The Best Dubai Chocolate Ice Cream Recipe

Introduction

Experience a rich and indulgent treat with this Dubai-inspired chocolate ice cream. It combines creamy chocolate with a unique pistachio and kataifi filling for a delightful texture and flavor combination.

Ingredients

• 1 ¾ cup heavy cream
• 1 ¼ cup whole milk
• 3 tbsp cocoa powder
• 3 egg yolks
• ½ cup granulated sugar
• ½ tsp vanilla extract
• ¼ tsp salt
• 8 oz dark chocolate (~1 cup dark chocolate chips)
• 2 tbsp unsalted butter
• 2 oz kataifi
• 4 oz pistachio butter
• 1 tbsp tahini

Instructions

1. Step 1: In a saucepan, combine heavy cream, whole milk, and cocoa powder. Heat over medium heat, stirring constantly until hot and cocoa is fully incorporated. Remove from heat when it starts to steam.
2. Step 2: Whisk together egg yolks and sugar until light and creamy. Gradually add ¼ cup of the hot cocoa cream into the egg mixture, stirring well. Pour this back into the saucepan.
3. Step 3: Stir in vanilla extract and salt. Return the saucepan to medium heat and warm the mixture until it reaches 170°F, then remove from heat.
4. Step 4: Place chopped dark chocolate in a large bowl. Strain the hot cream mixture over the chocolate through a fine mesh sieve to remove solids.
5. Step 5: Whisk the mixture until the chocolate melts completely. Strain again for an extra smooth texture.
6. Step 6: Let the ice cream base cool at room temperature for 1 hour, then refrigerate for at least 3 hours or overnight.
7. Step 7: While the base chills, melt butter over medium heat in a pan. Add kataifi and toast until golden brown. Remove from heat and stir in pistachio butter and tahini. Set aside.
8. Step 8: Pour the chilled ice cream base into an ice cream maker and churn for 10-15 minutes until soft serve consistency.
9. Step 9: In a freezer-safe container, layer ⅓ of the chocolate ice cream, half the pistachio-kataifi cream, another ⅓ of the ice cream, the remaining pistachio filling, and finally the last ⅓ of ice cream.
10. Step 10: Cover the container and freeze for at least 3 hours or overnight to set before serving.

Tips & Variations

• For a smoother ice cream texture, double straining the base is key to remove any cooked egg bits.
• You can substitute dark chocolate chips with bittersweet chocolate bars for a deeper flavor.
• Try adding a pinch of cinnamon or cardamom to the pistachio filling for an exotic twist.
• If kataifi is unavailable, crushed roasted nuts can provide a similar crunch.

Storage

Store the ice cream in an airtight container in the freezer for up to one week. Allow it to sit at room temperature for 5-10 minutes before scooping for easier serving. Re-freeze any leftovers promptly to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an ice cream maker?

Yes, you can. After chilling the base, pour it into a freezer-safe container and stir vigorously every 30 minutes as it freezes to break up ice crystals. Repeat until the ice cream is firm and creamy.

Is kataifi essential in the recipe?

Kataifi adds a unique toasted texture and flavor, but if you can’t find it, you can use crushed nuts or toasted breadcrumbs as an alternative to maintain some crunch and nutty notes.

The Best Dubai Chocolate Ice Cream Recipe

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4.9 from 91 reviews

A rich and decadent Dubai-inspired chocolate ice cream featuring a silky chocolate base layered with toasted kataifi, pistachio butter, and tahini cream, creating a unique and indulgent dessert experience.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 4 hours 35 minutes (including chilling and freezing time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Chocolate Ice Cream Base

• 1 ¾ cup heavy cream
• 1 ¼ cup whole milk
• 3 tbsp cocoa powder
• 3 egg yolks
• ½ cup granulated sugar
• ½ tsp vanilla extract
• ¼ tsp salt
• 8 oz dark chocolate (approximately 1 cup dark chocolate chips)

Pistachio Cream Filling

• 2 tbsp unsalted butter
• 2 oz kataifi
• 4 oz pistachio butter
• 1 tbsp tahini

Instructions

1. Prepare the Chocolate Cream: Combine the heavy cream, whole milk, and cocoa powder in a saucepan. Heat over medium heat, stirring continuously to fully incorporate the cocoa powder. Turn off the heat once the cream mixture starts to emit smoke, indicating it’s hot enough.
2. Mix Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks and granulated sugar until light and creamy. Temper the eggs by gradually adding ¼ cup of the hot chocolate cream to the egg mixture, stirring constantly to prevent curdling. Pour this tempered mixture back into the saucepan.
3. Add Flavorings and Cook: Stir in vanilla extract and salt into the cream. Return the saucepan to the heat and cook slowly, stirring until the mixture reaches 170°F, which thickens the custard without scrambling the eggs.
4. Incorporate Chocolate: Place the chopped dark chocolate in a large bowl. Pour the hot cream mixture through a fine mesh sieve into the chocolate to remove any solids. Whisk until the chocolate melts completely and the mixture is smooth.
5. Strain for Silkiness: Strain the chocolate mixture again through the sieve to ensure a smooth, silky texture in the ice cream base, free of any lumps.
6. Cool the Base: Let the ice cream base cool to room temperature for an hour, then refrigerate for at least 3 hours or preferably overnight to develop flavor and proper chilling.
7. Make the Pistachio Filling: Melt unsalted butter in a pan over medium heat. Add kataifi and toast until it turns light brown and crisp. Remove from heat, then stir in pistachio butter and tahini until well combined. Set aside to cool.
8. Churn the Ice Cream: Pour the chilled ice cream base into an ice cream maker and churn for 10-15 minutes until it reaches a soft serve consistency.
9. Layer the Ice Cream and Filling: In a freezer-safe container, spoon one-third of the chocolate ice cream base, then half of the pistachio kataifi cream filling. Add another third of the chocolate ice cream, then the remaining pistachio filling, and finally top with the last third of the chocolate ice cream, creating layered textures and flavors.
10. Freeze to Set: Cover the container and freeze the assembled ice cream for a minimum of 3 hours or overnight until firm and ready to serve.

Notes

• The kataifi should be toasted to a light brown to add a crunchy texture contrasting with the smooth ice cream.
• Temper the eggs carefully to avoid scrambling by slowly adding hot cream to the yolks while whisking continuously.
• Using a fine mesh sieve twice ensures a perfectly smooth custard base free of lumps.
• If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes to break up ice crystals for a similar texture.
• Letting the ice cream base rest overnight allows flavors to meld and improves the final taste.

Keywords: Dubai chocolate ice cream, pistachio ice cream, kataifi dessert, tahini ice cream, Middle Eastern ice cream, chocolate pistachio dessert