If you’re looking for a dessert that’s as indulgent as it is unique, let me introduce you to the Vegan Dubai Pistachio Chocolate Ice Cream Bars Recipe. This vibrant treat combines the crunchy, nutty goodness of toasted kataifi pastry with the creamy richness of coconut whipped ice cream, all beautifully swirled with pistachio cream and finished with a luscious dairy-free chocolate coating. Each bite delivers a perfect balance of textures and flavors that will transport your taste buds straight to the heart of Dubai’s dessert scene, all while being completely plant-based and utterly irresistible.
Ingredients You’ll Need
Getting these bars just right starts with simple yet carefully chosen ingredients, each playing a vital role in texture, taste, and that unmistakable pistachio charm. From the flaky kataifi strands that add crunch to the smooth coconut cream providing a luscious base, every component elevates this recipe into an unforgettable frozen treat.
- 45 g toasted kataifi: This shredded filo pastry brings a delicate crispiness to the bars — ensure it’s nicely toasted for maximum crunch.
- 80 g vegan pistachio cream spread: Adds a rich, nutty flavor that defines the essence of this dessert.
- 125 g coconut whipping cream (chilled): Creates the creamy, smooth ice cream texture essential for this vegan version.
- 60 g vegan condensed milk: Sweetens naturally and enhances the creamy consistency without dairy.
- 60 g vegan pistachio cream spread: A second helping inside the ice cream to intensify pistachio flavor.
- 1 teaspoon vanilla extract: Adds depth and warmth to the ice cream base.
- ¼ teaspoon almond extract (optional): Provides a subtle hint of nuttiness to complement the pistachio.
- 170 g dairy-free chocolate: For the luscious chocolate coating that seals all flavors together.
- 1 teaspoon coconut oil: Helps the chocolate melt smoothly and harden perfectly around the bars.
- 15 g dairy-free white chocolate: Used for a decorative drizzle to contrast the dark chocolate.
- 1 tablespoon vegan pistachio cream spread: Mixed with white chocolate for that beautiful finishing touch.
- 1 tablespoon chopped pistachios (optional): Adds a lovely crunchy garnish and vibrant color on top.
How to Make Vegan Dubai Pistachio Chocolate Ice Cream Bars Recipe
Step 1: Prepare the Pistachio Kataifi Base
Start by toasting your kataifi if it’s not already fried — this is crucial for adding that wonderful golden crunch to the base of your bars. Melt 80 grams of your pistachio cream spread gently to help coat the kataifi strands, folding them together with care. Once combined, press this mixture evenly into the bottom of your silicone molds, ensuring each mold is sturdy with the toasted base. Don’t forget to insert wooden sticks before placing them in the freezer. This foundation sets the tone for texture contrast in every bite.
Step 2: Whip Up the Pistachio Ice Cream Mixture
Next, whisk the chilled coconut whipping cream until it becomes luxuriously smooth, mimicking the creaminess of traditional dairy ice cream. Carefully fold in the vegan condensed milk, followed by the pistachio cream spread, almond extract, and vanilla extract. This mixture is where the creamy pistachio magic really happens — make sure all ingredients are well combined for a silky smooth ice cream layer that will freeze perfectly.
Step 3: Freeze the Bars
Pour your luscious pistachio ice cream mixture over the kataifi base in the molds. Place the entire tray in the freezer for at least 4 to 6 hours, or until fully set. Patience is key here because you want the ice cream to solidify into a firm yet creamy texture, perfect for dipping and eating. When they’re frozen solid, carefully unmold each bar and return them to the freezer on a parchment-lined tray, ready for the next step.
Step 4: Coat with Dairy-Free Chocolate
Melt the dairy-free chocolate and coconut oil together using a gentle double boiler to avoid burning. This silky coating will give your bars that show-stopping glossy finish. Holding each bar by the stick, dip them carefully into the melted chocolate, allowing any excess to drip back into the bowl. Set them back on your tray and give the coating around 10 minutes to harden before moving on to the decoration.
Step 5: Add the Pistachio Drizzle and Garnish
Combine the dairy-free white chocolate and a tablespoon of pistachio cream spread, melting them again over a double boiler to create a speckled light drizzle. Transfer this mixture to a piping bag and drizzle artistically over your cooled bars. Before the drizzle sets, sprinkle chopped pistachios on top for an extra layer of crunch and eye-catching green flecks. This finishing touch not only intensifies flavor but makes your bars truly Instagram-worthy.
How to Serve Vegan Dubai Pistachio Chocolate Ice Cream Bars Recipe
Garnishes
Serving these bars with a handful of crushed pistachios or a dusting of edible rose petals adds an elegant flair reminiscent of Dubai’s luxurious desserts. You might also scatter a few flakes of toasted coconut or a light sprinkle of powdered sugar for extra visual appeal and a hint of contrast.
Side Dishes
Pair these bars with fresh seasonal fruit like mango, pomegranate, or berries to balance the rich pistachio and chocolate flavors. A light mint leaf or a dollop of vegan whipped cream can complement the creamy texture beautifully, adding freshness to each bite.
Creative Ways to Present
Serve your Vegan Dubai Pistachio Chocolate Ice Cream Bars on decorative wooden boards lined with parchment paper or arrange them in elegant dessert dishes garnished with edible flowers. For a fun twist at parties, present them alongside small bowls of dipping chocolate and crushed nuts so guests can customize their bites.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container lined with parchment paper between layers to prevent sticking. Keep them in the freezer so they maintain their perfect texture. When stored properly, they will stay delicious for up to two weeks.
