As the warm sun dips below the horizon, I can practically taste the sweetness of summer in the air. Inspired by the luxurious flavors of the Middle East, I’m thrilled to share my recipe for Vegan Dubai Chocolate Ice Cream Bars with Pistachio Crunch. This no-churn delight offers a simple way to impress your guests or indulge in a soothing treat after a long day. Not only is this dessert completely vegan and dairy-free, but it also brings a delightful combination of creamy chocolate and crunchy pistachio that will have your taste buds doing a happy dance. Plus, the best part? You can whip up a batch without an ice cream maker in sight! Are you ready to dive into this deliciously unique frozen experience?
Why is this ice cream a must-try?
Irresistible combination: The blend of creamy coconut and rich pistachio creates a flavor explosion that’s simply unforgettable.
No-churn convenience: Skip the ice cream machine – this recipe is perfect for easy, hassle-free dessert creation!
Vegan and dairy-free: Enjoy indulgence without guilt, as this ice cream caters to all dietary needs while being truly satisfying.
Versatile variations: Feel free to swap ingredients like using shredded coconut for a gluten-free option or trying a different extract for new flavors.
Crowd-pleasing treat: Whether it's a family gathering or a luxurious solo dessert, these bars are guaranteed to impress and delight everyone!
Dive deeper into dessert exploration with our delectable Cacao Nib Ice for a rich experience or try the delightful richness of Homemade Hot Chocolate to complement your sweet creations.
Dubai Chocolate Ice Cream Ingredients
• Irresistibly rich and creamy flavors await in this vegan Dubai Chocolate Ice Cream recipe!
For the Kataifi Base
- Toasted Kataifi – Provides a crunchy base. Note: For a gluten-free option, substitute with toasted shredded coconut.
- Vegan Butter – Ensures the kataifi toasts beautifully and adds richness.
For the Ice Cream Filling
- Coconut Whipping Cream – Adds a silky texture and dairy-free richness.
- Vegan Pistachio Cream Spread – Offers rich, nutty flavor and creaminess.
- Vegan Condensed Milk – Sweetens and enriches the ice cream texture.
- Vanilla Extract – Enhances flavor depth.
- Almond Extract – Adds a subtle nutty background note.
For the Chocolate Coating
- Dairy-Free Chocolate – Forms a glossy shell, essential for texture and flavor.
- Coconut Oil – Helps chocolate melt smoothly and adhere well.
For Garnish
- Dairy-Free White Chocolate – Used for drizzling, adds sweetness and visual appeal.
- Chopped Pistachios – For garnish, adds texture and nutty flavor.
Step‑by‑Step Instructions for Dubai Chocolate Ice Cream
Step 1: Prepare the Kataifi Base
Begin by preheating your oven to 350°F (175°C). Spread the toasted kataifi in a thin layer on a baking sheet, and drizzle it with melted vegan butter. Toast for about 10-12 minutes until golden and crisp, stirring halfway through for even browning. Once done, remove from the oven and let it cool slightly before combining it with vegan pistachio cream. Press this mixture firmly into the bottom of ice cream molds for a solid base.
Step 2: Create Ice Cream Base
In a mixing bowl, whip the coconut whipping cream using an electric mixer until fluffy, which should take about 3-4 minutes. Gradually fold in the vegan condensed milk, pistachio cream, vanilla extract, and almond extract. Ensure everything is well combined and smooth, creating a luscious ice cream base that captures the essence of Dubai chocolate ice cream.
Step 3: Fill Molds
Once the ice cream base is ready, pour it evenly over the kataifi layer in your prepared molds. Use a spatula to smooth out the top, ensuring the ice cream mixture completely covers the kataifi base. Carefully place the filled molds in the freezer and let them freeze for 4-6 hours, or until completely firm and set.
Step 4: Melt Chocolate Coating
As your ice cream bars near completion, prepare the chocolate coating. In a microwave-safe bowl, combine the dairy-free chocolate and coconut oil. Heat in 30-second intervals, stirring in between until fully melted and smooth. This glossy chocolate coating will provide a delightful shell for your Dubai chocolate ice cream bars, enhancing their rich flavors.
