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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