Freezing
This recipe is ideal for making in advance because it freezes wonderfully. After molding and coating the bars, place them on a tray until solid, then transfer to a freezer-safe container to save space. This way, you’ll have a stunning dessert ready whenever the craving hits.
Reheating
Since these are frozen treats, reheating isn’t required. However, if the chocolate shell becomes too hard, simply let the bars sit at room temperature for 5 minutes before enjoying to soften slightly without losing their form.
FAQs
Can I use regular condensed milk instead of vegan condensed milk?
For this Vegan Dubai Pistachio Chocolate Ice Cream Bars Recipe, it’s important to use vegan condensed milk to keep it fully plant-based and to maintain the perfect texture and sweetness without dairy.
What can I substitute if I can’t find kataifi pastry?
If kataifi is hard to source, you could try finely shredded phyllo dough or thinly crushed vegan crackers for a similar crunch, though the flavor will be slightly different.
Is coconut whipping cream necessary?
Coconut whipping cream provides the creamy base that mimics dairy ice cream’s richness. You can try other plant-based whipping creams, but coconut tends to give the best consistency and flavor for this recipe.
Can I make these bars without chocolate coating?
Absolutely! While the chocolate coating adds a rich layer of flavor and texture, you can enjoy the bars as frozen pistachio ice cream treats with the crunchy kataifi base alone for a lighter option.
How long do the bars last in the freezer?
If stored tightly wrapped and airtight, these bars will keep fresh and delicious for about two weeks without losing their texture or flavor nuances.
Final Thoughts
You really can’t go wrong with this Vegan Dubai Pistachio Chocolate Ice Cream Bars Recipe. It’s a beautiful blend of textures, flavors, and aesthetics that feels special enough for gatherings or a personal treat. Whether you’re a longtime pistachio fan or new to this flavor combo, these bars offer a fresh, indulgent twist on frozen desserts. I hope you have as much fun making and savoring them as I do sharing this recipe with you!
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Vegan Dubai Pistachio Chocolate Ice Cream Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 large or 6 small ice cream bars
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Dubai Pistachio Chocolate Ice Cream Bars combine crunchy toasted kataifi pastry with creamy vegan pistachio ice cream, all coated in rich dairy-free chocolate and garnished with a delicate white chocolate drizzle and chopped pistachios. Perfect for a refreshing, indulgent vegan treat that’s both elegant and easy to prepare.
Ingredients
Pistachio Kataifi Base
- 45 g toasted kataifi (shredded filo pastry)*note 1
- 80 g vegan pistachio cream spread
- Few tablespoons vegan butter (for toasting kataifi, optional)
Ice Cream Mixture
- 125 g coconut whipping cream (chilled, *note 3)
- 60 g vegan condensed milk (*note 4)
- 60 g vegan pistachio cream spread (*note 2)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
Chocolate Coating and Garnish
- 170 g dairy-free chocolate (*note 5)
- 1 teaspoon coconut oil
- 15 g dairy-free white chocolate
- 1 tablespoon vegan pistachio cream spread (*note 2)
- 1 tablespoon chopped pistachios (optional)
Instructions
- Prepare Pistachio Kataifi Base: Toast the kataifi if not already fried by heating 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, then stir well. Fold the toasted kataifi into the melted pistachio spread carefully using a spatula. Spread this mixture evenly into the base of 4 large silicone molds (or 6-8 smaller molds). Insert a wooden lolly stick into each mold’s center and place the molds into the freezer to set.
- Make the Ice Cream Mixture: In a mixing bowl, whisk the chilled coconut whipping cream for 1-2 minutes until smooth and slightly thickened. Gently whisk in the vegan condensed milk, followed by 60 g of vegan pistachio cream spread, vanilla extract, and optional almond extract until fully combined and creamy.
- Freeze Ice Cream: Set the ice cream molds on a tray for stability and carefully pour the prepared ice cream mixture into each mold cavity over the kataifi base. Place the molds in the freezer for 4-6 hours or until the ice cream is completely set and firm. Once frozen, demold the ice cream bars carefully and arrange them back on a parchment-lined tray in the freezer, ready for coating.
- Prepare Chocolate Coating: Melt the dairy-free chocolate and coconut oil in a heatproof bowl over a double boiler until smooth and glossy. Transfer the melted chocolate into a tall glass or container for easy dipping. Dip each frozen ice cream bar into the melted chocolate to fully coat. Return the coated bars to the tray and let them set in the freezer for about 10 minutes.
- Garnish with Pistachio Drizzle: Melt the dairy-free white chocolate along with 1 tablespoon of vegan pistachio cream over a double boiler, stirring until smooth. Transfer the mixture into a piping bag, cut off the tip, and drizzle over the chocolate-coated ice cream bars. Immediately sprinkle chopped pistachios on top before the drizzle sets. Return the bars to the freezer until ready to serve.
Notes
- Note 1: Kataifi can be bought pre-toasted or fried; if not, toast it yourself for added crunch and flavor.
- Note 2: Vegan pistachio cream spread is used in both the base and ice cream for consistent pistachio flavor.
- Note 3: Use well-chilled coconut whipping cream for better whipping results and creaminess.
- Note 4: Vegan condensed milk provides sweetness and creaminess without dairy.
- Note 5: Choose high-quality dairy-free chocolate for melting to ensure smooth coating.
- For best results, allow ice cream bars to freeze fully before coating and handle quickly to avoid melting.
- Use silicone molds for easy removal of ice cream bars.
- Optional almond extract adds a subtle nutty depth to the ice cream flavor.
