Description
Chocolate lovers discover pure delight with Dubai Chocolate Ice Cream Bars straight from the heart of the United Arab Emirates. Cool creamy chocolate goodness wrapped in a crisp shell delivers sweet refreshment perfect for beating desert heat with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 10 Medjool dates
- 1 ½ cups dark chocolate chips
- 1 can (13.5 ounces/405 milliliters) full-fat coconut milk
Supporting Ingredients:
- ½ cup almond flour
- ¼ cup maple syrup
- 1 tablespoon tahini
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
Finishing Ingredients:
- ¼ teaspoon ground cardamom
- Pinch of salt
- Crushed pistachios
- Edible rose petals
- Sea salt flakes
Instructions
- Pulse the pitted dates in a food processor until they become a sticky mass. Add ½ cup almond flour, 1 tbsp tahini, and a pinch of salt. Blend until your mixture forms a cohesive dough that easily presses into molds.
- Press the date mixture firmly into silicone popsicle molds or a parchment-lined mini loaf pan, creating an even base layer about ¼ inch thick.
- Pour 13.5 oz full-fat coconut milk into a blender with ¼ cup maple syrup, 1 tsp vanilla extract, and ¼ tsp ground cardamom. Blend at high speed until completely smooth and uniform in color.
- Carefully pour the coconut mixture over your date base, filling molds to about ¼ inch from the top. Gently tap the molds to release any trapped air bubbles.
- Freeze the filled molds at 0°F (-18°C) for 5-6 hours, or ideally overnight, until the ice cream layer becomes completely solid.
- Melt 1 ½ cups dark chocolate chips with 1 tbsp coconut oil using a double boiler at 115°F (46°C), stirring continuously until glossy and smooth.
- Remove frozen bars from molds by gently sliding or pressing them out. Quickly dip each bar into the melted chocolate, allowing excess to drip off.
- Immediately sprinkle your chocolate-coated bars with crushed pistachios, rose petals, or sea salt flakes before the chocolate shell hardens.
- Return the decorated bars to the freezer at 0°F (-18°C) for an additional 15-30 minutes to set the chocolate completely.
Notes
- Soften chocolate at room temperature before melting to ensure smooth, even consistency.
- Whisk condensed milk and cream carefully to prevent lumps and create a silky texture.
- Freeze the bars on a flat surface in the coldest part of your freezer for the best crystal formation.
- For a dairy-free version, swap heavy cream with coconut cream and use dark dairy-free chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert Bars
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 8
- Calories: 277
- Sugar: 17 g
- Sodium: 30 mg
- Fat: 20 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg