Indulge in the rich and nutty flavors of Dubai Pistachio Ice Cream Bars! These luxurious frozen treats combine a crunchy kataifi base, creamy pistachio filling, and smooth ice cream, all coated in a luscious milk chocolate shell. Topped with chopped pistachios and a touch of edible gold dust, they’re the perfect dessert for anyone who loves Middle Eastern-inspired flavors with a gourmet twist.
Equipment
- ice cream bar mold/wooden sticks
- small flat tray
- parchment paper
- tall narrow glass for chocolate dunking
- food processor optional
- food thermometer optional
Dubai Pistachio Ice Cream Bars Recipe Ingredients
- 1½ tablespoon unsalted butter
- 2 oz kataifi
- 4 oz pistachio cream
- 1 tablespoon tahini
- pinch salt
- 6 oz any ice cream I used Baskin Robbins Pistachio Almond
- 16 oz milk chocolate, chopped or chips * see recipe notes
- ¼ cup refined coconut oil (not virgin) or canola oil or any other high smoke point oil
Optional Decoration
- pistachio cream
- green candy melts
- chopped pistachios
- edible gold dust
Dubai Pistachio Ice Cream Bars Recipe Instructions
- Thaw kataifi on counter for 2 hours or overnight in the fridge. Finely chop with a sharp knife or in a food processor.
- In a large pan, melt the butter. Add kataifi and toast until golden and amber, approx 8-10 mins. You can also toast shredded kataifi straight from the freezer. Although you need only 2oz (56g) of kataifi for the filling, I would highly suggest you toast a small amount more than indicated, as some of the shredded dough inevitably spills out of the pan as you stir. You can always measure your kataifi afterwards.1½ tablespoon unsalted butter,2 oz kataifi
- Transfer toasted kataifi into a mixing bowl and allow to cool completely. Once cooled, add and mix in the pistachio cream, tahini, and salt. Spoon filling into each ice cream bar cavity about ⅓ full (approx 36g each). Tap the mold a few times to prevent any air pockets. Place entire mold onto a small flat tray. Insert the wooden sticks and allow to set in freezer for 30 minutes.4 oz pistachio cream,1 tablespoon tahini,pinch salt
- Allow your ice cream to melt on the counter, or microwave for 20-30 secs in a heat-safe bowl. Consistency doesn’t need to be fully melted as it will do so naturally. Spoon or pour ice cream on top the set filling until it’s full or approx 42g each bar. Transfer mold/tray back into the freezer for 2 hours min until frozen or overnight.
- When ice cream layer is fully frozen, combine coconut oil and chocolate and melt in a heat-safe bowl using the microwave in short 20-30 secs increments. You can also use the double boiler method by placing bowl over a saucepan of shallow simmering water. Pour melted chocolate into a narrow tall glass deep enough to dunk the bars. If you prefer to melt less chocolate, see Recipe Notes below.
- Allow chocolate to cool to room temperature or at least 80℉ (26℃). Use a food thermometer if you own one.
- Detach frozen ice cream bar from mold and dunk into the chocolate ONCE. This will ensure you an even thin coating. Submerge ice cream bar until melted chocolate reaches the wooden stick. Allow any excess chocolate to drip off, then hold ice cream vertically upright until chocolate has hardened – coating will turn from shiny to matte. This usually takes less than 30 seconds depending on the temperature of the chocolate and the bars. Lay bar down on parchment paper on top the flat tray and place in freezer as you dunk the remaining bars.
- Optional decorations: melt pistachio cream and green candy melts together until you get a drizzling consistency. You can also add a small amount of coconut oil if you’d like it thinner. Drizzle and decorate using a piping bag or a fork and sprinkle chopped pistachios on top before it sets. Spray edible gold dust and ENJOY!
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