As a passionate food enthusiast, the allure of recreating such an exquisite masterpiece at home was too tempting to resist. After numerous trials, tastings, and tweaks, I’m thrilled to embark on this sweet journey with you, sharing a homemade recipe inspired by the sensational Baskin Robbins Dubai Chocolate Bar.
Table of Contents
How to make Baskin Robbins Dubai Chocolate Bar
The Baskin Robbins Dubai Chocolate Bar is a dessert offered by Baskin Robbins in Dubai. It typically features layers of chocolate and ice cream. It is part of their regional specialty offerings, combining a rich chocolate flavor with their signature ice cream varieties.
Ingredients
- Pistachio Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/2 cup unsalted pistachios, finely ground
- 1 tsp vanilla extract
- A pinch of salt
- Pistachio Filling (Nougat-inspired):
- 1/2 cup honey
- 1 cup sugar
- 1/4 cup water
- 2 egg whites
- 1/2 cup pistachios, roughly chopped
- 1 tsp rose water (optional for an authentic Middle Eastern flavor)
- Chocolate Coating:
- 400g milk chocolate, tempered
- 100g dark chocolate, tempered (for drizzling, optional)
- Additional:
- Knafe dough, finely shredded (available at Middle Eastern grocers)
- Butter, for frying
Instructions:
- Pistachio Ice Cream:
- Combine the milk, heavy cream, sugar, ground pistachios, vanilla extract, and salt in a saucepan. Heat until the mixture is warm and the sugar has dissolved, but avoid boiling.
- Transfer the mixture to a bowl to cool down, then chill it in the refrigerator for at least 2 hours.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions. Freeze until firm.
- Pistachio Filling:
- In a saucepan, combine honey, sugar, and water. Heat over medium until the sugar has dissolved, then continue cooking until it reaches the soft-ball stage (240°F on a candy thermometer).
- Meanwhile, beat the egg whites to stiff peaks. Gradually pour the hot syrup into the egg whites while continuing to beat. Add the chopped pistachios and rose water, and fold gently.
- Spread the mixture onto a parchment paper-lined tray and let it set until firm. Cut into bar shapes.
- Assembly and Chocolate Coating:
- Sandwich the pistachio filling between two layers of pistachio ice cream shaped into bars. Freeze until solid.
- Dip each bar into tempered chocolate, ensuring a complete coating.
- Before the chocolate sets, wrap a strand of knafe dough around the bar for added texture. Quickly fry in butter until golden, then allow to cool.
- Optional: Drizzle with tempered dark chocolate for a decorative finish.
Tips:
- Tempering Chocolate: For a glossy finish, tempering the chocolate is crucial. Melt two-thirds of your chocolate over a double boiler, then remove from heat and add the remaining chocolate, stirring until smooth.
- Knafe Dough: To achieve the perfect crunch without overwhelming the delicate flavors of pistachio, lightly fry the knafe until just golden.
- Freezing: Ensure each component is thoroughly frozen before assembly to maintain the shape and ease of handling during the chocolate coating process.
What to serve with
Serving the Baskin Robbins Dubai Chocolate Bar is an indulgent affair. Although it is a luxurious treat, pairing it with complementary sides and drinks can elevate the entire dessert experience.
Beverages:
Coffee:
- Traditional Arabic Coffee: The cardamom-infused brew is excellent for balancing the richness of the chocolate and pistachio.
- Espresso: A strong espresso complements the chocolate’s bitterness and cleanses the palate between bites.
Tea:
- Mint Tea: Mint’s freshness contrasts the sweet, creamy textures and resets the taste buds.
- Chai Latte: The spices in chai latte mirror the exotic profile of the dessert.
Drinks for Kids:
- Cold Milk: A classic pairing with chocolate, the creaminess will be a hit with the younger crowd.
- Hot Chocolate: A warm, less caffeinated beverage remains a favorite, especially with a dollop of whipped cream.
Sides:
Sweets:
- Baklava: Offering small pieces of baklava will stay true to the Middle Eastern theme and provide a contrasting, flaky texture.
- Date Balls: These can be a lighter, fruitier accompaniment that continues the regional flavor narrative.
Fresh Elements:
- Fruit Platter: Slices of oranges or clementines, pomegranate seeds, and fresh figs offer a refreshing counterpoint.
- Macarons: Choosing pistachio or rose-flavored macarons will resonate with the flavors of the chocolate bar.
Garnishes:
- Whipped Cream: A dollop can be added to either coffee or hot chocolate, adding a cloud of softness on the side.
- Crushed Pistachios: Sprinkling some on the whipped cream or around the plate would add a lovely color and enhance the nutty profile.