Step 5: Dip for Glorious Coating
Once the ice cream bars are frozen solid, carefully remove them from the molds. Dip each bar into the warm melted chocolate mixture, ensuring full coverage. For even coating, lean the bowl slightly and rotate the bars as you dip. Set the coated bars on a parchment-lined tray and allow the chocolate to harden for a few minutes.
Step 6: Drizzle and Garnish
Melt some dairy-free white chocolate and mix it with a bit of pistachio cream for extra flavor. Drizzle this mixture over the coated bars using a fork or piping bag for precise patterns. Before the chocolate sets, sprinkle crushed pistachios on top for an extra crunch and visual appeal. Let the bars sit until the chocolate fully hardens before enjoying your delicious Dubai chocolate ice cream bars!
What to Serve with Vegan Dubai Chocolate Ice Cream Bars?
Treat your taste buds to an array of delightful pairings that enhance the indulgence of these decadent ice cream bars.
- Fresh Berries: Their tartness balances the richness, adding a pop of color and freshness to your dessert experience.
- Coconut Macaroons: The chewy texture and hint of sweetness play beautifully alongside the crunchy kataifi, elevating the dessert’s appeal.
- Chilled Mint Tea: A refreshing beverage option that awakens your palate with each sip, complementing the creamy chocolate and nutty flavors.
- Fruit Salad: A medley of seasonal fruits brings brightness and juiciness, making each bite of chocolate ice cream bar feel lighter and more vibrant.
Pairing these delicious options not only enhances your dessert but also creates a beautiful spread perfect for gatherings or cozy nights in. Each of these choices harmonizes seamlessly with the creamy bliss of the Dubai Chocolate Ice Cream, ensuring every bite is a treasured moment.
Expert Tips for Dubai Chocolate Ice Cream
Fluffy Coconut Cream: Ensure the coconut whipping cream is whipped until light and airy; this is crucial for a delightful texture in your Dubai chocolate ice cream.
Freezing Time: Allow the filled molds to freeze for a full 6 hours for best results; under-freezing can lead to a mushy texture.
Dipping Consistency: When melting the chocolate coating, make sure it’s warm and smooth; this will help achieve a glossy finish on your bars.
Careful Removal: To easily remove the ice cream bars from molds, briefly dip the bottoms in warm water to loosen them before pulling them out.
Storage Made Simple: Wrap any leftover bars in parchment paper and store them in an airtight container in the freezer for up to a month to maintain freshness.
How to Store and Freeze Dubai Chocolate Ice Cream
Fridge: Keep any leftover bars wrapped tightly in parchment paper; they can last in the refrigerator for up to 3 days, though may lose some firmness.
Freezer: Store your Dubai chocolate ice cream bars in an airtight container or tightly wrapped in parchment for up to one month, ensuring they remain fresh and creamy.
Reheating: If the bars become too firm, let them sit at room temperature for about 5-10 minutes before enjoying for optimal texture.
Portion Control: Slice the ice cream into individual bars before freezing, making it easier to enjoy a quick treat whenever you desire!
Dubai Chocolate Ice Cream Variations
Feel free to play with the flavors and textures of your Dubai chocolate ice cream to make it uniquely yours!
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Gluten-Free: Substitute kataifi with toasted shredded coconut for a delightful, gluten-free twist. It’s just as crunchy and brings a lovely coconut flavor to the dish.
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Nut-Free: Use sunflower seed butter instead of pistachio cream for a nut-free version. This keeps the creamy texture but offers a flavor that's just as rich.
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Mint Surprise: Add a few drops of peppermint extract in place of almond extract for a refreshing mint chocolate experience. This change transforms the dessert into a summer delight that dances on your palate.
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Fruit Fusion: Mix in some crushed raspberries or chopped bananas to the ice cream filling before freezing for a fruity explosion. The brightness of the fruit harmonizes beautifully with the chocolate and pistachio flavors.
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Coffee Kick: Add instant espresso powder to the chocolate coating to create a mocha version. The coffee flavor enhances the chocolate richness, making it irresistibly decadent!
