Frozen Desserts
Dubai Chocolate Ice Cream
No ice cream machine needed. This no-churn Dubai bar ice cream is swirled with pistachio cream and studded with golden kataifi for the most satisfying summer treat.
Step-by-step instructions
Whip the cream
Whip double cream to stiff peaks. Be careful not to over-whip — it should be billowy but not grainy.
Make the base
Gently fold condensed milk, melted chocolate, vanilla and sea salt into the whipped cream in two additions. Keep it light and airy.
Add kataifi
Fold in the toasted kataifi strands with just 3–4 strokes to distribute without crushing too much of the crunch.
Swirl pistachio
Pour into a 1.5 L freezer-safe container. Drop spoonfuls of pistachio cream on top and swirl with a skewer for a marbled effect.
Freeze
Cover with cling film pressed directly onto the surface and freeze for a minimum of 6 hours, preferably overnight.
Serve
Remove from the freezer 5 minutes before scooping. Serve in bowls topped with extra pistachio cream and a sprinkle of kataifi.
💡 Dubai Bar tip: Fold, don't stir, the kataifi into the cream base — stirring too much breaks the crunch. Swirl the pistachio cream in last with just a few strokes.
Practical notes for Dubai Chocolate Ice Cream
Substitutions
- Pistachio cream: Use pistachio butter or paste and adjust sweetness separately; the final texture should remain thick enough to hold kataifi.
- Kataifi: Finely shredded phyllo can work if toasted thoroughly. Feuilletine or crisp wafer gives crunch but changes the character of the recipe.
- Chocolate: Dark chocolate reduces sweetness; milk chocolate is rounder and sweeter; white chocolate creates a much sweeter variation.
Storage
Keep frozen in an airtight container. For the best texture, protect the surface from air and let the dessert soften briefly before serving.
Allergen note
Dubai-chocolate recipes commonly contain pistachio/tree nuts, wheat/gluten and dairy; recipes with tahini also contain sesame. Some versions include egg. Check every packaged ingredient if cooking for someone with an allergy.
Frequently asked questions
How do I keep the kataifi crunchy?
Toast it until evenly golden, let it cool completely, and mix it with the filling only after steam has escaped. Moisture is the main enemy of the crisp texture.
Can I make Dubai Chocolate Ice Cream ahead?
Yes, but keep any loose kataifi garnish and wet toppings separate until close to serving. Follow the storage guidance above for the finished recipe.
Can I use dark chocolate instead?
Usually yes. Dark chocolate gives a less sweet, more cocoa-forward result and often balances sweet pistachio cream particularly well.
Ingredient guides