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Dubai Pistachio Ice Cream Bars Recipe

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4.8 from 99 reviews

These Dubai Pistachio Ice Cream Bars are a luxurious frozen treat blending crunchy toasted kataifi, rich pistachio cream, creamy tahini, and smooth pistachio almond ice cream, all enrobed in a glossy chocolate coating. Finished with optional elegant decorations like green candy melts, chopped pistachios, and edible gold dust, these bars offer a decadent and refreshing dessert experience.

Ingredients

Filling and Base

  • 1½ tablespoons unsalted butter
  • 2 oz kataifi (shredded phyllo dough)
  • 4 oz pistachio cream
  • 1 tablespoon tahini
  • Pinch of salt
  • 6 oz pistachio almond ice cream (e.g., Baskin Robbins)

Chocolate Coating

  • 16 oz milk chocolate, chopped or chips (see notes)
  • 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 and toast kataifi: Thaw 2 oz of kataifi on the counter for 2 hours or overnight in the fridge. Finely chop it with a sharp knife or pulse in a food processor. In a large pan, melt 1½ tablespoons unsalted butter, then add the chopped kataifi. Toast it over medium heat until golden and amber, about 8-10 minutes, stirring often to prevent burning. Toast slightly more than needed as some may spill out during stirring. Transfer the toasted kataifi to a mixing bowl and let it cool completely.
  2. Mix filling: Once cooled, add 4 oz pistachio cream, 1 tablespoon tahini, and a pinch of salt to the toasted kataifi. Mix well to combine the filling evenly.
  3. Fill ice cream mold: Spoon the filling into each ice cream bar cavity about one-third full (approximately 36g per cavity). Tap the mold gently to remove air pockets. Place the mold on a flat tray, insert wooden sticks into each cavity, and freeze for 30 minutes to set the filling.
  4. Add ice cream layer: Allow 6 oz of pistachio almond ice cream to soften slightly by letting it sit at room temperature or microwaving for 20-30 seconds until partly melted but not liquid. Spoon or pour the softened ice cream on top of the set filling in the mold, filling each cavity fully (about 42g each). Return the mold to the freezer and freeze for at least 2 hours or overnight until fully frozen.
  5. Melt chocolate coating: Combine 16 oz chopped milk chocolate and ¼ cup refined coconut oil in a heat-safe bowl. Melt gently using the microwave in 20-30 second increments or with a double boiler over simmering water. Stir until smooth. Let the melted chocolate cool to around 80°F (26°C) to ensure it will coat the bars properly.
  6. Coat the bars: Remove the frozen bars from the mold. Dip each bar once into the cooled melted chocolate, submerging fully up to the wooden stick to create a thin, even coating. Let excess chocolate drip off, hold the bar vertically until the coating hardens and turns matte (about 30 seconds), then place the bar on parchment paper on a flat tray. Repeat with all bars and freeze again to set the coating.
  7. Decorate (optional): Melt pistachio cream and green candy melts together until drizzling consistency is achieved, adding a small amount of coconut oil if needed to thin. Drizzle over coated bars using a piping bag or fork, sprinkle chopped pistachios on top, and lightly spray edible gold dust for an elegant finish. Freeze again if needed before serving. ENJOY!

Notes

  • If preferred, toast kataifi directly from the freezer without thawing for convenience.
  • Using slightly more kataifi for toasting helps avoid loss due to spillage during stirring.
  • You can adjust the amount of chocolate melted based on the number of bars you make to avoid waste.
  • Refined coconut oil is recommended over virgin coconut oil due to its higher smoke point and neutral flavor.
  • Allowing the chocolate to cool to about 80°F ensures a glossy and less brittle chocolate shell.
  • Microwave melting should be done in short bursts to prevent burning the chocolate.

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