The Ultimate Dubai Chocolate Ice Cream (Easy, No-Churn Magnum Bars!)

Published on June 21, 2025

Modified on June 28, 2025

Hey, I’m Jason. I grew up in Canton, Ohio, where comfort food means something. My mom used to make the creamiest hot fudge sauce that turned plain ice cream into MAGIC.

That same love-for-dessert energy is exactly what this Dubai chocolate ice cream is giving—BIG flavor, bold texture, and fancy-but-not-fussy vibes.

You’ve probably seen Dubai chocolate ice cream bars popping up at Aldi, Costco, or even Baskin Robbins. But here’s the thing—I wanted something I could make at home that was just as indulgent, with that signature Dubai-style richness.

Think: creamy no-churn tahini chocolate ice cream, a crunchy Kataifi and pistachio center, and a dark chocolate shell that cracks like a dream. This ice cream is it. Smooth. Nutty. A little Middle Eastern flair. A lot of wow.

Grab your molds and clear some freezer space, because you’re going to want Dubai-style ice cream bars in your life. Like… yesterday.

Table of Contents

Why You’ll Love This Magnum Dubai Chocolate Ice Cream

Okay fine, I admit it: I’ve entered my Dubai chocolate ice cream era. This is THAT dessert—the kind that makes you text someone mid-bite with “YOU NEED TO TRY THIS.”

It hits every note: creamy, crunchy, rich, nutty, and just the right amount of luxe.

It’s Giving: Fancy-But-Doable Dessert Energy

This isn’t just some frozen treat—it’s a full-on dessert experience. You’ve got the no-churn chocolate-tahini ice cream that’s smooth and mellow with a deep, dark chocolate vibe.

Then BOOM—layered right in the middle is that crunchy, buttery Kataifi-pistachio filling. And just when you think it’s over, it hits you with a glossy chocolate shell and crushed pistachios.

No ice cream machine. No fuss. Just a few bowls, a freezer, and some Dubai-style magic.

We’re talking about the kind of dessert that actually rivals your favorite Baskin Robbins Dubai chocolate ice cream bar—but it’s homemade.

And guess what? No artificial junk. Just real-deal ingredients and big flavor.

The Taste? Unreal.

The soul of this Dubai chocolate ice cream is in the blend—deep dark chocolate for intensity, tahini for a nutty, earthy swirl, and that Kataifi-pistachio crunch to bring it home.

It’s bold, velvety, and totally unexpected in the best way. You get creamy richness, a whisper of bitterness, and buttery sweetness that hits right at the end. Every bite brings a little drama. In a GOOD way.

If you’ve already loved my Dubai chocolate cake, this one will feel like their cool, frozen cousin. Honestly? You might want to double the batch.

Wanna keep the sweet chaos going?

Come hang out with me on Facebook and Pinterest.

I’m usually posting mid-bite, covered in chocolate, yelling “WHY IS THIS SO GOOD” at a half-finished dessert.

If you’re into food that smells like home, tastes like magic, and doesn’t require a culinary degree—yep, that’s my zone. Let’s scroll, drool, and maybe make something wild together.

How To Make This Dubai Chocolate Ice Cream at Home

You know those fancy Dubai chocolate ice cream bars with the snappy shell, creamy middle, and that unexpected pistachio vibe? Yeah—this is the homemade version.

And it’s even better because YOU made it. No churn. No stress. Just layers of creamy, crunchy, chocolatey YES.

Here’s how it goes down:

Step 1: Make That Creamy Chocolate–Tahini Ice Cream

First, grab a bowl and whip 400g of cold heavy cream until it holds stiff peaks. (Yes, arm workout included. Or cheat with a mixer—zero judgment.)

In another bowl, whisk together:

75g melted dark chocolate (or 50g cocoa + 25g chocolate if that’s what you’ve got)
395g sweetened condensed milk (aka 1 glorious can)
2 tablespoons of smooth tahini
A pinch of salt
And if you’re feeling fancy, ½ tsp espresso powder or 1 tsp vanilla extract

Gently fold the whipped cream into the chocolatey tahini mixture. Take it easy—this part’s about keeping things fluffy.

