Dubai chocolate has gone viral- it’s a thick, almost brick-like chocolate bar filled with pistachio cream, tahini, and kataifi pastry. We get the craze. But who needs a plane ticket when you can bring Dubai’s famous chocolate dessert right to your kitchen, and make it with matcha? This homemade matcha ice cream is silky smooth, beautifully swirled with pistachio cream and crispy kataifi pastry, then topped with chocolate drizzle and crunchy pistachios. What more could you ask for?
While the ingredient list might look a little long, don’t be intimidated by this easy recipe. No ice cream maker required! Most of the effort comes down to layering delicious textures and letting the freezer do the hard work. This is a simple and straightforward ice cream recipe that is 100% worth it.
What is kataifi pastry?
Kataifi (also spelled kadaif) is a shredded filo dough commonly used in Middle Eastern and Mediterranean desserts. When baked or pan-fried, it becomes golden and crunchy- adding the perfect texture contrast to creamy ice cream.
Where to find it:
You can find kataifi pastry in the freezer section of most Middle Eastern, Greek, or specialty grocery stores. Look for brands like Apollo or Athens. Make sure to thaw it completely before using and keep it covered with a damp towel to prevent drying out.
Where to find or how to make pistachio cream
Pistachio cream is a smooth, spreadable pistachio paste that’s lightly sweetened and rich in flavor. Think Nutella, but with pistachios instead of hazelnuts. Look for pistachio cream online (brands like II Colle Del Gusto or Pariana are reputable) or at Italian, Middle Eastern, or gourmet food stores.
DIY Pistachio Cream:
If you want to make it from scratch:
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Blend 1 cup shelled, roasted pistachios with 2-3 tablespoons of neutral oil and 1-2 tablespoons of honey or maple syrup (optional) until smooth. Add a pinch of salt and keep blending until you get a creamy, silky texture. Add more oil as needed.
Tips and Tricks:
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Use a high-quality matcha: Since matcha is the star here, opt for a good culinary-grade matcha. Like our organic chef’s choice of matcha!
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Don’t overtoast the kataifi: It cooks quickly! Watch it carefully and use a lower heat to avoid burning.
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Serve immediately: For the best texture, serve the ice cream as soon as you’ve assembled it.
Ingredients:
1 ¼ cup heavy cream
½ cup condensed milk
2 tbsp culinary matcha
¼ cup kataifi pastry, toasted
¼ cup pistachio cream
2 tsp tahini (optional)
¼ cup chocolate, melted
Chopped pistachios for topping
Directions:
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Add condensed milk to a mixing bowl. Sift in the match and whisk until smooth. Add heavy cream and whisk until soft peaks form.
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Pour mixture into a container or large ice cube tray. Freeze for 12-24 hours, or until completely solid.
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Remove from the tray and blend until smooth and creamy. If mixture is too soft, return to freezer to firm up.
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Cut the kataifi pastry into small pieces (about 1 cm).
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Heat a pan with some butter. Add kataifi pieces and cook until golden brown.
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In a separate bowl, mix pistachio cream and tahini.
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Scoop ice cream into a serving bowl. Top with pistachio cream, crispy kataifi, melted chocolate, and pistachios.
Enjoy!
Bottom Line:
This matcha twist on the viral Dubai chocolate dessert is spectacular. Bringing together creamy, crunchy, and nutty is both unique and comforting. Whether you’re hosting or just treating yourself, this dessert promises to wow every time- no passport or ice cream maker required.
