Copycat Costco Dubai Chocolate Ice Cream Recipe

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One bite of this Costco Dubai Chocolate Ice Cream was enough to transport me into a world of velvety pistachio cream, crispy kataifi layers, and smooth chocolate—all perfectly balanced in a handheld treat. If you’ve been lucky enough to try these, you know they’re an irresistible fusion of flavors.

How to make Costco Dubai Chocolate Ice Cream

Costco Dubai Chocolate Ice Cream refers to a brand-new dessert item available exclusively at Costco stores, crafted by Afters Ice Cream, a California-based company.

Ingredients

For the Pistachio Cream Ice Cream Base:

• 2 cups of heavy cream
• 1 cup of whole milk
• 1/2 cup of sugar
• 3/4 cup of pistachio paste (store-bought or homemade)
• 1/2 teaspoon of vanilla extract
• A pinch of salt

For the Kataifi Crunch Layer:

• 1 cup of kataifi dough (shredded phyllo, available in specialty stores)
• 2 tablespoons of unsalted butter, melted
• 2 tablespoons of sugar
• 1/4 teaspoon of ground cardamom (optional, for added flavor)

For the Chocolate Coating:

• 12 oz of semi-sweet or dark chocolate, chopped
• 2 tablespoons of coconut oil (for a smooth and shiny texture)

Instructions

Step 1: Make the Pistachio Ice Cream Base

1. In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over medium flame, stirring gently, until the sugar dissolves—do not let it boil.
2. Remove the mixture from the heat and whisk in the pistachio paste, vanilla extract, and a pinch of salt until smooth and combined. Let it cool to room temperature.
3. Refrigerate the mixture for at least 2-4 hours, or until it’s completely chilled.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions. The result should be a soft-serve consistency.
5. Transfer the churned ice cream to a parchment-lined baking dish and spread it evenly (about 1-inch thickness). Freeze for 3 hours or until firm enough to cut into bars.

Step 2: Prepare the Kataifi Crunch Layer

1. While the ice cream is freezing, preheat your oven to 350°F (175°C).
2. Tear the kataifi dough into small pieces and toss it in a mixing bowl with the melted butter, sugar, and cardamom (if using).
3. Spread the mixture evenly on a parchment-lined baking tray and bake for 10-12 minutes, or until golden brown and crisp. Allow it to cool completely.
4. Once cooled, crush the kataifi into small, crispy bits and set it aside.

Step 3: Assemble the Ice Cream Bars

1. Once the ice cream is solid enough, remove it from the freezer and cut it into rectangular bars of your desired size.
2. Working quickly, press the chilled ice cream bars into the crushed kataifi mixture, coating all sides to create a crunchy layer. Place the coated bars back into the freezer to firm up for 30 minutes.

Step 4: Make the Chocolate Coating

1. In a microwave-safe bowl, melt the chopped chocolate and coconut oil in 20-second intervals, stirring in between until smooth. Let the chocolate cool slightly—it should be warm but not hot.
2. Prepare a wire rack or parchment-lined tray for dipping.

Step 5: Dip and Coat the Ice Cream Bars

1. Remove the ice cream bars from the freezer. Working one bar at a time, dip it into the melted chocolate to coat entirely. Use a fork or tongs to lift the bar and let excess chocolate drip off before placing it on the prepared surface.
2. Repeat for all bars, working quickly (it’s best to keep a few in the freezer, taking them out in batches to avoid melting).
3. If desired, sprinkle extra crushed kataifi or pistachio pieces on top of the chocolate before it sets.
4. Return the coated bars to the freezer to fully set for another 20-30 minutes.

Tips for Success

• Pistachio Paste: For the best flavor, opt for high-quality pistachio paste. You can make your own by blending pistachios with a little sugar and oil until smooth.
• Freezer Management: Ice cream melts quickly, so work in small batches when cutting, coating, and dipping the bars. Always keep unused portions in the freezer.
• Chocolate Coating: If your chocolate thickens while dipping, gently reheat it or stir in a small amount of coconut oil to bring it back to a smooth consistency.
• Storage: Store the finished ice cream bars in a freezer-safe container, separated by parchment paper, to prevent them from sticking. They should keep for up to 2 weeks (if they last that long!).