Spoon that goodness into your ice cream molds about ⅔ full, and freeze for 30 minutes while you work on the next layer.

This part alone? OOF. So creamy. So rich.

Step 2: Add the Crunchy Pistachio-Kataifi Filling

Toast 150g of Kataifi pastry (aka shredded phyllo) in 40g of butter until it’s deep golden and super crisp—think: golden cereal vibes but better. Let it cool completely.

Now mix:

180g pistachio butter
80g melted white chocolate
1 tablespoon neutral oil (if you want it extra smooth)
A pinch of salt

Fold in the crispy Kataifi. It should be spreadable—chunky but not dry. Spoon this over your semi-frozen ice cream and pat it down a bit.

It’s nutty. It’s buttery. It crunches in the middle of a cold, creamy bite. And yes—it’s very Dubai chocolate pistachio ice cream vibes.

Don’t skimp on toasting the Kataifi. Golden = good. Deep golden = great. That’s what keeps it crunchy after freezing.

Pistachio butter being poured over toasted kataifi pastry in a metal mixing bowl — Making the signature Dubai chocolate bar filling: pistachio butter meets golden toasted kataifi for a crunchy, nutty center

Pistachio–kataifi filling layered into chocolate ice cream molds for homemade Dubai ice cream bars — Vibrant pistachio–kataifi filling placed in the center of tahini chocolate ice cream molds—ready for the final layer and a deep freeze

Step 3: Layer Like a Dessert Architect

Now, spoon the rest of that tahini ice cream base right over the top of the Pistachio-Kataifi filling. Smooth it gently so it covers the filling completely and fills the mold almost to the edge.

You want a clean top, but don’t press down too hard—we’re building layers, not packing snowballs.

Once it’s filled and smoothed, pop the tray in the freezer and let the whole thing set until solid. Trust the chill time—it makes everything sliceable and snackable.

You’ll get that same payoff in my Angel Hair Chocolate Bar—where the flaky crunch meets a cotton candy center and the whole thing still holds.

Step 4: Dip It in Chocolate (That Iconic Magnum Moment)

Now, melt 400g milk chocolate (or 60–70% dark for a deeper bite) with 2 tablespoons coconut oil until smooth, glossy, and pourable.

While that’s melting, take your frozen bars out of the mold.

Here’s the trick: you’re not just dipping and sprinkling—you’re building a chunky shell that looks straight outta the freezer aisle.

Fold in 50g of rough-chopped pistachios into the melted chocolate before dipping. Stir gently so they suspend in the mix—not sink.

Now dip each frozen bar fully—quick and smooth—and drag or roll slightly on the bowl edge to let excess drip while keeping those glossy, thick inclusions clinging on.

Set each bar on a wire rack or parchment-lined tray.

Let the bars chill for 10–15 minutes to lock in that clean snap and coat.

This isn’t just any homemade ice cream bar—it’s Dubai Chocolate Ice Cream reimagined: creamy tahini swirl, crunchy pistachio filling, and that bold, break-the-shell magic.

WAY better than any Baskin Robbins Dubai Chocolate Ice Cream Bar or Aldi copy. No contest.

Step-by-step layering of Dubai chocolate ice cream bars with pistachio kataifi filling in silicone molds — Assembling Dubai-style chocolate ice cream bars: tahini chocolate ice cream base, pistachio-kataifi filling, and smooth top layer in silicone molds

And if you liked my Dubai chocolate brownies, you’re going to flip over this frozen take.

How To Store These Bars & Smart Tips for Next-Level Results

Let’s be honest: these Dubai chocolate ice cream bars are the kind of thing you’ll “just check on” and somehow end up half-eaten.

So yeah… they’re freezer-friendly. But they don’t last long once you taste one. Here’s how to make sure every bar stays as dreamy as the first bite.

Storage: How to Keep That Snap, Creaminess, and Crunch

Once they’re fully set, stash your bars in an airtight container or zip-top bag. I like to wrap them individually in parchment if I’m being extra. Keep them in the coldest part of your freezer—not the door where temps bounce around.

