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
Scale
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.
