Viral Dubai Chocolate Ice Cream with Pistachio Kataifi Swirl
Inspired by the indulgent flavors of Middle Eastern desserts, this luxurious chocolate ice cream blends rich dark chocolate with cardamom, dates, and vanilla—then takes things up a notch with a swirl of pistachio-tahini kataifi. It’s bold, unexpected, and absolutely unforgettable.
Whether you’re chasing viral flavors or just craving something extraordinary, this homemade ice cream is your ticket to turning heads (and spoons). Best of all, it’s made right at home with your compressor-style ice cream maker—no airfare required.
Ice Cream Base Ingredients:
- 1 cup whole milk
- ¾ cup heavy cream
- ½ cup dark chocolate (60–70%), chopped
- ⅓ cup granulated sugar
- ¼ tsp ground cardamom
- ½ tsp vanilla extract
- Pinch of salt
- (Optional: 2–3 chopped Medjool dates for added richness)
Instructions:
1. Heat & Combine
In a saucepan over medium heat, combine the milk, sugar, and salt. Stir until the sugar is fully dissolved.
2. Add Chocolate
Add the chopped chocolate to the warm milk. Stir until completely melted and smooth.
3. Add Flavorings
Remove from heat. Stir in the heavy cream, ground cardamom, vanilla extract, and dates if using. Mix thoroughly.
4. Chill the Base
Cool to room temperature, cover, and refrigerate for 3–4 hours or until thoroughly chilled.
5. Churn
Pour into your Whynter ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve texture.
Pistachio Kataifi Swirl
Ingredients:
- 1 cup pistachio purée (unsweetened, smooth)
- ⅔ cup kataifi pastry, toasted and crumbled
- 2 tbsp tahini
Instructions:
1. Toast the Kataifi
Preheat oven to 350°F. Spread shredded kataifi on a baking sheet and toast for 8–10 minutes until golden and crisp. Let cool and gently crumble.
2. Make the Swirl
Stir together pistachio purée, tahini, and crumbled kataifi until well combined. The texture should be thick and spoonable.
Layer & Freeze:
1. Layer the Ice Cream
In a chilled container, spoon in one-third of the churned ice cream. Add spoonfuls of the pistachio kataifi mixture.
2. Swirl Gently
Use a knife or skewer to swirl the mixture through the ice cream. Repeat layers and swirling until all components are used.
3. Freeze
Ripen in the freezer for 2–4 hours if a firmer texture is desired.
Serving Suggestion:
Top each scoop with crushed pistachios, a drizzle of honey, or even a sprinkle of flaky salt to bring out the chocolate notes. Serve in small bowls—this one’s rich!
