The Best Dubai Chocolate Ice Cream
This rich, decadent Dubai Chocolate Ice Cream is the perfect ice creamification of the viral Dubai chocolate bar. It includes a dark, rich chocolate ice cream with layers of sweet and salty pistachio kadaifi cream. Learn all you need to know about creating this sweet treat in this blog post, and how to get the creamiest ice cream texture that will wow all your friends and family.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Combine 1 ¾ cups of heavy cream, 1 ¼ cup of whole milk, and 3 tbsp of cocoa powder in a sauce pan. Heat over medium heat until hot, stirring constantly to incorporate the cocoa powder into the cream. Turn off the heat once smoke starts coming off the surface of the cream.
- 2
Mix together 3 egg yolks and ½ cup of granulated sugar until light and creamy. Scoop ¼ cup of the hot chocolate cream from step 1 into the egg mixture. Mix well and pour the mixture into the sauce pan.
- 3
Add ½ tsp of vanilla extract and ¼ tsp of salt. Mix and turn the heat back on. Heat the cream until it reaches 170 degrees F. Remove from the heat.
- 4
Add 8 oz of chopped, dark chocolate to a large bowl. Pour the cream from step 3 into the bowl through a fine mesh sieve strainer. This helps catch any solids leftover in the cream.
- 5
Whisk until the chocolate melts. Strain the mixture again. This helps create a smooth, silky ice cream texture.
- 6
Cool the ice cream base at room temperature for an hour before letting it cool completely in the fridge for 3 hours. I like to do this overnight.
- 7
While the ice cream base is cooling, make your pistachio cream filling. Melt 2 tbsp of unsalted butter over medium heat. Add 2 oz of kataifi and toast until light brown. Turn off the heat, and add 4 oz of pistachio butter and 1 tbsp of tahini. Mix and set aside.
- 8
Pour the ice cream base into an ice cream maker, and churn for 10-15 minutes until the texture of soft serve ice cream.
- 9
Spoon ⅓ of the chocolate ice cream into a freezer safe container. Follow that with ½ of the pistachio kadaifi cream. Top that with the second ⅓ of the chocolate ice cream and the last half of the pistachio filling. Finally, top it off with the last ⅓ of the chocolate ice cream.
- 10
Cover and freeze for 3 hours or overnight.