- Edible Rose Petals: Scattered on the serving tray, edible rose petals not only add beauty but also hint at the potential rosewater flavor within the bar.
Ingredients Substitutes
Making a homemade version of the Baskin Robbins Dubai Chocolate Bar allows for a lot of creativity, especially when substituting ingredients for various dietary needs or availability constraints.
1. Chocolate
Original Ingredient: High-quality milk chocolate
Substitutes:
- For a vegan option: Use dairy-free dark chocolate or a high-quality vegan milk chocolate.
- For less sugar: Opt for dark chocolate with a higher cocoa content, such as 70% or above, which typically has less sugar.
2. Pistachios
Original Ingredient: Whole and crushed pistachios
Substitutes:
- For a nut allergy: Use pumpkin or sunflower seeds as a crunchy alternative.
- For variety: Almonds, walnuts, or pecans can be used if pistachios are not preferred or available.
3. Dates
Original Ingredient: Finely chopped dates
Substitutes:
- For a different flavor profile: Dried figs or apricots can be chopped finely and used as a substitute for dates.
- For a lower-sugar option, Use fewer dates or partially replace them with a fiber syrup or paste to maintain the texture but reduce the overall sweetness.
4. Honey
Original Ingredient: Honey (as a sweetener or binding agent)
Substitutes:
- For vegans: Use agave syrup, maple syrup, or golden syrup as alternatives.
- For different flavors: Molasses or date syrup can provide deeper flavors.
5. Cream
Original Ingredient: Cream (for ganache or filling)
Substitutes:
- For lactose intolerance: Use coconut cream or almond cream as a dairy-free alternative that still provides richness.
- Opt for a half-and-half or a milk substitute to reduce the fat content for a lighter version.
6. Butter
Original Ingredient: Butter (often used in chocolate mixtures for texture and flavor)
Substitutes:
- For vegans or dairy-free diets: Use plant-based butter or margarine that does not contain animal products.
- For a different fat source: Coconut or avocado oil might be used, although these will significantly alter the flavor.
7. Edible Gold Leaf (optional)
Original Ingredient: Edible gold leaf for decoration
Substitutes:
- For availability or budget reasons: Use edible glitter or shimmer powder designed for culinary use, or simply omit this component.
Final Thoughts
While this recipe may not replicate the exact Baskin Robbins Dubai Chocolate Bar experience, it brings a taste of Middle Eastern sophistication into your home, celebrating the fusion of traditional flavors and contemporary dessert trends.
More Chocolate Recipes:
- Chocolate Covered Strawberry Creamer Recipe
- Chocolate Covered Strawberries Recipe
- Dubai Chocolate-Covered Strawberries Recipe

Ingredients
- Pistachio Ice Cream:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/2 cup unsalted pistachios, finely ground
- 1 tsp vanilla extract
- A pinch of salt
- Pistachio Filling (Nougat-inspired):
- 1/2 cup honey
- 1 cup sugar
- 1/4 cup water
- 2 egg whites
- 1/2 cup pistachios, roughly chopped
- 1 tsp rose water (optional for an authentic Middle Eastern flavor)
- Chocolate Coating:
- 400g milk chocolate, tempered
- 100g dark chocolate, tempered (for drizzling, optional)
- Additional:
- Knafe dough, finely shredded (available at Middle Eastern grocers)
- Butter, for frying
Instructions
- Pistachio Ice Cream:
- Combine the milk, heavy cream, sugar, ground pistachios, vanilla extract, and salt in a saucepan. Heat until the mixture is warm and the sugar has dissolved, but avoid boiling.
- Transfer the mixture to a bowl to cool down, then chill it in the refrigerator for at least 2 hours.
- Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Freeze until firm.
- Pistachio Filling:
- In a saucepan, combine honey, sugar, and water. Heat over medium until the sugar has dissolved, then continue cooking until it reaches the soft-ball stage (240°F on a candy thermometer).
- Meanwhile, beat the egg whites to stiff peaks. Gradually pour the hot syrup into the egg whites while continuing to beat. Add the chopped pistachios and rose water, and fold gently.
- Spread the mixture onto a parchment paper-lined tray and let it set until firm. Cut into bar shapes.
- Assembly and Chocolate Coating:
- Sandwich the pistachio filling between two layers of pistachio ice cream shaped into bars. Freeze until solid.
- Dip each bar into tempered chocolate, ensuring a complete coating.
- Before the chocolate sets, wrap a strand of knafe dough around the bar for added texture. Quickly fry in butter until golden, then allow to cool.
- Optional: Drizzle with tempered dark chocolate for a decorative finish.