They’ll stay:

Perfectly creamy for up to 2 weeks
With the chocolate shell intact, no weird frost
Kataifi crunch still kickin’ (yes, even after freezing)

Oh, and if you’re making these for a gathering? You can totally assemble them up to 5 days ahead. Just dip and top the night before so they stay ultra-fresh and stunning.

If you’ve tried Aldi Dubai chocolate ice cream or any ice cream Dubai chocolate bar, this homemade version will ruin you (in the best way).

Expert Tips: What I Learned Making These on Repeat

Don’t skimp on toasting the Kataifi. Light brown won’t cut it—you want a deep golden crunch. That’s what keeps it crispy after freezing.
Use high-quality tahini. The runny, smooth kind, not the clumpy stuff at the back of the pantry. It’s what gives this ice cream that Dubai style ice cream depth.
Work quickly when dipping. The shell sets FAST. Have your crushed pistachios ready to sprinkle the second it comes out of the chocolate.
Use a loaf pan if you don’t have molds. Slice into thick bars once frozen, dip, done. Still dreamy—just like those Dubai chocolate cookies where the pistachio surprise is tucked inside.
Let bars rest 3–5 minutes before serving. Straight from the freezer = rock hard. A short thaw gives you that perfect creamy-snap combo.

Also… real talk? This is VERY “eat straight from the freezer in your pajamas” friendly. No one’s judging.

Next time you’re craving that Dubai chocolate ice cream bar from your favorite café or are side-eyeing the Baskin Robbins Dubai chocolate ice cream bar price, remember: your freezer already has something better.

Two homemade Dubai chocolate ice cream bars coated in thick chocolate shell and pistachio bits — Double the joy: these homemade Dubai chocolate ice cream bars come coated in that signature crackly chocolate shell—complete with crunchy pistachio bits

Variations & Pairing Ideas for Your Dubai Chocolate Ice Cream Bars

You already know the base version is next-level. But once you’ve made these once (and you will), you’ll probably start dreaming up ways to switch things up.

Here are some of my favorite ideas to customize the vibe—whether you’re going dairy-free, nut-free, or just plain extra.

Flavor Twists & Dietary Swaps

High-Protein Dubai Chocolate Ice Cream

Trying to sneak dessert into your gym routine? Here’s how:

Replace half the condensed milk with plain Greek yogurt or skyr
Stir in 1–2 tbsp chocolate protein powder to the tahini base

It’s tangy, creamy, and surprisingly satisfying.

Texture note: Slightly less silky than the original, but still rich and scoopable.

Low-Carb Dubai Chocolate Ice Cream

Still indulgent, just easier on the sugar:

Swap condensed milk for full-fat coconut cream + monk fruit or allulose
Use sugar-free chocolate
Skip or reduce Kataifi—use pistachio butter solo for the filling

Texture note: Slightly softer ice cream with a less crisp center, but flavor still hits hard.

Scoopable Dubai Chocolate Ice Cream Version (No Molds)

More into the no-fuss vibe? Try this:

Layer everything into a loaf pan: base, filling, then melted chocolate + pistachios
Freeze, then scoop like a classic ice cream Dubai chocolate bar reimagined

Texture note: Firm but sliceable straight from the freezer; let thaw 2–5 minutes if scooping.

The result? A scoopable version of the OG Dubai chocolate bar—cold, creamy, and totally dip-free.

Fun Flavor Add-Ins

White Chocolate Shell – Swap your dip and top with berries or crushed rose petals
Spice It Up – A dash of cardamom, cinnamon, or chili powder adds cozy depth
Nut-Free Swap – Use sunflower butter and toasted coconut for a different kind of crunch

This is Dubai style ice cream that plays by your rules—bold, fun, and ready to fit your life. Totally worth making again and again.

Perfect Pairings for Your Dubai Chocolate Ice Cream Bars

These Dubai chocolate ice cream bars are already the main event, but here’s how to make them shine even brighter on the plate—or turn one into a full dessert moment you’ll wanna repeat.

