Ingredients
Pistachio Kataifi Base
- 45 g toasted kataifi (shredded filo pastry)
- 80 g vegan pistachio cream spread
- Vegan butter (for toasting kataifi, quantity as needed)
Ice Cream Mixture
- 125 g coconut whipping cream (chilled)
- 60 g vegan condensed milk
- 60 g vegan pistachio cream spread
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
Chocolate Coating and Garnish
- 170 g dairy-free chocolate
- 1 teaspoon coconut oil
- 15 g dairy-free white chocolate
- 1 tablespoon vegan pistachio cream spread
- 1 tablespoon chopped pistachios (optional)
Instructions
- Prepare Pistachio Kataifi Base: If your kataifi is not already fried, toast it in a saucepan with a few tablespoons of vegan butter over medium heat until golden brown and crisp. Meanwhile, melt 80 g of the vegan pistachio cream spread in a microwave-safe bowl for 30 seconds. Stir in the toasted kataifi with a spatula until evenly coated. Spread this mixture in an even layer at the base of 4 large silicone molds or 6-8 smaller molds. Insert a wooden lolly stick into each mold and place the molds in the freezer to set.
- Make the Ice Cream Mixture: Pour chilled coconut whipping cream into a mixing bowl and whisk vigorously for 1-2 minutes until smooth and slightly thickened. Gradually whisk in the vegan condensed milk, then add 60 g of vegan pistachio cream spread, vanilla extract, and almond extract (if using). Mix until fully combined and creamy.
- Freeze the Ice Cream: Place the mold tray on a small tray for stability and carefully pour the ice cream mixture into each mold cavity over the set kataifi base. Freeze the molds for 4-6 hours or until the ice cream bars are completely firm. Once frozen, gently remove the bars from the molds and place them on a parchment-lined tray in the freezer until ready for coating.
- Prepare Chocolate Coating: Using a double boiler setup, gently melt the dairy-free chocolate with coconut oil until smooth and glossy. Transfer the melted chocolate to a tall glass or container suitable for dipping. One by one, dip each frozen ice cream bar into the chocolate coating, ensuring full coverage. Place the coated bars back on the lined tray and allow the coating to set for approximately 10 minutes.
- Add Pistachio Garnish: Melt the dairy-free white chocolate together with 1 tablespoon of vegan pistachio cream spread over a double boiler until smooth. Transfer this mixture into a piping bag, cut off the tip, and drizzle decoratively over the chocolate-coated bars. Immediately sprinkle chopped pistachios on top before the drizzle sets. Return the finished bars to the freezer until serving.
Notes
- Use vegan butter for toasting kataifi to keep the recipe fully plant-based.
- Vegan pistachio cream spread can be substituted with nut butter mixed with a little sweetener if unavailable.
- Ensure the coconut whipping cream is well chilled to achieve a smooth, whip-like texture.
- You can omit almond extract if unavailable; vanilla extract alone provides great flavor.
- The chocolate coating step requires quick work to apply garnish before setting.
- Serves are best enjoyed fresh but can be stored in the freezer for up to one week.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Middle Eastern
- Diet: Vegan
