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Dubai Pistachio Ice Cream Bars Recipe

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4.5 from 10 reviews

Dubai Pistachio Ice Cream Bars combine toasted kataifi pastry with rich pistachio cream and tahini filling, layered with creamy pistachio almond ice cream, and coated in a smooth chocolate shell. These elegant frozen treats are perfect for indulgent dessert lovers seeking a unique Middle Eastern-inspired flavor experience.

Ingredients

Filling

  • 1½ tablespoon unsalted butter
  • 2 oz kataifi
  • 4 oz pistachio cream
  • 1 tablespoon tahini
  • pinch salt

Ice Cream Layer

  • 6 oz pistachio almond ice cream (Baskin Robbins or similar)

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 kataifi on the counter for 2 hours or overnight in the fridge. Finely chop with a sharp knife or food processor for easier toasting.
  2. Toast Kataifi: In a large pan, melt 1½ tablespoon unsalted butter. Add chopped kataifi and toast over medium heat until golden and amber, about 10 minutes. Toast a bit extra to account for dough loss when stirring. Transfer and cool completely in a mixing bowl.
  3. Make Filling: Once kataifi is cooled, mix in 4 oz pistachio cream, 1 tablespoon tahini, and a pinch of salt until well combined. Spoon about one third of the ice cream bar cavity (approximately 36g) with this filling. Tap the mold to remove air pockets. Insert wooden sticks and freeze for 30 minutes.
  4. Add Ice Cream: Allow the ice cream to soften slightly at room temperature or microwave for 20-30 seconds until partially melted. Spoon or pour about 42g of ice cream on top of the set filling in each mold. Freeze the entire mold for at least 2 hours or overnight until fully frozen.
  5. Melt Chocolate Coating: Combine 16 oz chopped milk chocolate with ¼ cup refined coconut oil in a heat-safe bowl. Melt using the microwave in 20-30 second increments or double boiler method, stirring until smooth. Let the chocolate cool to room temperature or about 80°F (26°C).
  6. Coat Ice Cream Bars: Remove the frozen bars from the mold and dunk each bar once into the melted chocolate until the chocolate reaches the wooden stick. Let excess chocolate drip off and stand bars upright until coating sets (less than 30 seconds). Place bars on parchment paper and freeze.
  7. Decorate (Optional): Melt pistachio cream and green candy melts to a drizzling consistency, adding coconut oil if needed. Drizzle over chocolate-coated bars using a piping bag or fork, sprinkle chopped pistachios and spray with edible gold dust. Return to freezer until set. Enjoy!

Notes

  • Toasting a little extra kataifi is recommended since some may spill out during cooking.
  • Refined coconut oil or any neutral high smoke point oil works best for the chocolate coating to keep it smooth and shiny.
  • You can soften ice cream by microwaving briefly instead of waiting at room temperature for faster preparation.
  • If you prefer a thinner chocolate coating, reduce the amount of chocolate melted accordingly.
  • Use a food thermometer to ensure melted chocolate is cooled to around 80°F for optimal coating.
  • Kataifi can be toasted straight from frozen if needed, but thawing helps with even chopping and toasting.
  • This recipe can be adapted with other ice cream flavors or nut creams if desired.

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