Description

These Vegan Dubai Pistachio Chocolate Ice Cream Bars are a decadent, dairy-free frozen treat combining crunchy toasted kataifi pastry, creamy pistachio ice cream, and a rich chocolate coating. Perfectly balanced with nutty pistachio cream and a hint of vanilla and almond extracts, these bars are ideal for a refreshing dessert that caters to vegan and dairy-free diets.

Ingredients

Scale

Pistachio Kataifi Base

45 g toasted kataifi (shredded filo pastry)
80 g vegan pistachio cream spread (for folding into kataifi)
Vegan butter (a few tablespoons for toasting kataifi)

Ice Cream Filling

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)

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Instructions

Pistachio kataifi preparation: Toast the kataifi in a saucepan with a few tablespoons of vegan butter until golden brown if not pre-toasted. In a microwave-safe bowl, melt 80 g of vegan pistachio cream spread for 30 seconds, stir, then fold the toasted kataifi into it using a spatula. Press this mixture evenly into the base of 4 large silicone molds (or 6-8 smaller molds). Insert wooden lolly sticks into each mold and freeze until firm.
Prepare the ice cream filling: In a mixing bowl, whisk the chilled coconut whipping cream for 1-2 minutes until smooth. Incorporate the vegan condensed milk, pistachio cream spread, vanilla extract, and almond extract (if using), mixing well to combine all ingredients evenly.
Freeze the ice cream: Place the ice cream molds onto a tray and pour the prepared ice cream mixture into each cavity, filling them evenly. Freeze for 4-6 hours or until completely solid. Once frozen, carefully unmold the ice cream bars and return them to a tray lined with parchment paper in the freezer until ready for coating.
Chocolate coating: Melt the dairy-free chocolate and coconut oil together in a heat-resistant bowl over a double boiler. Transfer the melted chocolate into a tall glass and dip each ice cream bar into it, ensuring full coverage. Set the coated bars back onto the tray to allow the chocolate to set for about 10 minutes.
Pistachio garnish: Melt the dairy-free white chocolate and vegan pistachio cream spread together over a double boiler. Transfer the mixture to a piping bag, cut off the tip, and drizzle the white chocolate pistachio mixture over the frozen ice cream bars. Quickly sprinkle chopped pistachios on top before the drizzle sets for a decorative finish.

Notes

For best results, ensure the coconut whipping cream is well chilled before whisking to achieve a smooth texture.
Kataifi can be toasted in vegan butter or baked for a crispier texture if preferred.
Use quality dairy-free chocolate to enhance the flavor and coating texture.
The almond extract is optional but adds a subtle nutty dimension complementing the pistachio.
Freezing time may vary depending on freezer settings; ensure the bars are completely solid before unmolding and coating.