How to Make the Perfect Dubai Chocolate Magnum Style Ice Cream Bars
Middle Eastern Fusion · Hard · 300 min · 8 servings
These homemade Magnum style ice cream bars are dipped in the iconic Dubai chocolate coating made with dark chocolate and a crispy pistachio kunafa shell that cracks beautifully with every bite. They are the viral frozen dessert that combines the elegance of a classic ice cream bar with the irresistible textures of the Dubai chocolate trend.
Why this recipe works
This Dubai Chocolate Magnum Style Ice Cream Bars recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 300 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 5g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 500 ml good quality vanilla ice cream softened
- 350 g dark chocolate finely chopped
- 150 g shredded kunafa toasted in butter
- 100 g pistachio cream
- 2 tbsp coconut oil
- 30 g finely chopped pistachios
Step by step instructions
Step 1: Mold and Freeze the Ice Cream
Spoon softened vanilla ice cream into ice cream bar molds inserting wooden sticks. Smooth the tops and freeze for a minimum of 4 hours or overnight until completely solid. Do not rush this step as partially frozen bars will fall off the stick when dipped.
Step 2: Toast the Kunafa Coating
Melt butter in a pan and toast shredded kunafa for 8 to 10 minutes until deeply golden and crispy. Allow to cool completely then combine with pistachio cream mixing until every strand is coated. The mixture should be crumbly and fragrant.
Step 3: Make the Dipping Chocolate
Melt dark chocolate and coconut oil together in a double boiler stirring until completely smooth. Remove from heat and stir in the pistachio kunafa mixture. Transfer to a tall narrow container that is wide enough to dip the bars fully. Allow to cool to room temperature.
Step 4: Dip Freeze and Serve
Working quickly unmold one ice cream bar at a time and dip it fully into the chocolate kunafa mixture rotating to coat evenly. The coating will set almost immediately on contact with the frozen bar. Sprinkle with chopped pistachios and return to the freezer for 15 minutes before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- vanilla ice cream → pistachio gelato for an even more intense pistachio experience throughout
- coconut oil → vegetable shortening works equally well to keep the chocolate coating fluid and help it snap cleanly
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not freezing the ice cream bars long enough before dipping which causes them to slide off the stick or melt before the coating sets
- Allowing the chocolate kunafa dipping mixture to get too cold and thick which results in an uneven lumpy coating rather than a smooth shell
Nutrition facts
Per serving: 380 calories, 5g protein, 36g carbs, 24g fat, 3g fiber.
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