A few exclusive Baskin Robbins Ice Cream shops located in CA decided to exclusively sell Dubai Pistachio Ice Cream Bars. Uh hello, what about the rest of us?! Well, I say we should take matters into our own hands. This easy recipe will show you step-by-step how to layer the irresistible crunchy pistachio knafeh filling and creamy pistachio ice cream, dunk them in velvety smooth milk chocolate, and decorate them EVEN BETTER than the ice cream shop. Make these ice cream bars at home and find a space in the freezer to hide them from the kids - they are THAT GOOD.
You may have seen the original viral Dubai chocolate bar that started this pistachio frenzy this past year. Originally from Fix Dessert Chocolatier located in Dubai, heir chocolate bar "Can't Get Knafeh Of It" broke the internet and everyone on social media went absolutely bonkers. I'm sure the company is still selling out of these everyday! Well since the company doesn't ship internationally, the rest of the world (myself included) were so FOMO so many of us started making these addicting Viral Dubai Pistachio Chocolate Bars at home. Are they absolutely amazing? 1000% YES. Are they just as delicious as an ice cream bar? Maybe even better.
Jump to:
What is Knafeh?
I am going to try my best to get this information accurate as possible - please forgive me if I get this paragraph wrong as I have never had anyone serve me knafeh personally. I am still learning!
Knafeh is a traditional Arabic dessert made with spun pastry called kataifi. Kataifi is delicate thin strands of shredded phyllo dough. Typically, this spun dough is soaked in a sweet syrup called attar and layered with cheese, clotted cream, or nuts in some regions. I've learned that many cultures such as the Greek have very similar desserts and call their dessert kataifi, which makes it quite confusing. And everyone seems to pronounce it differently - kunafeh, kunafa, konafi, and so on. I'm going to assume for now that kataifi is the ingredient, and the dessert people make with kataifi is called knafeh. Am I close?
You can usually find kataifi locally at my nearby Mediterranean or Middle Eastern grocery stores. They are usually located in the freezer section next to the phyllo dough and I have tried a few different brands. You can also buy them on Amazon, I hear.
Similar to phyllo dough, kataifi needs a little time to thaw. I usually leave it out on the counter for 2 hours, or you can defrost it the night prior in the fridge. You want the kataifi finely chopped, so many of us do this with a trust knife. If you do happen to own a food processor (I know it's a pain to clean), the shredding goes a LOT faster.
It's worth it to shred the entire package in one go. This way, you can store it all in a freezer ziplock bag and you won't be chopping or shredding the next time you want to make the bars again.
Which Ice Cream To Use
Feel free to use any brand ice cream! When I watched a few TikTok videos of people buying these Baskin Robbins ice cream bars, the store label indicated they used their Pistachio Almond ice cream so that's what I went with. You can also make these Dubai Pistachio Ice Cream Bars with classic vanilla or chocolate.
Ingredients For Dubai Pistachio Ice Cream Bars
- Butter: To toast the kataifi. If you use salted butter, omit salt in the recipe.
- Kataifi: Spun pastry dough also referred to as shredded phyllo dough. You can find them in the freezer section at many Mediterranean or Middle Eastern markets, or purchase online.
- Pistachio cream: Brands seem to label pistachio cream, pistachio butter, and pistachio paste interchangeably, making it very confusing so please read the ingredients. We are looking for the version that has a spreadable consistency similar to Nutella, containing pistachios, a sweetener, milk powder, and oil. My favorite jar is Pisti Pistachio Cream, and of course always feel free to use homemade.
- Tahini: Thin paste made from ground sesame seeds. The taste is earthy, nutty, and slightly bitter. You can find it at most major supermarkets in the same aisles as the peanut butter. If a brand offers a few flavors, choose the original.
- Salt: Just a pinch to enhance all the flavors and balance with the sweetness.
- Milk chocolate: The original chocolatier and Baskin Robbins uses milk chocolate, but feel free to use semi-sweet or 56%-65% dark chocolate. I have melted Callebaut, Trader Joe's big chocolate bars, Lindt, Ghirardelli - they all work.
- Coconut oil: Use refined (not virgin) coconut oil to melt chocolate into a thinner smooth coat-able consistency. You can also use canola oil or any other oils that has a high smoke point.
How To Make Dubai Pistachio Ice Cream Bars
Toast shredded kataifi in melted butter on medium heat.
Stir until crispy and golden. Transfer to bowl and allow to cool completely before adding pistachio cream and tahini. This is essential to maintaining its crunchiness.
Add pistachio cream, tahini, and salt once toasted kataifi has completely cooled. I know I already said that, but it's important!
Mix until well combined, and try not to eat it all licking the spatula.
Fill each ice cream bar cavity approx ⅓ full. Lay ice cream bar mold onto a flat tray and tap a few times to prevent air pockets in filling.
Insert popsicle sticks into each cavity and freeze to set for 30 minutes.