What to serve with

Costco Dubai Chocolate Ice Cream Bars are rich, decadent, and bursting with layers of flavor. With their creamy pistachio base, crunchy kataifi layer, and smooth chocolate coating, these ice cream bars deserve to be the star of the show.

1. Fresh Fruits for a Light Contrast

The richness of the chocolate and pistachio benefits greatly from the refreshing flavor of fresh fruits. Here are some fantastic options:

• Berries: Strawberries, raspberries, or blueberries have a bright, tangy flavor that cuts through the creaminess of the bars. Serve them fresh, or lightly macerate them in sugar and lemon juice for extra sweetness.
• Citrus Slices: Orange or blood orange slices pair beautifully with chocolate and pistachio, adding a zesty burst of flavor.
• Pomegranate Seeds: Sprinkle some pomegranate arils on the side for an added Middle Eastern-inspired touch and a juicy, tart bite.

2. A Scoop of Sorbet

If you want to create a more complete dessert plate, consider pairing the chocolate bars with a light sorbet. The cold, fruity notes of sorbet add another layer of flavor and help cleanse the palate. Some great sorbet flavors include:

• Lemon or lime sorbet for a tangy kick.
• Raspberry sorbet for a tart and sweet pairing.
• Mango sorbet for a tropical twist.

3. Warm Drinks for Contrast

Balancing the cold of the Costco Dubai Chocolate Ice Cream bars with a warm beverage often creates a delightful contrast. Some pairing ideas:

• Espresso or Coffee: A strong, aromatic espresso complements the richness of the chocolate and pistachio. If you’re hosting a crowd, serve shots of espresso on the side to give it a sophisticated café vibe!
• Chai Tea: A spiced chai tea with cardamom, cinnamon, and cloves enhances the Middle Eastern flair of the dessert. The warmth and spice pair wonderfully with the Costco Dubai Chocolate Ice Cream‘s nutty and chocolatey flavors.
• Hot Chocolate with a Twist: Serve a small mug of hot cocoa with a sprinkle of cinnamon or cardamom on top for an indulgent pairing.

Ingredients Substitutes

Recreating the dreamy Costco Dubai Chocolate Ice Cream Bars at home can feel like a challenge, especially if you’re having trouble finding all the exact ingredients. Thankfully, there are plenty of simple ingredient substitutions you can use without compromising on flavor.

1. Pistachio Cream Ice Cream Base Substitutions

Pistachio Paste Substitutes

Pistachio paste is one of the key ingredients in the Costco Dubai Chocolate Ice Cream recipe, providing its signature nutty and creamy flavor. However, pistachios can be expensive, or you might not have access to pistachio paste.

• Homemade Pistachio Paste: Blend shelled, unsalted pistachios in a food processor with a bit of sugar and a light oil (such as sunflower oil) to achieve a smooth paste. If you’re unable to peel off the skins and your paste has a slightly brownish-green hue, don’t worry—it’ll still taste delicious.
• Nut-Based Substitutes: If pistachios aren’t an option, you can substitute with almonds, cashews, or hazelnuts. Almond butter or hazelnut paste can give your ice cream a slightly different but still delicious flavor profile.
• Tahini: While unconventional, tahini (sesame seed paste) can give a nutty richness that works well with the Middle Eastern theme. Add a touch of honey for sweetness if needed.

Heavy Cream Substitutes

Heavy cream ensures the ice cream has a lush, creamy texture. If you’re looking for alternatives:

• Dairy-Free Alternatives: Use full-fat coconut cream or cashew cream as a substitute for heavy cream. Both provide similar creaminess and richness.
• Low-Fat Option: A mix of whole milk and Greek yogurt can be used to reduce fat content. However, keep in mind this might make the ice cream slightly less creamy.