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Creamy Coconut: Substitute part of the coconut whipping cream with coconut milk for an even creamier base. This swap deepens the coconut flavor and gives an extra velvety texture.
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Tropical Topping: Consider drizzling some passion fruit puree over your bars for a splash of tropical flavor. The tartness of the fruit will add an exciting contrast to the sweetness of the ice cream.
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Sweet Surprise: For a fun crunch, fold in some dairy-free chocolate chips into the ice cream base. You'll get delightful chocolate morsels in every bite!
Explore these variations and make a batch that suits your fancy! If you're feeling adventurous, you might also enjoy a scoop of Cacao Nib Ice alongside your bars for an extra special treat!
Make Ahead Options
These Vegan Dubai Chocolate Ice Cream Bars are perfect for meal prep, allowing you to enjoy a luxurious dessert without last-minute fuss! You can prepare the kataifi base and form the ice cream filling up to 24 hours in advance—simply store them separately in the freezer to prevent sogginess. When you're ready to serve, just fill the molds with the ice cream mixture and freeze for at least 4-6 hours until firm. For the chocolate coating, you can also melt and prep the chocolate up to 3 days ahead, keeping it in an airtight container at room temperature. Just dip the frozen bars, drizzle with white chocolate, sprinkle with pistachios, and enjoy remarkably decadent results with minimal effort!
Dubai Chocolate Ice Cream Recipe FAQs
What kind of kataifi should I use for the base?
You’ll want to use toasted kataifi for this recipe, as it provides the perfect crunchy base. If you’re looking for a gluten-free option, simply substitute the kataifi with toasted shredded coconut for a similar texture without the gluten.
How do I store the Dubai chocolate ice cream bars?
To keep your ice cream bars fresh, wrap them tightly in parchment paper and store them in an airtight container in the freezer. They should stay delicious for up to one month. When you're ready to indulge, simply remove them from the freezer and let them sit at room temperature for about 5-10 minutes to soften slightly.
Can I freeze leftover ice cream bars?
Absolutely! Just make sure to wrap any leftover Dubai chocolate ice cream bars tightly in parchment paper and place them in an airtight container. They’ll remain fresh and tasty for up to a month in the freezer, ideal for those spontaneous cravings!
What if my coconut cream doesn’t whip up properly?
If your coconut cream isn’t whipping up to a fluffy consistency, it might be too warm or not cold enough. Make sure to chill both your mixing bowl and the coconut cream beforehand. If the problem persists, try using a different brand or ensure that you’re using full-fat coconut cream for the best results.
Are there any allergenic considerations with this recipe?
This recipe is vegan and dairy-free, making it suitable for many dietary needs. However, be mindful if you have nut allergies, as the vegan pistachio cream and chopped pistachios are a key ingredient. You might consider substituting sunflower seed butter for a nut-free flavor profile.
How do I achieve a glossy chocolate coating for the bars?
To achieve a beautiful, glossy coating when dipping your ice cream bars, make sure your dairy-free chocolate is melted smoothly along with coconut oil to improve its consistency. Dip each bar carefully, tilting the bowl slightly as you do to achieve an even coat. If your bars are too soft, chill them a bit longer before dipping.
Decadent Dubai Chocolate Ice Cream: Indulge Dairy-Free Bliss
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Spread toasted kataifi on a baking sheet and drizzle with melted vegan butter. Toast for 10-12 minutes until golden and crisp.
- In a mixing bowl, whip coconut cream until fluffy (3-4 minutes). Fold in vegan condensed milk, pistachio cream, vanilla extract, and almond extract until smooth.
- Pour ice cream base over kataifi in molds and smooth the top. Freeze for 4-6 hours until firm.
- Melt dairy-free chocolate and coconut oil in a microwave-safe bowl, stirring until smooth.
- Remove frozen bars from molds and dip into melted chocolate. Set on a parchment-lined tray to harden.
- Melt dairy-free white chocolate and drizzle over the bars. Top with crushed pistachios before chocolate sets.
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