Leave out ice cream on counter, or melt in microwave in heat-safe bowl for 20-30 secs.
Spoon or pour in ice cream to the top. Transfer mold/tray back to freezer for 2 hours min or overnight.
Melt chocolate with coconut oil in microwave. You can also use the double boiler method.
You can also use canola oil or any other oils that has a high smoke point. This creates a thin smooth shiny consistency. Allow chocolate to COOL to room temperature or at least 80ºF.
Choose a narrow tall glass deep enough for dunking. Although this requires a good amount of melted chocolate to fill the glass, I feel it's the best method for dunking. See more in Recipe Notes down below.
Dunk only ONCE straight down without touching the sides of the glass.
Pull up once the melted chocolate has reached the stick and fully submerged the ice cream bar.
Hold bar vertically to allow all excess chocolate to drip off.
Hold ice cream bar until chocolate has set. It will harden in about 30 secs. Coating will turn from shiny to matte.
Lay down onto parchment paper/tray and transfer back until freezer while preparing decorations.
Optional decoration: Heat pistachio cream and green candy melts in microwave until you get a drizzle consistency. You can also add a small amount of coconut oil, if needed.
Transfer mixture into a piping bag or drizzle with a dipped fork. Add chopped pistachios before decoration hardens.
Spray edible gold dust for a great (but optional) final touch.
Keep frozen and ENJOY! Try not to eat them all in one week 😉
Suzy's Tips For Success
- Toast your kataifi until golden and allow to cool completely: To maintain its crunchiness, keep your kataifi on the stove until it has a good amber color. Once done, transfer to a bowl and allow it to cool completely. I've had a few of you report back that your filling didn't stay crispy. Adding your pistachio cream and tahini prematurely while kataifi is still warm is probably the culprit.
- Freezer is your friend: Use it at every step. Examine your filling before adding the ice cream layer. Examine your ice cream before dunking into the chocolate. If for any reason it hasn't set, stick it back in the freezer. We do not want melted bars!
- Melted chocolate should be cool: Ideally, you want it around room temperature or at least 80ºF. If your chocolate is still hot and you dunk your frozen ice cream bar, it will melt in certain spots and ice cream will leak out. No fun.
- Hold ice cream bar vertically upright until chocolate coating has hardened: This usually takes about 30 seconds, depending on the temperature of your melted chocolate.
Best Way To Store Dubai Pistachio Ice Cream Bars
For best quality, you should enjoy homemade frozen ice cream bars in an airtight container or wrap for up to 3 months. However, they are safe for much longer. Once you notice ice crystals forming, then they may be nearing the end of its lifespan.
FAQ
Absolutely not! Use your favorite ice cream brand and flavor.
Yes. Use ice cream made with soy, almond, or coconut milk. Find vegan butter and dairy-free dark chocolate to coat the bars. Amazon also has a vegan pistachio cream available, as many pistachio cream do contain cream or milk powder.
Unless you can make or find gluten-free phyllo dough for the filling, I'm afraid no.
Yes! Be sure to add only the recommended amount of butter to pan, toast the kataifi until it's golden and crisp, and set it aside to cool down completely before combining with the pistachio cream and tahini. I've done this especially for the original chocolate bars using the same filling, and it has remained crispy and crunchy for weeks.
I have searched high and low for pistachio cream nearby, and ended up having no luck. Many people find it at Costco if you live in Canada or the UK. You can also search specialty Italian markets. I finally ended up buying my pistachio cream jars from Amazon.
Brands seem to label pistachio cream, pistachio butter, and pistachio paste interchangeably, making it very confusing so please read the ingredients. We are looking for the version that has a spreadable consistency similar to Nutella, containing pistachios, a sweetener, milk powder, and oil. I tried a few different brands, and my favorite is Pisti Pistachio Cream. It seems to be every creators' favorite, I rarely see anyone online use a different jar.
I did find a jar of pistachio butter at Walmart that was surprisingly (and suspiciously) almost 5 times cheaper than the Pisti brand. I have to say it was tasty, however the texture and consistency is much more gritty. Will it work for these chocolate bars? I'm pretty sure they will, since the filling is crunchy. Would it work for my pistachio tiramisu where I'd like the filling to be ultra-creamy? Probably not.
If you want a vegan option, I have tried this vegan pistachio cream. I prefer the other two options, but it does the job if you want to make your chocolate bar dairy-free.
This is the exact ice cream mold I ordered on Amazon. The full mold dimension is 10.2 x 5.75 x 0.98-inch (25.9 x 14.6 x 2.4cm). Each cavity is 3.38 x 1.85-inch (8.6 x 4.7cm) and approx 2.7oz (76.5g) per cavity. If you search ice cream molds, there's a few listings that pop up where the dimensions are smaller. Please adjust how you fill them accordingly.
You Might Also Like...
