Dubai Pistachio Ice Cream Bars Recipe

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Warm & Familiar Dubai Pistachio Ice Cream Bars Recipe

There’s something truly magical about the way this Dubai Pistachio Ice Cream Bars Recipe brings together crisp textures and velvety creaminess. I love when a dessert feels indulgent but never overly complicated—and this bar hits that sweet spot perfectly. As you take a bite, the toasted kataifi adds a delicate crunch that contrasts beautifully with the luxuriously smooth pistachio ice cream nested inside. You’ll notice how the nutty undertones from tahini and the richness of pistachio cream create a depth of flavor that feels both exotic and comforting. Imagine enjoying these on a warm afternoon, the cool ice cream melting just enough as you savor each bite. It’s a dessert that feels like a special treat but comes together with surprisingly simple steps. If you’ve ever wondered how to make a dessert that’s both crispy and creamy with those subtle Middle Eastern-inspired flavors, this Dubai Pistachio Ice Cream Bars Recipe is exactly what you need. Let’s dive into what makes it so special.

Ingredient Breakdown

• Unsalted butter (1½ tbsp): Adds rich, nutty flavor and helps toast the kataifi perfectly.
• Kataifi (2 oz): These shredded dough strands bring an irresistible crisp texture when toasted.
• Pistachio cream (4 oz): The heart of the filling, offering lush flavor and smoothness; can swap with almond or hazelnut cream.
• Tahini (1 tbsp): Adds earthiness and depth—don’t worry, it balances pistachio sweetness beautifully.
• Pinch of salt: Enhances all the flavors, making sweetness and nuttiness pop.
• Ice cream (6 oz): I love using Pistachio Almond from Baskin Robbins, but any creamy pistachio or vanilla ice cream works.
• Milk chocolate, chopped or chips (16 oz): For the coating; creamy and smooth to complement the bittersweet filling.
• Refined coconut oil (¼ cup): Helps make the chocolate coating smooth and easy to work with (can use canola or other high smoke-point oils).
• Optional decorations: Pour pistachio cream and green candy melts drizzle, chopped pistachios, and even edible gold dust for a fancy touch.

Before You Start

Before you roll up your sleeves, plan for a little prep time to thaw the kataifi—it’ll soften up just enough to chop finely for that perfect texture. Also, gather your ice cream and get the molds ready so the assembly flows smoothly. No oven needed here, but a freezer is essential to lock in those layers. This mise en place sets you up for success and saves frustration.

How to Make Dubai Pistachio Ice Cream Bars Recipe

1. Thaw your kataifi on the counter for about 2 hours or overnight in the fridge. This softens the shredded dough so that it’s easier to chop finely—either with a sharp knife or pulse in a food processor until almost powdery. This step makes sure your filling will have an even texture and toast beautifully.
2. Toast the kataifi gently in a large pan with melted butter over medium heat. Stir continuously until it turns a rich golden and amber shade, about 8–10 minutes. You’ll catch a warm, fragrant nutty smell—that’s where flavor builds! I recommend prepping a little extra because some bits escape when stirring.
3. Let the toasted kataifi cool completely. This is important so that the pistachio cream mixture doesn’t melt or separate when mixing.
4. Mix the filling: Stir the cooled kataifi with pistachio cream, tahini, and a pinch of salt until you get a velvety, evenly combined filling. The tahini lends a luscious earthiness that pairs beautifully with the pistachio’s sweetness.
5. Fill your ice cream bar mold about one-third full with this pistachio-kataifi concoction (roughly 36g per cavity). Tap the mold gently on the counter to settle the mixture and avoid air pockets, which can cause gaps.
6. Insert wooden sticks and freeze the mold on a flat tray for 30 minutes to set the filling firmly.
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Cook Like a Pro
To get that crisp yet tender kataifi texture, don’t rush the toasting—low and steady heat locks in the buttery crunch. Keeping the chocolate coating at around 80℉ before dipping avoids cracking and ensures an even, thin shell that snaps elegantly.
7. Prepare your ice cream layer: Let the ice cream soften a bit on the counter or pulse in the microwave for 20–30 seconds. It doesn’t have to be liquid—just soft enough to scoop or pour.
8. Top each frozen filling with ice cream until the mold is full (about 42g per cavity). Tap again to smooth the surface.
9. Freeze for at least 2 hours or overnight so the bars are fully solid.
10. Melt chocolate and coconut oil using short microwave bursts or a double boiler. The coconut oil keeps the coating shiny and easy to dip.
11. Let chocolate cool to about 80℉ (or room temperature) before dipping. Hotter chocolate will melt the ice cream surface, causing uneven coating.
12. Invert and dunk each bar once in the melted chocolate, submerging it just until the chocolate reaches the stick. Hold vertical and let excess drip for a thin, even shell. After 30 seconds or so, the chocolate sets unlike a mirror finish to a subtle matte.
13. Place dipped bars on parchment-lined tray and quickly return them to the freezer.
14. Add optional decorations: melt together pistachio cream and green candy melts to drip over bars, sprinkle chopped pistachios, or spray edible gold dust for that luxurious glow right before serving.

Flavor Variations for Dubai Pistachio Ice Cream Bars Recipe

• Swap ice cream flavors: Try rose or saffron ice cream for a floral twist that pairs beautifully with the nutty filling.
• Salty-sweet contrast: Sprinkle flaky sea salt on the chocolate coating to heighten flavor complexity.
• Chocolate darkening: Use dark chocolate (60-70% cacao) instead of milk for a richer, slightly bitter note that cuts through the sweetness.
• Topping upgrades: Add toasted coconut flakes or finely chopped dried figs atop the drizzle for a chewy contrast.
• Spice infusion: Stir a pinch of cinnamon or cardamom into the kataifi-tahini mixture for warm aromatic undertones.
• Vegan twist: Use coconut or almond-based ice cream and substitute butter with vegan margarine; make sure chocolate is dairy-free.

Storage, Freezer & Reheat Tips

• Store bars in an airtight container in the freezer for up to 2 weeks; they’ll keep their texture and flavor nicely.
• If ice crystals form, let bars sit at room temperature for 5 minutes before serving to soften just a touch.
• Avoid refreezing once thawed, as texture can degrade and the chocolate coating may dull.
• For quick softening before eating, microwave for 10–15 seconds but watch closely to prevent melting the filling entirely.
• Decorations like pistachio drizzle or edible gold dust should be added just before serving to stay fresh and vibrant.

Dubai Pistachio Ice Cream Bars Recipe FAQs

• Can I use store-bought shredded phyllo instead of kataifi? Yes! Store-bought kataifi is great; just thaw and toast as directed for best results.
• What if I don’t have tahini? You can substitute with almond butter or even a small amount of sesame oil, but tahini’s nuttiness is best.
• How do I prevent the chocolate from cracking? Let the chocolate cool to about 80℉ before dipping, and dip each bar only once for a thin, flexible coating.
• Can I make these ahead for a party? Absolutely! Prepare and freeze them up to 2 weeks in advance—just add fresh decorations right before serving.
• What molds work best? Silicone ice cream bar molds with wooden sticks are ideal for easy removal and perfect shapes.

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