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Dubai Pistachio Ice Cream Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 12 reviews
  • Author: Lora
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Freezing and Dipping
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Description

Dubai Pistachio Ice Cream Bars are a luxurious frozen treat featuring a crispy toasted kataifi and pistachio cream filling, layered beneath smooth pistachio almond ice cream, and coated in a glossy milk chocolate shell. Finished with vibrant green candy melts, chopped pistachios, and edible gold dust, these bars combine crunchy, creamy, and nutty textures with an elegant presentation perfect for impressing guests or enjoying a gourmet dessert at home.

Ingredients

Filling

  • 1½ tbsp unsalted butter
  • 2 oz kataifi (shredded dough)
  • 4 oz pistachio cream
  • 1 tbsp tahini
  • pinch of salt

Ice Cream Layer

  • 6 oz pistachio almond ice cream (or any ice cream of choice, e.g. Baskin Robbins Pistachio Almond)

Chocolate Coating

  • 16 oz milk chocolate, chopped or chips (see recipe notes for adjustment)
  • ¼ cup refined coconut oil (not virgin; can substitute canola or other high smoke point oil)

Decorations

  • Additional pistachio cream
  • Green candy melts
  • Chopped pistachios
  • Edible gold dust

Instructions

  1. Prepare Kataifi: Thaw kataifi dough on the counter for 2 hours or overnight in the refrigerator. Finely chop it using a sharp knife or pulse lightly in a food processor to achieve small shredded pieces.
  2. Toast Kataifi: In a large pan, melt the unsalted butter over medium heat. Add the chopped kataifi and toast, stirring frequently, until golden brown and amber in color, about 8-10 minutes. You may toast a little extra kataifi, as some can spill out while stirring. Once toasted, transfer to a mixing bowl and let cool completely.
  3. Make Filling Mixture: Once the toasted kataifi has cooled, add pistachio cream, tahini, and a pinch of salt to the bowl. Mix thoroughly to combine all ingredients evenly. Spoon about 36 grams (approximately one-third full) of the filling into each cavity of an ice cream bar mold. Tap the mold a few times to remove air pockets. Insert wooden sticks and place the mold on a flat tray. Freeze for 30 minutes to set the filling.
  4. Prepare Ice Cream Layer: Allow the ice cream to soften slightly on the counter or microwave in a heat-safe bowl for 20-30 seconds so it is easier to spoon. Spoon or pour approximately 42 grams of ice cream over the set filling in each mold cavity, filling them completely. Return the mold to the freezer and freeze for at least 2 hours or overnight until fully frozen.
  5. Melt Chocolate Coating: Combine the chopped milk chocolate and refined coconut oil in a heat-safe bowl. Melt using a microwave in 20-30 second increments, stirring in between, or melt gently using a double boiler method by placing the bowl over simmering water. Stir until smooth and fully combined. Let the melted chocolate cool down to room temperature or about 80°F (26°C).
  6. Dunk Frozen Bars: Remove the fully frozen ice cream bars from the mold. Dip each bar once into the melted chocolate, submerging it until the chocolate reaches the wooden stick. Allow excess chocolate to drip off. Hold the bar upright until the chocolate coating transitions from shiny to matte and hardens, typically under 30 seconds depending on temperature. Place dipped bars on parchment paper atop a flat tray and place back in the freezer as you coat the remaining bars.
  7. Decorate (Optional): Melt additional pistachio cream and green candy melts together until you achieve a drizzling consistency. Add a small amount of coconut oil if you want a thinner drizzle. Use a piping bag or a fork to drizzle the mixture over the bars. Sprinkle chopped pistachios on top. Finish by spraying edible gold dust for an elegant touch. Serve immediately or keep frozen until ready to enjoy.

Notes

  • You can toast the kataifi directly from the freezer if short on time.
  • Making a little extra toasted kataifi is recommended since some may spill while cooking.
  • Refined coconut oil is recommended for melting chocolate as it has a neutral flavor and high smoke point.
  • If you prefer less chocolate coating, you may reduce the amount of chocolate and oil; keep ratio consistent for proper coating texture.
  • Use a food thermometer to ensure chocolate coating is at the ideal temperature for dipping (around 80°F/26°C).
  • Allow the ice cream to soften slightly before layering for easier spreading without melting too much.

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