Equipment
- small flat tray
- parchment paper
- tall narrow glass for chocolate dunking
- food processor optional
- food thermometer optional
Ingredients
- 1½ tablespoon unsalted butter
- 2 oz kataifi
- 4 oz pistachio cream
- 1 tablespoon tahini
- pinch salt
- 6 oz any ice cream I used Baskin Robbins Pistachio Almond
- 16 oz milk chocolate, chopped or chips * see recipe notes
- ¼ cup refined coconut oil (not virgin) or canola oil or any other high smoke point oil
Optional Decoration
- pistachio cream
- green candy melts
- chopped pistachios
- edible gold dust
Instructions
- Thaw kataifi on counter for 2 hours or overnight in the fridge. Finely chop with a sharp knife or in a food processor.
- In a large pan, melt the butter. Add kataifi and toast until golden and amber, approx 8-10 mins. You can also toast shredded kataifi straight from the freezer. Although you need only 2oz (56g) of kataifi for the filling, I would highly suggest you toast a small amount more than indicated, as some of the shredded dough inevitably spills out of the pan as you stir. You can always measure your kataifi afterwards.1½ tablespoon unsalted butter, 2 oz kataifi
- Transfer toasted kataifi into a mixing bowl and allow to cool completely. Once cooled, add and mix in the pistachio cream, tahini, and salt. Spoon filling into each ice cream bar cavity about ⅓ full (approx 36g each). Tap the mold a few times to prevent any air pockets. Place entire mold onto a small flat tray. Insert the wooden sticks and allow to set in freezer for 30 minutes.4 oz pistachio cream, 1 tablespoon tahini, pinch salt
- Allow your ice cream to melt on the counter, or microwave for 20-30 secs in a heat-safe bowl. Consistency doesn't need to be fully melted as it will do so naturally. Spoon or pour ice cream on top the set filling until it's full or approx 42g each bar. Transfer mold/tray back into the freezer for 2 hours min until frozen or overnight.
- When ice cream layer is fully frozen, combine coconut oil and chocolate and melt in a heat-safe bowl using the microwave in short 20-30 secs increments. You can also use the double boiler method by placing bowl over a saucepan of shallow simmering water. Pour melted chocolate into a narrow tall glass deep enough to dunk the bars. If you prefer to melt less chocolate, see Recipe Notes below.
- Allow chocolate to cool to room temperature or at least 80℉ (26℃). Use a food thermometer if you own one.
- Detach frozen ice cream bar from mold and dunk into the chocolate ONCE. This will ensure you an even thin coating. Submerge ice cream bar until melted chocolate reaches the wooden stick. Allow any excess chocolate to drip off, then hold ice cream vertically upright until chocolate has hardened - coating will turn from shiny to matte. This usually takes less than 30 seconds depending on the temperature of the chocolate and the bars. Lay bar down on parchment paper on top the flat tray and place in freezer as you dunk the remaining bars.
- Optional decorations: melt pistachio cream and green candy melts together until you get a drizzling consistency. You can also add a small amount of coconut oil if you'd like it thinner. Drizzle and decorate using a piping bag or a fork and sprinkle chopped pistachios on top before it sets. Spray edible gold dust and ENJOY!
Notes
- If you prefer to melt less chocolate, scour your cabinet for a shallow bowl big enough to dunk your ice cream bars. I've also seen some people use a large 2-cup pyrex glass. Dip one side of the bar into the cooled chocolate and gently turn to dip the other side while tilting the bowl or glass. You want to try your best to get one even coating. If you can successfully dip your ice cream bars this way, you can reduce your chocolate and coconut oil. I have tried this method. Although it saves you from having leftover melted chocolate, I find I end up with a thicker coating since I always seem to dunk some part of the bar more than once. Dunking into a much taller glass (and more chocolate, unfortunately) gives me a great even chocolate coating every time.
- Gold edible dust is from Sweet Sugarbelle - feel free to use any decorating edible glitter.
Looking for other recipes like this?
Damien says
I'm so glad I found you! These Ice Cream bars are absolutely amazing! Thank you so much.
Suzy says
That makes me so happy - thanks for trying my recipe, Damien! I bet they turned out amazing.
Rashida Hussein Patwa says
Hello Suzy.
I tried to use chocolate bark to coat the bars but unfortunately the chocolate would not stick on the ice-cream half of the bars. i had waited for the chocolate to cool down. and after dunking two i waited some more thinking maybe the chocolate wasn't cooled enough but then it became worse. stopped after trying 4 bars. please advise where i could have gone wrong.
Thankyou!
Suzy says
Hello Rashida. So did the melted chocolate bark just slide off when you dunked them? How much oil did you add to the melted bark? I'm not entirely sure if using regular chocolate vs chocolate bark would be an issue. I would say the temperature of my melted chocolate was around 80-85ºF when I dunked it. I'm not sure why it would not stick to the ice cream. My best suggestion would be to melt real chocolate and measure the oil correctly - hope this helps!