Creamy vegan Dubai chocolate ice cream bars with pistachio ice cream, kataifi crunch, and a dairy-free chocolate shell.

Scale

45 g toasted kataifi

80 g vegan pistachio cream spread

125 g coconut whipping cream

60 g vegan condensed milk

60 g vegan pistachio cream spread

1 tsp vanilla extract

¼ tsp almond extract

170 g dairy-free chocolate

1 tsp coconut oil

15 g dairy-free white chocolate

1 tbsp pistachio cream spread

1 tbsp chopped pistachios

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1. Toast kataifi in vegan butter if not already cooked. Combine with melted pistachio spread.

2. Spread into silicone molds and insert lolly sticks.

3. Whip coconut cream, mix in condensed milk, pistachio spread, vanilla, and almond extract.

4. Pour into molds over kataifi and freeze 4–6 hours.

5. Melt chocolate with coconut oil, pour into tall glass.

6. Dip bars in chocolate and let set on lined tray.

7. Melt white chocolate with pistachio cream and drizzle on bars.

8. Sprinkle with crushed pistachios before chocolate sets.

Swap kataifi for toasted shredded coconut for a gluten-free option.

Use sunflower seed butter as a nut-free alternative.

Tilt the glass while dipping to fully coat bars.