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.

Homemade Magnum-Style Dubai Chocolate Ice Cream Bars

Ingredients

Scale

No-Churn Chocolate Tahini Ice Cream Base

400 g heavy cream, chilled
395 g sweetened condensed milk (1 can)
75 g high-quality dark chocolate, melted (or 50 g cocoa + 25 g chocolate)
2 Tbsp smooth tahini
Pinch of salt
(Optional) ½ tsp espresso powder or 1 tsp vanilla extract

Pistachio–Kataifi Filling (Crunchy Center!)

150 g kataifi pastry (shredded phyllo)
40 g unsalted butter (or coconut oil)
180 g pistachio butter
80 g melted white chocolate
1 Tbsp neutral oil (optional)
Pinch of salt

Chocolate Shell Coating

400 g dark or milk chocolate (60–70%)
2 Tbsp coconut oil
50 g finely chopped/crushed pistachios

Cook Mode Don't let your screen peace out mid-stir.

Instructions

No-Churn Chocolate Tahini Ice Cream Base

Whip the chilled cream until stiff peaks form.
In another bowl, whisk melted chocolate + tahini + condensed milk + salt (and optional flavors).
Gently fold the whipped cream into the chocolate-tahini mix.
Pour into molds or pan, and freeze 4–6 hours until firm.

Pistachio–Kataifi Filling (Crunchy Center!)

Toast kataifi in melted butter over medium heat ~15 minutes until deep golden, cool completely.
Stir together melted white chocolate, pistachio butter, oil, and salt.
Fold in the cooled kataifi—texture should be spreadable at lukewarm temperature.

Chocolate Shell Coating

Freeze filled cores solid.
Melt chocolate + coconut oil until smooth and glossy.
Dip the frozen bars, then sprinkle crushed pistachios while shell is still wet, pressing gently.
Chill for 10–15 minutes until shell sets.

Assembly Instructions

Fill molds with ice cream to ⅔ full; freeze until solid (~30 min).
Add filling layer, pressing gently; freeze another 30 min.
Dip bars in chocolate, add pistachio coating.
Chill again to set—store in freezer or fridge.

Notes

Toasting kataifi deeply ensures it stays crunchy even when frozen.
Use high-quality tahini for the best flavor—smooth and pourable is ideal.
No molds? Use a loaf pan, layer all components, and slice into bars after freezing.
Store wrapped in parchment or airtight container in the freezer for up to 2 weeks.
Let bars sit at room temperature for 3–5 minutes before eating for a perfect creamy-snap bite.

Author: Jason Clarke
Prep Time: 30 minutes
Chilling time: 6-8 hours
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: Middle Eastern / American Fusion

Nutrition

Serving Size: 1 bar
Calories: 420
Sugar: 26g
Sodium: 130mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 6g
Cholesterol: 50mg