Description
Dubai Chocolate Ice Cream Cake is a luxurious no-bake frozen dessert inspired by the viral Dubai chocolate bar. It features a crunchy chocolate cookie crust, creamy chocolate and vanilla ice cream, a rich pistachio-kunafa filling, silky chocolate ganache, and a topping of chopped pistachios for an indulgent Middle Eastern-inspired treat.
Ingredients
- For the Crust:
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- For the Pistachio Kunafa Layer:
- 2 cups kataifi (kunafa) pastry, toasted
- 1 cup pistachio cream spread
- 2 tablespoons unsalted butter, melted
- For the Ice Cream Layer:
- 1 quart premium chocolate ice cream, slightly softened
- 1 quart premium vanilla ice cream, slightly softened
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- For Garnish:
- 1/4 cup chopped roasted pistachios
- Extra pistachio cream, warmed for drizzling
- Chocolate shavings
- Edible gold flakes (optional)
Instructions
- Combine the chocolate cookie crumbs and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of a parchment-lined 9-inch springform pan. Freeze for 20 minutes.
- Mix the toasted kataifi pastry with the melted butter and pistachio cream until evenly coated.
- Spread the pistachio kunafa mixture evenly over the chilled crust and freeze for 15 minutes.
- Spread the softened chocolate ice cream over the pistachio layer and smooth the surface. Freeze for 30 minutes.
- Spread the softened vanilla ice cream over the chocolate layer and smooth evenly. Freeze for at least 2 hours.
- Prepare the ganache by heating the heavy cream until just simmering. Pour it over the chocolate chips, let sit for 2 minutes, then stir until smooth. Stir in the butter and cool until slightly thickened.
- Pour the cooled ganache over the frozen cake and spread evenly.
- Freeze for at least 4 more hours or overnight until completely firm.
- Remove the cake from the freezer 10-15 minutes before serving.
- Garnish with chopped pistachios, chocolate shavings, a drizzle of pistachio cream, and edible gold flakes if desired.
- Slice using a hot knife, wiping the blade clean between each cut.
Notes
- Toast the kataifi until deeply golden for the best crunch and flavor.
- Use premium ice cream for a creamier texture.
- Allow each layer to firm up before adding the next to keep the layers distinct.
- Freeze overnight for the cleanest slices.
- Store tightly wrapped in the freezer for up to 2 weeks.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern-Inspired