 scoop of ice cream into the bottom of each bowl. Press a cherry into each, and top with another scoop of ice cream. Wrap and twist into a ball. Freeze for 2 hours.

Melt chocolate chips in the microwave in 30-second intervals, stirring each time, for about 3 to 4 minutes. Mix in coconut oil and let cool slightly for 10 minutes.

Pulse cookies and pistachios in a food processor until finely ground and place mixture in a shallow bowl.

Coat ice cream balls by pouring melted chocolate over the top, then roll into the cookie mixture if desired. Freeze for an additional hour.