Similar to my Dubai cheesecake, this was inspired by the original Dubai chocolate bar, made famous by Fix Dessert Chocolatier in Dubai. It's since been recreated in every form possible, including magnum-style ice cream bars, which some ice cream parlours and brands (like Baskin-Robbins and Magnum) have adapted.
This recipe is sponsored by Nature’s Charm. All opinions are my own. Thank you for supporting the brands who sponsor my work!
I also saw a gorgeous version recently by Suzy from Happy Tummy 702. Here, I'll show you how to make them homemade, vegan, and dairy-free!
🧾 Ingredients overview
Here's everything you need to make your own "Dubai ice cream". Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Ingredient notes
- Toasted Kataifi: This is phyllo dough spun into a vermicelli-style, finely shredded strands. I use store-bought roasted kataifi. If you buy it uncooked, fry it until brown in a little vegan butter for the signature crunchy texture.
- Vegan Pistachio Cream: I used Eat Italian's vegan pistachio cream. If a dairy-free option isn't available, you can try making this homemade vegan pistachio cream instead. If you don't mind a less sweet result, you could probably get away with using pistachio butter instead.
- Coconut Cream: I use Nature's Charm coconut whipping cream, but their oat cream will also work. This forms the base of the no-churn ice cream, which traditionally uses dairy cream.
- Vegan Condensed Milk: It adds sweetness and helps maintain a softer texture, so it doesn't become too hard when frozen, making it easier to bite into straight from the freezer!
- Dairy-Free Chocolate: I use vegan milk chocolate, but you can use your favorite dark chocolate if you prefer. This is thinned out with a little coconut oil for easy dipping!
- Dairy-Free White Chocolate: For the pistachio drizzle, you can use this homemade vegan white chocolate recipe if you can't get store-bought.
🔪 Step-by-step images
Here's a visual overview showing how to make these crunchy and creamy pistachio ice cream bars. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
Toasted kataifi and pistachio cream are mixed.
Press the pistachio kataifi into the silicone molds, pop in a wooden lolly stick, and freeze.
Whip the coconut cream until fluffy - no need for a hand mixer!
Mix in the condensed milk, pistachio spread, vanilla extract, and almond extract.
Pour into the molds and freeze for at least 4 hours - or overnight if you have the time!
Carefully remove the molds, and place the ice cream bars on a lined tray and back in the freezer.
Dip in melted chocolate, freeze to set, and drizzle with pistachio melted white chocolate and a sprinkle of crushed pistachios.
💭 Expert tips
Don't skip the coconut oil. It helps to thin out the melted chocolate, making it easier to dip and coat the ice cream bars.
Use a tall glass to dunk the bars into melted chocolate. Then tilt the glass to help the chocolate reach up the sides.
Make them minis. If you don't want to make full-sized ice cream bars, use mini ice cream molds instead. Alternatively, you can skip the molds altogether and make them in a loaf pan, then slice them into bite-sized chunks or slices before dipping in chocolate.
💬 Customizing this recipe
Yes, you can swap the filo pastry (kataifi) for toasted desiccated coconut, a cool trick I picked up from Natalie over at Feasting On Fruit's pistachio chocolate cups.
For some recipes, like my pistachio cheesecake or pistachio tiramisu I would say no, but for this one, it should be good! Since pistachio cream is sweetened, expect a less sweet flavor if using pistachio paste or butter.
🥧 More ice cream
📖 Recipe
Vegan Dubai Pistachio Chocolate Ice Cream Bars
Ingredients
Pistachio Kataifi
Ice Cream
- 125 g (½ cup) coconut whipping cream chilled, *note 3
- 60 g (¼ cup) vegan condensed milk *note 4
- 60 g (¼ cup) vegan pistachio cream spread *note 2
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
Coating
- 170 g (6 oz) dairy-free chocolate *note 5
- 1 teaspoon coconut oil
- 15 g (½ oz) dairy-free white chocolate
- 1 tablespoon vegan pistachio cream spread *note 2
- 1 tablespoon chopped pistachios optional
Instructions
- Pistachio kataifi: If your kataifi isn't fried, toast it in a saucepan with a few tablespoons of vegan butter until golden brown. Melt the pistachio cream spread in a heat-safe bowl in the microwave for 30 seconds. Stir and fold in the toasted kataifi (shredded filo pastry) with a spatula. Spread it in an even layer into the base of 4 large silicone molds (or 6-8 smaller ones). Insert a wooden lolly stick into each mold and set aside in the freezer.
- Ice cream: Add the coconut whipping cream to a mixing bowl and whisk for 1-2 minutes until smooth. Whisk in the condensed milk, followed by the pistachio spread, almond and vanilla extract.
- Freeze: Place the ice cream mold on a small tray and pour the ice cream into the mold cavities and place in the freezer for 4-6 hours, until completely set. Once frozen, carefully remove the ice-creams from their molds and place them back into the freezer on a tray lined with parchment paper until ready to coat.
- Chocolate coating: Meanwhile, melt the dairy-free chocolate and coconut oil in a heat-resistant bowl over a double boiler. Transfer the melted chocolate to a tall glass and dip each ice cream in it. Set the bars back on the tray to set for 10 minutes.
- Pistachio garnish: Melt the white chocolate and pistachio cream over a double boiler and transfer to a piping bag. Cut off the end tip of the bag and drizzle over the ice creams. Quickly sprinkle chopped pistachios on top before the chocolate sets.
Notes
- Toasted Kataifi: You can use finely shredded filo pastry and brown it in a saucepan with 2 tablespoons vegan butter. Alternatively, swap for toasted shredded coconut.
- Pistachio Cream Spread: If you can't find a dairy-free version, use this homemade pistachio cream recipe.
- Coconut Whipping Cream: I use Nature's Charm.
- Vegan Sweetened Condensed Milk: I use Nature's Charm condensed coconut/oat.
- Dairy-Free Chocolate: I use vegan milk chocolate, you can also use dark chocolate.
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