Baskin-Robbins Dubai Chocolate Bar Ice Cream Recipe

Baskin-Robbins' Dubai chocolate ice cream is called Pistachio Chocolate Bar: pistachio and chocolate ice creams swirled together, with pistachio pieces and a chocolate crunch. This copy needs no machine. One base of whipped cream and condensed milk is divided, flavoured with pistachio cream and with cocoa, and layered in a loaf pan with chopped pistachios and shards of chocolate-coated kataifi.

What Baskin-Robbins' Dubai chocolate ice cream is

Baskin-Robbins announced its Dubai Chocolate Collection on 29 October 2025 for the month of November. The flavour of the month, Pistachio Chocolate Bar, is described as swirls of pistachio and chocolate flavoured ice creams, studded with pistachio pieces and chocolate crunch swirls.

The collection has two more items. The Dubai Chocolate Sundae is three scoops of that ice cream layered with hot fudge and kadayif and topped with pistachio sauce, whipped cream and more kadayif. The Dubai Chocolate Shake blends the ice cream with milk and pistachio sauce.

The release names no bar on a stick; the "bar" is in the name of the flavour, after the Dubai chocolate bar with its pistachio cream and kadayif filling. This is a reconstruction; a serving, an eighth of the pan, comes to about 550 calories by USDA figures. MakeFoodLovely is not connected with Baskin-Robbins.

Recipe

Dubai Chocolate Ice Cream

A no-churn version of Baskin-Robbins' Pistachio Chocolate Bar ice cream — pistachio and chocolate ice cream with chopped pistachios and a crunch of milk chocolate and toasted kataifi. About 1 1/2 quarts, eight servings.

5.0 (1)Print

Prep

30 min

Cook

8 min

Total

7 hr 8 min

Serves

8

Cuisine

American

Ingredients

• For the crunch:
• 1 1/2 ounces kataifi (cut into short pieces)
• 1 tablespoon unsalted butter
• 3 ounces milk chocolate (chopped)
• For the ice cream:
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons whole milk
• 2 cups cold heavy cream
• 1 can (14 ounces) sweetened condensed milk
• 1/8 teaspoon salt
• 1/3 cup pistachio cream
• 1/3 cup chopped pistachios

Instructions

1. Melt the butter in a frying pan over medium heat, add the kataifi and stir for 6 to 8 minutes, until golden and crisp. Let it cool.
2. Melt the chocolate in the microwave in 20-second bursts, stirring each time. Stir in the kataifi, spread the mixture thinly on a sheet of parchment and refrigerate for 20 minutes, until hard. Chop it into small pieces.
3. Heat the milk until it steams, stir in the cocoa to a smooth paste and let it cool.
4. Whip the cream to stiff peaks. Fold in the condensed milk and the salt until no streaks remain, and divide the base between two bowls.
5. Fold the pistachio cream and half of the chopped pistachios into one bowl. Fold the cocoa paste into the other.
6. Spoon the two mixtures alternately into a 9x5-inch loaf pan, scattering the crunch and the remaining pistachios between the spoonfuls. Draw a knife through the pan once.
7. Press a sheet of parchment onto the surface and freeze for at least 6 hours, until firm.

Nutrition

Calories:

550

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

The crunch

Kadayif, also spelled kataifi, is the shredded pastry inside a Dubai chocolate bar. Loose in ice cream it would soak up water and go soft. Coated in chocolate it stays crisp, because the chocolate keeps the moisture out.

Spread the mixture thin, no thicker than a coin, and chop it small. Thick pieces freeze hard. The kataifi page has a recipe for the pastry itself.

Pistachio from a jar

The pistachio half is flavoured with pistachio cream, the sweet green spread, which folds into the base without lumps when it is at room temperature. A jar from the shop works, and so does the homemade pistachio cream on this site. For more colour, add a drop of green gel colouring; the cream alone gives a pale green.

Dubai chocolate sundae and shake

• Sundae: three scoops, 2 tablespoons of warm fudge sauce, a spoonful of pistachio cream loosened with a little warm milk, whipped cream and a pinch of toasted kataifi.
• Shake: blend 3 scoops with 1/2 cup of milk and 1 tablespoon of pistachio cream, and top it the same way.

Six hours, two weeks

The ice cream is ready to scoop after six hours and at its smoothest within two weeks. Let the pan stand for five minutes before scooping.

Other Dubai chocolate recipes on this site are the Dubai chocolate strawberries and the Dubai donut. A second Baskin-Robbins flavour made the same way is the Gold Medal Ribbon.