If you love chocolate ice cream but want something a little extra—this Dubai pistachio chocolate ice cream might just be your new favorite. It’s rich, ultra-smooth, with nutty swirl of pistachio cream. It feels fancy—but is secretly easy. Creamy, bold, and sure to impress.
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This isn’t just another chocolate ice cream. It’s rich, creamy, and that swirl of pistachio cream? It adds a nutty twist that makes you pause and go, “wait… this is really good.”
We were inspired by the Dubai chocolate pistachio trend going around—and trust us, it’s worth the hype. But don’t worry, this version’s totally doable at home. Simple steps, big flavor, and a little something special waiting in your freezer.
If you're into homemade ice cream, don’t stop here—my hazelnut ice cream is rich and nutty, the strawberry ice cream is fruity and creamy, and the healthy mango no-churn ice cream version is perfect for quick cravings. Something for every mood!
Why this recipe works
The flavor and texture are next-level—You get deep, real chocolate flavor from both cocoa and melted chocolate—plus the pistachio swirl adds a nutty richness that balances it all out. The texture? Smooth, creamy, and scoopable straight from the freezer.
It’s rich and satisfying without being heavy—The base is creamy and chocolatey with a perfect balance between indulgent and smooth—ideal for seconds.
It’s a perfect make-ahead treat—Once frozen, this chocolate ice cream keeps well for days, making it perfect for dinner parties, weekend cravings, or anytime you want a treat with little effort.
Ingredients list
Whole milk—It provides body to the custard, creating a creamy texture without being too rich.
Heavy cream—This is where the magic happens. The cream adds the smoothness we want in homemade chocolate ice cream—no shortcuts here.
Egg yolks—Yolks are essential for achieving a silky, custard-like texture, thickening the base and providing a rich, luxurious mouthfeel akin to real ice cream!
Sugar—Just the right amount to sweeten without overpowering the chocolate, and it helps keep the chocolate ice cream soft in the freezer.
Dutch-process cocoa powder—This enhances the ice cream's chocolate flavor and color, creating a smooth, bold base that tastes next-level.
Semisweet chocolate—Melting real chocolate into the base adds richness and makes our pistachio chocolate ice cream feel more sophisticated!
Salt—Very important! It brings out the chocolate flavor and balances the sweetness. Don’t skip it—your taste buds will thank you.
Vanilla extract—Just a splash rounds everything out. Vanilla brings warmth and ties all the flavors together.
Pistachio butter with kanafe bits—We mix two types of pistachio components here—pistachio butter that's smooth and loose, the other is Dubai pistachio kanafe spread which is thicker with crunchy kanafe bits—for the best swirl texture. The result is creamy, slightly nutty, with a little crunch in every scoop. If you can’t find the kanafe version, just use smooth pistachio cream or stir in chopped roasted pistachios.
💡 Quick note: This recipe yields about 1 quart of chocolate ice cream—perfect for 8 servings at ½ cup each (that’s about 2 scoops per serving).
See the recipe card for complete information on ingredients and quantities.
Substitutions and variations
No pistachio butter with kanafe bits? Try nut butter—A good-quality almond or cashew butter works in a pinch. Just go for something smooth and lightly sweet. It won’t be exactly the same, but it will still be delicious.
Swap the chocolate—Prefer milk chocolate or dark? Totally fine! Just know that milk chocolate will make the chocolate ice cream creamier and sweeter, while dark adds more richness and intensity. Pick your vibe.
Make it dairy-free—Use full-fat canned coconut milk in place of both milk and cream. It’ll change the flavor a bit, but still gives that creamy texture. And yes, it pairs surprisingly well with pistachio!
Add crunch—Stir in chopped roasted pistachios at the end if you like a bit of texture in your scoop. It’s not traditional—but it’s fun, and you do you.
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Kitchen scale
Offers precise measurements for your ingredients, surpassing measuring cups. We strongly recommend it, as baking is a science!
Watch the video recipe
Step-by-step instructions
Whisk yolks and sugar
In a medium bowl, whisk the egg yolks and sugar until pale and slightly thickened.
Heat the milk mixture
In a saucepan, combine milk, cream, vanilla, salt, and cocoa powder. Heat over medium, whisking until blended.
Temper yolks
Pour 1 cup of the hot milk into the yolks while whisking, then return the mixture to the saucepan.
Cook custard
Cook on low heat for about 10 minutes, stirring constantly, until it thickens and coats the back of a spoon. A line should stay clean if you run your finger through it.
Melt chocolate
Pour hot custard through a fine sieve into a bowl with chopped chocolate. Let it sit for 5 minutes, then stir until smooth.
Chill custard
Cover the bowl with plastic wrap, pressing it onto the surface to prevent skin. Let it cool to room temp and chill in the fridge overnight for a creamier ice cream.
Churn
Pour the cold custard into your ice cream maker and churn according to instructions (about 30 minutes) until it resembles soft serve.
Swirl and freeze
Transfer to a freezer-safe container, folding in the pistachio kanafe cream. Freeze for 1–2 hours for a firmer scoop.
Our top tips
- Use good chocolate. It’s the star here, so go for one you’d actually eat on its own. Better chocolate gives you better chocolate ice cream.
- Chill the custard overnight. Cold custard churns better and gives you that extra-smooth, creamy texture. Totally worth the wait.
- Swirl, don’t mix. Gently swirl the pistachio kanafe cream after churning—prevents them from blending together.
- Freeze before scooping. After churning, pop it in the freezer for 1–2 hours to firm up. That’s how you get clean, picture-perfect chocolate ice cream scoops.
- It’s perfect for making ahead. Make the custard up to 2–3 days in advance and chill until you’re ready to churn (just give it a quick whisk before using). Or churn it ahead and freeze—the texture stays great for at least a week. Let it sit out a few minutes before scooping for that perfect creamy texture.
Serve, store, and freeze guide
Serve
- Let the chocolate ice cream sit at room temperature for 5–10 minutes before scooping.
- This softens it just enough for that perfect creamy texture.
Store
- Make the custard up to 2–3 days in advance and chill until you’re ready to churn.
- Just give it a quick whisk before using.
Freeze
- Store it in an airtight container and press a piece of parchment or plastic wrap directly on the surface—this prevents ice crystals.
- For the best texture and flavor, enjoy within 1 week—that’s when it’s at its creamiest and most scoopable.
- After that, it’s still safe to eat for up to 2–3 months, but the texture may get icy and the flavor a bit duller (homemade ice cream doesn’t have stabilizers like store-bought).
Scooping tips
If your chocolate ice cream’s been in the freezer for a while, let it sit at room temperature for 10–15 minutes before scooping. Just churned or frozen for under 2 hours? 5–10 minutes should do the trick.
👉 Bonus tip: Dip your metal scoop in warm water between scoops for smoother, cleaner results (and prettier scoops too!).
Frequently asked questions
We combine smooth pistachio butter with crunchy Dubai-style pistachio kanafe spread for the best swirl texture. If unavailable, use smooth pistachio, almond, or cashew butter for a nutty richness. For added texture, stir in chopped roasted pistachios or crunchy cookie crumbs.
Totally! Milk chocolate makes it sweeter and creamier, while dark adds more depth and richness. Pick what you love.
You can make ice cream without a machine, but the texture won't be as smooth. Freeze the custard in a shallow container, stirring every 30 minutes for a few hours. It works in a pinch, but an ice cream machine is worth it for homemade treats.
More ice cream recipes
Did you try this Dubai Pistachio Chocolate Ice Cream?
We'd love to hear from you! Leave us a ★★★★★ rating and drop a comment below — tell us how it went, what you enjoyed, or what you'd tweak. And if you share it on Instagram, don’t forget to tag us — we’d love to see them!
Thank you! -Bea and Marco
📖 Recipe
Dubai Pistachio Chocolate Ice Cream
Video
Equipment
Ingredients
Custard base
- ⅔ cup (130 g) sugar
- 6 large egg yolks room temperature
- 2 cup (500 ml) whole milk
- 1 cup (250 ml) Heavy cream (or heavy whipping cream)
- ¼ cup (20 g) Dutch-process cocoa powder (unsweetened)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Chocolate
- 6 oz (170 g) Semisweet chocolate (around 55% cocoa) cut into small chunks
Swirl
- ½ cup (145 g) Pistachio cream with kanafe bits a mix of smooth pistachio butter and crunchy Dubai-style pistachio kanafe spread
Instructions
- Measure all the ingredients. Place the ice cream machine's inner bowl in the freezer overnight (refer to your machine's manual).
Custard base
- In a medium bowl, whisk the egg yolks and sugar until pale and slightly thickened. This helps give your ice cream that silky, custard-style texture.⅔ cup sugar, 6 large egg yolks
- In a saucepan, combine the milk, heavy cream, vanilla extract, salt, and cocoa powder. Heat over medium, whisking gently until everything is well blended. Don’t let it boil—just heat until it starts to simmer around the edges.2 cup whole milk, 1 cup Heavy cream (or heavy whipping cream), ¼ cup Dutch-process cocoa powder (unsweetened), 1 teaspoon vanilla extract, ½ teaspoon salt
- Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking. This step keeps the eggs from scrambling. Then pour everything back into the saucepan.
- Cook on low heat for about 10 minutes, stirring constantly. You’ll know it’s ready when it thickens slightly and coats the back of a wooden spoon—if you run your finger through it, the line should stay clean.
Chocolate
- Pour the hot custard through a fine sieve into a bowl with the chopped chocolate. Use a spoon to help push the custard through. Let the chocolate sit for 3-5 minutes, then stir until completely melted and smooth.6 oz Semisweet chocolate (around 55% cocoa)
Chill and churn
- Cover the bowl with plastic wrap, pressing it directly onto the surface to prevent skin from forming. Let it cool to room temp, then chill in the fridge overnight. Cold base means creamier ice cream.
- Pour the cold custard into your ice cream maker (make sure the bowl is frozen, if needed). Churn according to your machine’s instructions—usually about 30 minutes—until it looks like soft serve.
Swirl and freeze
- Mix ¼ cup each of pistachio butter and Dubai pistachio kanafe spread.½ cup Pistachio cream with kanafe bits
- Transfer half of the ice cream to a freezer-safe container, spreading the pistachio kanafe cream on top. Then add the remaining ice cream. Fold it upwards gently with a fork, not too much.
- Cover with parchment paper. Freeze for 1–2 hours for a firmer scoop.
Notes
- Use good chocolate. Go for one you’d actually eat on its own. Better chocolate gives you better ice cream.
- Chill the custard overnight. Cold custard churns better and gives you that extra-smooth, creamy texture. Totally worth the wait.
- Swirl, don’t mix. Gently swirl the pistachio kanafe cream after churning—prevents them from blending together.
- Freeze before scooping. After churning, pop it in the freezer for 1–2 hours to firm up. That’s how you get clean, picture-perfect scoops.
- It’s perfect for making ahead. Make the custard up to 2–3 days in advance and chill until you’re ready to churn (just give it a quick whisk before using). Or churn it ahead and freeze—the texture stays great for at least a week. Let it sit out a few minutes before scooping for that perfect creamy texture.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Bea & Marco says
This one’s been on repeat in our freezer lately—creamy chocolate base, nutty pistachio swirl, and that little crunch from the kanafe? Just so satisfying. Let us know if you try it—we’d love to hear how yours turns out (or if you eat it straight from the container like we do 🙈)!