Dairy-Free Dubai Pistachio Ice Cream Sandwiches
These no-bake, no-churn Dubai Pistachio Ice Cream Sandwiches are layered with crispy kataifi crust, velvety pistachio ice cream, and a rich chocolate shell. They're nutty, crunchy, and irresistibly smooth in every bite!
Made extra creamy with Let’s Do Organic Sweetened Condensed Coconut Milk.
Crunchy Kataifi Crust:
250 g (cups) Kataifi Dough, chopped
60g Butter
130g (1/2 cup) Pistachio Cream, sweetened
Method:
In a pan over medium heat, melt the butter.
Add the chopped kataifi dough and toast for 5–7 minutes, stirring frequently, until golden brown and crisp.
Remove from heat and allow to cool slightly.
Combine the toasted kataifi with the sweetened pistachio cream. Mix until well blended. Add a spoonful of tahini or more pistachio if needed for smoother consistency.
Line an 8 x 8-inch (20 x 20 cm) square baking pan with parchment paper, leaving an overhang on all sides for easy lifting.
Press half of the kataifi mixture firmly and evenly into the bottom of the pan to form the crust. Freeze until set.
Pistachio Ice Cream:
400ml (1 + 2/3 cups) Whipping Cream*, cold
160ml (2/3 cup) Let’s Do Organic Sweetened Condensed Coconut Milk, stirred at room temperature
170g (2/3 cup) Pistachio Cream, room temperature
3 tsp Vanilla extract
100g (1 cup) Pistachios, toasted and chopped
1-2 tsp Matcha Powder, to enhance color (optional)
Method:
In a chilled mixing bowl, whip the cold whipping cream with an electric mixer until medium peaks form.
Add the condensed milk, pistachio cream, vanilla extract, and matcha powder (if using). Continue whipping until stiff peaks form.
Gently fold in the chopped toasted pistachios.
Pour the mixture over your prepared crust (if using), spreading it evenly.
Smooth the top and freeze for at least 15 minutes, or until firm.
Pistachio Topping
85g (1/3 cup) Pistachio Cream
80ml (1/3 cup) Let’s Do Organic Sweetened Condensed Coconut Milk, stirred at room temperature
Method:
In a small bowl, mix the pistachio cream and condensed milk until smooth and fully combined.
Spread the mixture evenly over the frozen kataifi crust layer.
Return to the freezer and freeze until firm.
Chocolate Topping:
170g (1 cup) Milk Chocolate
80ml (1/3 cup) Whipping Cream
Method:
Heat cream then pour over chopped chocolate. Let sit 1–2 minutes, then stir until smooth and cool it for 10 minutes.
Spread half over the frozen pistachio topping and freeze for 30 minutes.
Flip, spread the rest on the other side, and freeze until fully set.
Slice into bars and enjoy!