For Full-On Café Vibes

Hot Espresso or my Brown Sugar Shaken Espresso – That bold bitterness is the perfect counter to the creamy-sweet base and chocolate shell. Total balance.

It’s strong, cold, a little sweet, and the brown sugar hits just right against all that pistachio-tahini drama. Sip, bite, sip again… you’re basically living in a dessert ad.

Turkish Coffee or Cardamom Tea – Especially if you added spice to your bars. It turns dessert into a whole experience.

If you’re craving the drinkable version of this dessert drama, the Dubai Chocolate Shake Shack hits the same notes—creamy, nutty, and totally over the top. It’s like if your bar turned into a milkshake and strutted into a café.

For Something Fresh and Cool

Sliced strawberries or fresh raspberries? A juicy, tart contrast to the richness of the bars—especially dreamy with the white chocolate version.

And if you’re into fruit-forward desserts that still bring the drama, my Dubai Strawberry Cups are basically the summer cousin to this one. All layers, no bake, big vibes.

Mint Leaves + Citrus Zest – A little green and zingy on the plate makes it pop. You barely need a garnish, but if you’re feeling extra…

For Bonus Texture

Crushed Date Cookies or Biscoff Crumbs – Sprinkle some over a plated bar or roll the sides before the chocolate sets. Extra crunch? Yes please.
Toasted Coconut or Sesame Brittle – A little sweet, a little nutty—matches the tahini and pistachio notes like a dream.

Hosting a Crowd?

Serve on a dessert platter with your Dubai chocolate dates or Dubai chocolate cupcakes. It’s basically a chocolate tour of the Gulf. And you’re the guide.

Final Thoughts on Dubai Chocolate Ice Cream

So, what did we learn today? Besides the fact that Dubai chocolate ice cream might just be the peak of frozen dessert life?

It’s bold. It’s creamy. It’s got that irresistible crunch-meets-snap moment thanks to the pistachio-Kataifi center and glossy chocolate shell. Whether you’re making it in molds, slicing it from a pan, or tweaking it for your macros, this dessert is the definition of extra—in all the best ways.

What I love most? You don’t need a machine. Or hours in the kitchen. Just a few rich ingredients, a little layering magic, and a freezer doing its thing while you get back to real life.

If you’ve made any of my other Dubai chocolate recipes—like the cake, dates, brownies, or cupcakes—this one’s a frozen finale that somehow feels even more indulgent. And if this is your first? Oh, you’re starting strong.

Try it once, and tell me you’re not low-key obsessed.

If you’ve already cooked up magic in my Dubai chocolate cheesecake, consider this the frozen dessert finale.

FAQs About Dubai Chocolate Ice Cream

What is Dubai chocolate ice cream?

It’s a no-churn ice cream inspired by Middle Eastern flavors—usually chocolate-based with rich ingredients like tahini, pistachio, or rose. Think Baskin Robbins Dubai chocolate ice cream bar, but homemade and way more personal.

What does Dubai chocolate ice cream taste like?

Deep chocolate flavor, a nutty tahini swirl, and often a crunchy filling like pistachio or Kataifi. It’s creamy, a little earthy, slightly sweet, and totally indulgent.

What are the ingredients in Costco Dubai chocolate ice cream?

While exact formulas vary, most versions include sweetened condensed milk, dark chocolate, tahini or pistachio, and a chocolate shell. This homemade version hits the same notes—without the preservatives or price tag.

Is it hard to make Dubai chocolate ice cream at home?

Not at all! No churner needed. It’s mostly just mix, freeze, layer, and dip. Plus, it stores beautifully for two weeks (but good luck making it last that long).

Can I make it dairy-free?

Yes! Use coconut cream, dairy-free chocolate, and plant-based sweeteners. There’s a full dairy-free variation in the recipe above.

What’s the best way to serve it?

Straight from the freezer after a 3–5 minute rest. Pair it with hot coffee or mint tea for a beautiful contrast—or build a full platter with other Dubai chocolate treats.