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Dubai Pistachio Ice Cream Bars Recipe

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4.4 from 149 reviews

Dubai Pistachio Ice Cream Bars are an indulgent frozen treat featuring a crunchy toasted kataifi and pistachio cream filling, layered with smooth pistachio almond ice cream and coated in rich milk chocolate. Enhanced with optional decorative drizzles and edible gold dust, this elegant dessert combines Middle Eastern flavors with classic ice cream bar decadence.

Ingredients

Filling

  • 1½ tablespoon unsalted butter
  • 2 oz kataifi (shredded phyllo dough)
  • 4 oz pistachio cream
  • 1 tablespoon tahini
  • Pinch salt

Ice Cream Layer

  • 6 oz pistachio almond ice cream (e.g., Baskin Robbins)

Chocolate Coating

  • 16 oz milk chocolate, chopped or chips
  • ¼ cup refined coconut oil (not virgin) or canola oil or other high smoke point oil

Optional Decoration

  • Pistachio cream
  • Green candy melts
  • Chopped pistachios
  • Edible gold dust

Instructions

  1. Prepare Kataifi: Thaw the kataifi on the counter for 2 hours or overnight in the fridge. Finely chop it using a sharp knife or food processor to make it easier to toast.
  2. Toast Kataifi: In a large pan, melt the butter over medium heat. Add the finely chopped kataifi and toast it, stirring frequently, until it turns golden and amber in color, about 8-10 minutes. Toast slightly more than 2 oz to account for spillages during stirring, then measure the amount needed. Remove from heat and transfer to a bowl; let it cool completely.
  3. Mix Filling: Once the toasted kataifi is cooled, gently mix in the pistachio cream, tahini, and a pinch of salt until combined evenly to form the filling.
  4. Fill Mold: Spoon the filling into each cavity of an ice cream bar mold, filling about 1/3 full (approximately 36g per cavity). Tap the mold gently to remove air pockets. Place the mold on a flat tray and insert wooden sticks into each cavity. Freeze the mold for 30 minutes to set the filling layer.
  5. Add Ice Cream Layer: Allow the ice cream to soften slightly at room temperature or microwave for 20-30 seconds in a heatproof bowl until just soft but not fully melted. Spoon or pour the softened ice cream onto the set filling in each mold cavity until full (about 42g per cavity). Return the mold and tray to the freezer and freeze for at least 2 hours or overnight until fully frozen.
  6. Melt Chocolate Coating: Combine chopped milk chocolate and refined coconut oil in a heat-safe bowl. Melt using a microwave in 20-30 second bursts, stirring each time, or melt over a double boiler with simmering water. Once melted, allow the chocolate to cool to room temperature or about 80°F (26°C).
  7. Coat Ice Cream Bars: Remove the frozen ice cream bars from the mold. Dunk each bar once into the melted chocolate, submerging until the chocolate reaches the wooden stick. Allow excess chocolate to drip off, then hold the bar upright until the coating hardens and turns matte, usually within 30 seconds. Place the coated bars on parchment paper on a flat tray and freeze again while you coat the remaining bars.
  8. Decorate (Optional): Melt pistachio cream and green candy melts together until you achieve a drizzling consistency, adding a bit of coconut oil to thin if desired. Using a piping bag or fork, drizzle the mixture over the bars. Sprinkle chopped pistachios on top before setting. Optionally, spray edible gold dust for an elegant finish. Enjoy immediately or store frozen until serving.

Notes

  • When toasting kataifi, toast a little extra beyond the required 2 oz to compensate for any scattered pieces during stirring.
  • Use refined coconut oil or a high smoke point oil to ensure smooth, shiny chocolate coating without burning.
  • Allow the melted chocolate to cool to about 80°F (26°C) before dipping to get an even and thin chocolate layer.
  • If you prefer thinner chocolate coating, reduce the chocolate quantity accordingly.
  • Optional decorations add visual appeal and texture but can be omitted for a classic chocolate-coated bar.

Find it online: https://mealoria.com/dubai-pistachio-ice-cream-bars-recipe/