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.