Dubai Chocolate Pistachio Ice Cream Bars
I know you all have seen the viral Dubai Chocolate Bar all over social media, but I've taken it to a whole new fun level with these Dubai chocolate pistachio ice cream bars. The pistachio ice cream filling is so flavorful and is dairy free as well. I made them gluten-free by using toasted coconut shreds instead of kataifi, which still provides a fun crunchy texture. These may become your new favorite frozen dessert!
Equipment
- silicone ice cream bar molds
Ingredients
- 1 can full fat coconut milk
- 1 cup pistachio butter
- 1/3 cup Plus 1 tbsp honey
- 1/2 cup raw cashews(soaked in hot water for 1 hour)
- 1 1/4 cup shredded coconut
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tsp coconut oil
- 1 1/2 cups DF chocolate chips
- 1/3 cup DF White chocolate chips
- 1/3 cup chopped pistachios
- Natural green food coloring
Instructions
- Add the raw cashews, coconut milk, 1/3 cup honey, 1/3 cup pistachio butter, vanilla extract, and almond extract to a high-powered blender. Blend on high for 2 minutes or until smooth and no chunks.
- Toast the coconut in a small pan on the stove over low-medium heat. Stir frequently until the coconut turns a light golden color.
- Mix together the remaining pistachio butter and 1 tbsp honey with the toasted coconut.
- Distribute the coconut mixture evenly in 8 silicone ice cream bar molds.
- Pour the pistachio ice cream carefully into each mold and then add a popsicle stick.
- Freeze the ice cream bars for 4 hours or overnight.
- Once the ice cream bars are solid, melt the dark chocolate chips with 1 tsp coconut oil. Add the melted chocolate to a small mason jar or cup for dipping.
- Dip each ice cream bar into the melted chocolate and place them on a parchment paper lined pan.
- Melt the white chocolate with 1 tsp coconut oil and mix with some natural green food coloring. Drizzle the white chocolate over top of the ice cream bars and then add the chopped pistachios on top.
- Store in an air-tight container in the freezer and enjoy!