4 Ingredient Dubai Chocolate Ice Cream Bars (No Eggs)
These homemade Dubai chocolate ice cream bars have a creamy pistachio filling and a crispy chocolate coating. The bars need just 4 ingredients and don’t require any eggs. These are a fun summer dessert.
Dubai chocolate ice cream bars have been so popular this summer, so I was inspired to make an easy homemade version. These are easy to prepare and make for a fun and unique treat. The inside features a creamy, sweet pistachio filling. The outer coating is a chocolate shell studded with crispy kataifi.
Ingredients
- Greek yogurt
- Pistachio cream
- Kataifi
- Dark chocolate
Greek yogurt: Make sure to use whole milk Greek yogurt for a creamier filling. If you use low fat Greek yogurt, the filling will be icy.
Pistachio cream: Pistachio cream is pistachio butter that has been sweetened. It usually has dairy and sugar added to it. Pistachio cream helps soften the Greek yogurt so that it stays soft and creamy even after it is frozen. It also sweetens the filling. You can use store bought pistachio cream or you can make your own. I used store bought to save time.
Kataifi: Kataifi is shredded filo dough and it is traditionally used in Dubai chocolate bars to create the crispy texture. The kataifi needs to be toasted in the oven or in a pan on the stove.
Dark chocolate: The bars are coated in chocolate and crispy kataifi so that the ice cream bars have a crispy crunchy shell. You can also use milk or semisweet chocolate for the coating.
How to Make Dubai Chocolate Ice Cream Bars
- The yogurt and pistachio cream are mixed together until the mixture is uniform. Pour the mixture into your ice pop molds and freeze until solid.
- Toast the kataifi in a nonstick skillet on the stove or bake in the oven until golden and crispy. Crush the kataifi into small pieces. Cool completely.
- Melt the chocolate until smooth. Stir the cooled kataifi in with the chocolate. Dip the frozen bars in the melted chocolate until evenly coated on all sides, allowing the excess chocolate to drip off. Place the bars back into the freezer until the chocolate is set. If desired, you can also garnish the bars with finely chopped pistachio before freezing them.
Expert Tips
- Make sure to use pistachio cream and not pistachio butter. Pistachio butter is not sweetened, so the pistachio filling will not be sweetened if you use pistachio butter instead of pistachio cream.
- If you are unable to get kataifi, I have made a kataifi substitute using unsweetened coconut and maple syrup which you can find here.
More Ice Cream Recipes
4 Ingredient Dubai Chocolate Ice Cream Bars
Ingredients
- 1 cup (235g) whole milk plain Greek yogurt
- 1/2 cup (118g) sweetened pistachio cream
- 1/2 cup (33g) toasted and crushed kataifi, weight is after the kataifi is toasted and crushed, see note before starting
- 1 1/2 cups (261g) dark chocolate chips
Instructions
- In a medium bowl, stir together the Greek yogurt and pistachio cream until smooth and fully combined.
- Pour the mixture into silicone popsicle molds. Insert popsicle sticks if needed and freeze for 6 hours or until completely firm.
- Meanwhile, toast the kataifi. See kataifi note before starting. This can be done on the stove or in the oven. Stove method: Add kataifi to a large nonstick skillet. Bring to medium low heat on the stove, stirring constantly until all of the kataifi becomes toasted and golden brown in color. Set aside to allow to cool. Oven version: preheat the oven to 350°F (175°C). Spread the kataifi on a parchment paper lined baking sheet in an even layer. Bake for 5-7 minutes, stirring halfway through, until golden brown and crisp. Let cool completely.
- Once kataifi is cooled, crush to small pieces (about 1/4 to 1/2 inch long).
- Add the chocolate chips to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Stir the crushed toasted kataifi into the melted chocolate.
- Remove the frozen yogurt bars from the molds. Working one at a time, dip each bar into the chocolate mixture, turning to coat all sides. Let any excess chocolate drip off.
- If desired, you can add some finely chopped pistachios as garnish, but this is completely optional. Place the coated bars on a parchment paper-lined tray and freeze for 10–15 minutes, or until the chocolate shell is set.
- The bars are ready to eat once the shell is set. Store any uneaten bars in a freezer-safe airtight container in the freezer.
Notes
- Kataifi note: I used UniqBite Kataifi* which is already chopped into two inch strands. Sometimes kataifi is sold still in long threads and then you will need to chop it into 2 inch pieces before adding to the skillet or the the baking tray. The kataifi shreds will shrink and break up more as you toast them.
- I used these silicone molds.* You can use other types of popsicle molds. The amount of ice cream bars you get will vary depending on the molds you use.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- This recipe yields approximately 5 ice cream bars. You can double the recipe to make more (we made more for the photos).
- Estimated nutrition assumes 1 cup of chocolate since not all of the chocolate ends up on the bars.
Wow! A very unique dessert! I love the texture and the crunchy chocolate.
We’re so glad you enjoyed these!
Yes ok
Thank you!
How’s about a lower carb version please. I’m a Carnivore but love dark chocolate
Mahalo
Sorry, we don’t have a low carb version of this recipe!