Forget the industrial ice creams from the store that promise a "taste of prestige" but melt on the way out of the fridge. If you've ever dreamed of desert sun, marble villas and flavors served by sheikhs between silk curtains and a golden spoon in hand - then you have to try this homemade recipe for Dubai chocolate ice cream. This is not your ordinary chocolate ice cream. This is ice cream with character, deeply creamy, rich as a fiver bank balance and with a taste that deserves its own spa treatment.
Recipe for Dubai chocolate ice cream combines prestige Dubai's pastry philosophies – where nothing is too much – with the accessibility of home cooking. It combines high-quality dark chocolate, a velvety texture and a secret ingredient that elevates it above average. This dessert is proof that you can create luxury at home, without a private chef and without a ticket for United Arab EmiratesJust you, the spoon and that satisfied "mmmm".
Dubai chocolate ice cream is a must try!
This recipe is designed to without complicated techniques It conjures up a sophisticated pleasure and aesthetic appeal on the plate. All you need is a few quality ingredients and the will to take the time to create the perfect layers.
Dubai chocolate ice cream
Ingredients
- Ingredients for pistachio paste:
- 200 g peeled pistachios
- 60 g sunflower oil Ingredients for the dough:
- 100 g of cut dough
- 1 tablespoon of butter
- 30 g of powdered sugar
- 20 g sunflower oil Ingredients for ice cream:
- 500 g sweet cream (35 %)
- 250 g sweetened condensed milk
- 1 pinch of salt Ingredients for assembly:
- 100 g melted chocolate couverture
- 20 g chopped pistachios To serve:
- melted chocolate couverture
- finely chopped pistachios
Directions
- Preparing pistachio praline paste: Preheat the oven to 160°C fan-forced. Spread the pistachios evenly on the baking tray and bake for 10 minutes until lightly browned and aromatic. Then leave to cool for 5 minutes. Place in a food processor, add the sunflower oil and blend for 2-3 minutes until a smooth paste forms. If it sticks to the sides, scrape it off with a spatula and continue blending.
- Preparing crispy cut filo dough: Loosen the dough as much as possible and chop it into smaller pieces. Put the butter in a pan and melt it over medium heat. Add the dough and fry it, stirring constantly, for 5-6 minutes until golden. Set aside and let it cool for 15 minutes. Stir in 150 g of pistachio paste, icing sugar and sunflower oil and mix well.
- Preparing ice cream: In a large bowl or food processor, combine the sweet cream, condensed milk and remaining pistachio paste. Mix for 4-5 minutes until a lightly whipped, silky cream is formed. Line a loaf tin (approx. 30 x 10 cm) with cling film, extending over the edges.
- Layer composition: Spread a third of the ice cream mixture on the bottom of the mold. Sprinkle a third of the crispy filling on top and pour a third of the melted chocolate. Repeat the process twice more to make three layers. Sprinkle chopped pistachios on top. Wrap the mold in foil and place in the freezer for 2–3 hours to harden.
- Service: Let the ice cream sit at room temperature for a few minutes before serving to make it easier to cut or shape into balls. Serve in bowls, garnish with melted chocolate and sprinkle with finely chopped pistachios.
