Vegan Dubai Pistachio Chocolate Ice Cream Bars Recipe

Introduction

These Vegan Dubai Pistachio Chocolate Ice Cream Bars combine creamy pistachio flavor with a crunchy kataifi base and a rich chocolate coating. Perfect for a refreshing treat, they are dairy-free, indulgent, and elegant enough to impress your guests.

Ingredients

• 45 g toasted kataifi (shredded filo pastry)
• 80 g vegan pistachio cream spread
• 125 g coconut whipping cream (chilled)
• 60 g vegan condensed milk
• 60 g vegan pistachio cream spread
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• 170 g dairy-free chocolate
• 1 teaspoon coconut oil
• 15 g dairy-free white chocolate
• 1 tablespoon vegan pistachio cream spread
• 1 tablespoon chopped pistachios (optional)

Instructions

1. Step 1: If your kataifi isn’t fried, toast it in a saucepan with a few tablespoons of vegan butter until golden brown. Melt 80 g of pistachio cream spread in a heat-safe bowl in the microwave for 30 seconds. Stir and fold in the toasted kataifi with a spatula, then spread this mixture evenly into the base of 4 large silicone molds (or 6-8 smaller ones). Insert a wooden lolly stick into each mold and place them in the freezer.
2. Step 2: In a mixing bowl, whisk the chilled coconut whipping cream for 1-2 minutes until smooth. Add the vegan condensed milk, pistachio cream spread, vanilla extract, and almond extract (if using), whisking to combine thoroughly.
3. Step 3: Place the molds on a tray and pour the ice cream mixture into each cavity. Freeze for 4-6 hours or until fully set. Once frozen, carefully remove the ice creams from their molds and return them to the freezer on a parchment-lined tray until ready to coat.
4. Step 4: Melt the dairy-free chocolate and coconut oil together in a heat-resistant bowl over a double boiler. Transfer the melted chocolate to a tall glass and quickly dip each ice cream bar into it, coating fully. Place the coated bars back on the tray and let the chocolate set for 10 minutes.
5. Step 5: Melt the white chocolate and 1 tablespoon of pistachio cream over a double boiler. Transfer to a piping bag, cut off the tip, and drizzle over the ice cream bars. While the drizzle is still wet, sprinkle chopped pistachios on top. Allow the decorations to set before serving.

Tips & Variations

• For extra crunch, toast the kataifi until a deeper golden brown but be careful not to burn it.
• If you cannot find vegan condensed milk, make a simple version by simmering coconut milk and sugar until thickened.
• Swap out pistachio cream for another nut butter like almond or hazelnut for a different flavor twist.
• Use silicone molds for easy removal, or line regular molds with parchment paper if needed.

Storage

Store the ice cream bars in an airtight container in the freezer for up to one week. To re-harden after thawing during serving, simply place them back in the freezer for 10-15 minutes. Avoid refreezing multiple times for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ice cream bars without a silicone mold?

Yes, you can use small paper cups or a lined loaf pan. Insert sticks once the mixture is slightly frozen for support, then continue freezing until solid.

Is it possible to make this recipe nut-free?

Replacing pistachio cream is tricky as it’s a key flavor, but you can try sunflower seed butter or tahini for a nut-free alternative. Keep in mind the taste and texture will differ.

Vegan Dubai Pistachio Chocolate Ice Cream Bars Recipe

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★★★★★

4.5 from 113 reviews

• Author: anna
• Total Time: 4 hours 45 minutes
• Yield: 4 large ice cream bars 1x
• Diet: Vegan

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Description

These Vegan Dubai Pistachio Chocolate Ice Cream Bars are a luxurious dairy-free dessert, combining crunchy toasted kataifi pastry with creamy pistachio ice cream, coated in rich dairy-free chocolate and garnished with pistachios and white chocolate drizzle. Perfect for a refreshing, nutty treat that’s both vegan and indulgent.

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Ingredients

Scale 1x2x3x

Base

• 45 g toasted kataifi (shredded filo pastry)
• 80 g vegan pistachio cream spread

Ice Cream Mixture

• 125 g coconut whipping cream (chilled)
• 60 g vegan condensed milk
• 60 g vegan pistachio cream spread
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)

Chocolate Coating and Garnish

• 170 g dairy-free chocolate
• 1 teaspoon coconut oil
• 15 g dairy-free white chocolate
• 1 tablespoon vegan pistachio cream spread
• 1 tablespoon chopped pistachios (optional)

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Instructions

1. Prepare Pistachio Kataifi Base: If the kataifi is not fried, toast it in a saucepan with a few tablespoons of vegan butter until golden brown. Melt 80 g of vegan pistachio cream spread in a microwave-safe bowl for 30 seconds. Stir and fold the toasted kataifi into the pistachio cream with a spatula. Spread this mixture evenly into the base of 4 large silicone molds or 6-8 smaller ones. Insert a wooden lolly stick into each mold and set aside in the freezer.
2. Make Ice Cream Mixture: In a mixing bowl, whisk the chilled coconut whipping cream for 1-2 minutes until smooth and slightly aerated. Gradually whisk in the vegan condensed milk, followed by 60 g of vegan pistachio cream spread, vanilla extract, and almond extract if using. Ensure the mixture is fully combined and smooth.
3. Freeze Ice Cream Bars: Place the mold on a tray and pour the ice cream mixture into each cavity over the kataifi base. Freeze for 4-6 hours or until completely set. Once frozen, carefully remove the ice cream bars from the molds and return them to the freezer on a tray lined with parchment paper until ready to coat.
4. Prepare Chocolate Coating: Melt the dairy-free chocolate and coconut oil in a heat-resistant bowl over a double boiler until smooth. Transfer the melted chocolate into a tall glass for easy dipping.
5. Coat Ice Cream Bars: Dip each frozen ice cream bar quickly into the melted chocolate ensuring full coverage. Place them back on the tray and allow the coating to set for about 10 minutes in the freezer or at room temperature.
6. Apply Pistachio Garnish: Melt the dairy-free white chocolate and 1 tablespoon of vegan pistachio cream spread together over a double boiler until smooth. Transfer to a piping bag and drizzle over the chocolate-coated ice cream bars. Immediately sprinkle with chopped pistachios before the drizzle sets.

Notes

• Toasting the kataifi adds crunch and enhances flavor—using vegan butter for toasting keeps the recipe plant-based.
• Ensure the coconut whipping cream is well chilled for better aeration and creaminess when whisked.
• Vegan condensed milk and pistachio cream spread are key to achieving creamy texture and flavor without dairy.
• Use silicone molds for easy removal of ice cream bars.
• The coating sets best if the ice cream is very cold before dipping to avoid melting.
• For best results, store finished bars in the freezer until serving.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Freezing
• Cuisine: Middle Eastern

Keywords: vegan pistachio ice cream, dairy-free ice cream bars, vegan desserts, Middle Eastern ice cream, pistachio chocolate bars