Dubai Pistachio Chocolate Ice Cream
Inspired by the elegance of Dubai, this vegan pistachio chocolate ice cream bar combines the crunch of kataifi, the creaminess of coconut, and the richness of dairy-free chocolate. A no-churn, no-compromise treat.
Equipment
- Mixing bowls
- Whisk or hand mixer
- Saucepan (for toasting kataifi)
- Silicone ice cream bar molds
- Wooden sticks
- Heatproof bowls (for melting chocolate)
- Spatula
- Piping bag or small plastic bag (for drizzle)
Ingredients
For the Pistachio Kataifi Base:
- 45 g toasted kataifi shredded filo pastry
- 80 g vegan pistachio cream spread
For the Ice Cream Filling:
- 125 g chilled coconut whipping cream
- 60 g vegan condensed milk
- 60 g vegan pistachio cream spread
- 1 tsp vanilla extract
- ¼ tsp almond extract optional
For the Chocolate Coating:
- 170 g dairy-free chocolate dark or vegan milk
- 1 tsp coconut oil
For the Garnish:
- 15 g dairy-free white chocolate
- 1 tbsp vegan pistachio cream
- 1 tbsp finely chopped pistachios optional
Instructions
Toast the Kataifi:
- Gently toast the shredded kataifi in vegan butter until it turns irresistibly golden and delightfully crisp. Quick, fragrant, and ready in minutes.
Make the Base Layer:
- Melt pistachio spread for 30 seconds, stir into toasted kataifi, then press into silicone molds. Slide in wooden sticks. Freeze until firm.
Whip the Ice Cream:
- Whisk coconut cream until smooth. Add condensed milk, pistachio spread, vanilla, and almond extract. Blend until velvety.
Fill & Freeze:
- Pour the pistachio mixture over the kataifi base in each mold. Freeze for 4–6 hours until totally set.
Chocolate Dip:
- Melt vegan chocolate with coconut oil. Pour into a tall cup and carefully dip each frozen bar, coating it in silky perfection. Watch the magic set!
Final Touch:
- Warm white chocolate and pistachio spread until smooth, then drizzle over the bars and finish with a sprinkle of crushed pistachios before it sets for a perfect crunch.
Serve or Store:
- Enjoy right away or keep frozen for up to 2 weeks in an airtight container.
Notes
This recipe isn’t just a treat—it’s a tribute to elegance. The kataifi adds crunch and culture, the pistachio brings tradition and taste, and the chocolate? That’s your finishing flourish. Feel free to infuse rosewater for a floral twist or replace kataifi with toasted coconut for a gluten-free touch. It’s adaptable, exquisite, and all yours.