Dubai Chocolate Ice Cream
Rich dark chocolate ice cream layered with creamy pistachio, crispy kataifi, and tahini for an unforgettable Dubai chocolate-inspired dessert.
About This Dubai Chocolate Ice Cream
This rich and decadent Dubai Chocolate Ice Cream combines silky dark chocolate ice cream with layers of sweet and salty pistachio and crispy kataifi. Inspired by the viral Dubai chocolate bar, this homemade dessert is creamy, crunchy, chocolatey, and completely irresistible.
Why You'll Love This Dubai Chocolate Ice Cream
Dubai chocolate has become one of the most recognizable dessert trends, thanks to its irresistible combination of rich chocolate, creamy pistachio, and crisp kataifi pastry. This recipe transforms those flavors into a scoopable homemade ice cream that is perfect for chocolate lovers. The ice cream is layered rather than completely mixed together, so every scoop contains ribbons of chocolate ice cream and pockets of pistachio kataifi cream.
Key Ingredients
How to Make Dubai Chocolate Ice Cream
Prepare the Chocolate Cream
Combine 1¾ cups heavy cream, 1¼ cups whole milk, and 3 tablespoons cocoa powder in a saucepan. Heat over medium heat, stirring constantly to dissolve the cocoa powder. Continue until very hot and steaming, then remove from heat.
Temper the Egg Yolks
Whisk 3 egg yolks and ½ cup granulated sugar until light and creamy. Slowly add about ¼ cup of the hot cream mixture while whisking constantly. This gently raises the temperature of the eggs and helps prevent scrambling.
Cook the Custard
Pour the tempered egg mixture back into the saucepan. Add ½ teaspoon vanilla extract and ¼ teaspoon salt. Return to medium-low heat and cook, stirring constantly, until the custard reaches approximately 170°F (77°C). Do not boil.
Melt the Dark Chocolate
Place 8 ounces chopped dark chocolate in a large heatproof bowl. Pour the hot custard through a fine-mesh sieve over the chocolate. Let it sit briefly, then whisk until completely melted and smooth. Strain again for an extra-silky texture.
Cool the Ice Cream Base
Cool the chocolate mixture at room temperature for about 1 hour, then refrigerate for at least 3 hours, preferably overnight. A completely chilled base churns faster and produces a smoother texture.
Make the Pistachio Kataifi Filling
Melt 2 tablespoons unsalted butter in a saucepan over medium heat. Add 2 ounces kataifi and toast until golden brown and crisp. Turn off the heat and stir in 4 ounces pistachio butter and 1 tablespoon tahini. Mix evenly and allow to cool.
Churn the Chocolate Ice Cream
Pour the completely chilled chocolate base into an ice cream maker. Churn for 10–15 minutes, or until the mixture reaches a soft-serve consistency.
Build the Layers
Transfer about one-third of the churned chocolate ice cream to a freezer-safe container. Spread half of the pistachio kataifi cream evenly over the top.
Add the Remaining Layers
Add another one-third of the chocolate ice cream, then the remaining pistachio filling. Finish with the final one-third of chocolate ice cream and smooth the top.
Freeze Until Firm
Cover tightly and freeze for at least 3 hours. For the best scoopable texture and flavor, freezing overnight is recommended.
Tips for the Best Results
Chocolate is the main flavor, so choosing good-quality dark chocolate makes a noticeable difference.
A very cold base churns efficiently and creates a smoother, creamier ice cream.
Keep the custard around 170°F (77°C). Overheating can cause the egg yolks to curdle.
Stir frequently and remove it once golden and crisp because the thin pastry can burn quickly.
Allow the pistachio kataifi mixture to cool before layering it into the churned ice cream.
Three hours will firm up the ice cream, but overnight freezing gives the best scoopable texture and flavor.
Storage & Serving
Store tightly sealed in a freezer-safe container to protect the ice cream from freezer odors and ice crystals.
Homemade Dubai Chocolate Ice Cream can be stored in the freezer for up to 3 months.
Let the container sit at room temperature for about 5–10 minutes before scooping.
Press parchment directly against the surface before closing the container to reduce ice crystals and freezer burn.
The Best Dubai Chocolate Ice Cream
Rich dark chocolate ice cream layered with sweet and salty pistachio kataifi cream.
Chocolate Ice Cream
- 1¾ cups heavy cream
- 1¼ cups whole milk
- 3 tbsp cocoa powder
- 3 egg yolks
- ½ cup granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- 8 oz dark chocolate, chopped
Pistachio Kataifi Cream
- 2 tbsp unsalted butter
- 2 oz kataifi
- 4 oz pistachio butter
- 1 tbsp tahini
Instructions
- Heat heavy cream, whole milk, and cocoa powder until hot.
- Whisk egg yolks and sugar until light and creamy.
- Temper the eggs with the hot cream mixture.
- Return to the saucepan and cook to 170°F.
- Pour the custard over chopped dark chocolate.
- Whisk smooth and strain.
- Cool and refrigerate until completely chilled.
- Toast kataifi in butter until golden.
- Stir in pistachio butter and tahini.
- Churn the chocolate base for 10–15 minutes.
- Layer chocolate ice cream with pistachio kataifi cream.
- Cover and freeze for at least 3 hours or overnight.
Frequently Asked Questions
What is Dubai Chocolate Ice Cream?
What is kataifi?
Can I make this without an ice cream maker?
Can I use milk chocolate instead of dark chocolate?
Can I use pistachio paste instead of pistachio butter?
How long does homemade ice cream last?
Why is my homemade ice cream hard?
Make This Dubai Chocolate Ice Cream! 🍫
Rich chocolate, creamy pistachio, crispy kataifi, and a hint of tahini come together in one unforgettable homemade dessert.
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