Dubai Chocolate Magnum Style Ice Cream Bars
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.
Homemade ice cream bars dipped in a crunchy Dubai chocolate pistachio kunafa shell that cracks perfectly on every bite.
Nutrition per serving
Ingredients
Core
Coating
Garnish
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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