Go Back
–+ servings
Dubai Chocolate Ice Cream

Decadent Dubai Chocolate Ice Cream: Indulge Dairy-Free Bliss

Indulge in the creamy, rich flavors of Vegan Dubai Chocolate Ice Cream, a perfect dairy-free treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Freezing Time 6 hours
Total Time 6 hours 27 minutes
Servings: 6 bars
Course: Dessert
Cuisine: Middle Eastern, Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kataifi Base
  • 2 cups Toasted Kataifi For gluten-free option, substitute with toasted shredded coconut.
  • 1/4 cup Vegan Butter
For the Ice Cream Filling
  • 2 cups Coconut Whipping Cream
  • 1/2 cup Vegan Pistachio Cream Spread
  • 1/2 cup Vegan Condensed Milk
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Almond Extract
For the Chocolate Coating
  • 1 cup Dairy-Free Chocolate
  • 2 tablespoons Coconut Oil
For Garnish
  • 1/4 cup Dairy-Free White Chocolate For drizzling.
  • 1/4 cup Chopped Pistachios For garnish.

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Spatula
  • Ice cream molds
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. Pour ice cream base over kataifi in molds and smooth the top. Freeze for 4-6 hours until firm.
  4. Melt dairy-free chocolate and coconut oil in a microwave-safe bowl, stirring until smooth.
  5. Remove frozen bars from molds and dip into melted chocolate. Set on a parchment-lined tray to harden.
  6. Melt dairy-free white chocolate and drizzle over the bars. Top with crushed pistachios before chocolate sets.

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 20gCalcium: 2mgIron: 4mg

Notes

For best results, ensure coconut whipping cream is fluffy. Freeze molds for a full 6 hours and dip bars in warm chocolate for a glossy finish.

Tried this recipe?

Let us know how it was!