Whole Milk Substitutes

• Non-Dairy Milks: Unsweetened almond milk or oat milk will work great if you’re making a dairy-free version. Use a thick, creamy variety to preserve texture. For better results, blend them with a bit of soaked cashews to replicate the fat content of whole milk.
• Evaporated Milk: Evaporated milk is creamier than regular milk and can be used if you’re looking for an ultra-rich result. However, it may sweeten your base—so adjust the sugar accordingly.

Sugar Substitutes

If you’re looking to avoid refined sugar:

• Honey or Maple Syrup: Use a natural sweetener instead, though note it will slightly change the flavor. Honey works particularly well if you want to enhance the Middle Eastern flair.
• Coconut Sugar or Brown Sugar: These can be used for a more caramelized depth of flavor.
• Sugar-Free Options: Use stevia, erythritol, or monk fruit sweeteners for a low-calorie version of the ice cream.

Vanilla Extract Substitutes

Vanilla balances the nutty and chocolate flavors. If you’re out of vanilla extract, try:

• Almond Extract: Use sparingly—just a few drops—as it has a more intense nutty flavor.
• Rosewater or Orange Blossom Water: Perfect for adding a distinctly Middle Eastern aromatic twist.

2. Kataifi Crunch Layer Substitutes

Kataifi dough (shredded phyllo pastry) adds the signature crunch to the Costco Dubai Chocolate Ice Cream Bars. It might be tricky to find in some areas, but you have options:

Alternative Crunch Bases

• Shredded Phyllo Dough: If you can’t find pre-shredded kataifi dough, shred regular phyllo dough into thin strips using a knife or a food processor. Bake it the same way as kataifi.
• Graham Cracker Crumbs: If you’re looking for something simpler, lightly sweetened graham cracker crumbs can replicate the crunchy layer—though it’ll lack the texture of shredded pastry.
• Cornflakes or Rice Krispies: Lightly crush them and mix with melted butter and sugar to create a crunchy layer.

Butter Substitutes

Plant-Based Butter: Perfect for dairy-free or vegan versions.

• Coconut Oil or Olive Oil: Both can replace butter for a slightly different flavor.

Cardamom Substitute (Optional)

Cardamom gives the crunch layer a warm, aromatic spice. If it’s unavailable, try:

• Cinnamon: Adds warmth that pairs well with chocolate and pistachio.
• Allspice or Nutmeg: These can offer a similar depth of flavor in smaller amounts.

3. Chocolate Coating Substitutes

Chocolate Options

• Milk Chocolate: For a sweeter flavor, use milk chocolate instead of semi-sweet or dark chocolate.
• White Chocolate: A sweeter option that pairs beautifully with pistachio. Consider adding a touch of matcha for a green tint.
• Vegan Chocolate: Make sure it’s dairy-free or opt for dark chocolate with no added milk solids.
• Cocoa Powder Glaze: Struggling with melting chocolate? Mix cocoa powder, melted coconut oil, and sweetener (like agave or maple syrup) to create a quick chocolate glaze.

Coconut Oil Substitutes

Coconut oil is used to make the chocolate coating thinner and glossier, but you can try:

• Vegetable Oil: A neutral-tasting oil like sunflower or canola oil will work fine.
• Butter or Ghee: Melted butter will add richness to the coating, though it may harden at a slower rate.

4. General Dietary Substitutions (Gluten-Free, Vegan, or Keto)

• Gluten-Free: Replace kataifi dough with a gluten-free puffed rice cereal or gluten-free crushed cookies (e.g., gluten-free graham crackers).
• Vegan: Substitute heavy cream and milk with coconut cream, almond milk, or cashew cream. Use plant-based butter, and make sure your chocolate is vegan.
• Keto/Low-Carb: Use a sugar-free pistachio butter made with keto-friendly sweeteners. Substitute sugar with erythritol, monk fruit, or stevia, and ensure chocolate is sugar-free or specifically labeled keto-friendly.

Final Thoughts

Costco Dubai Chocolate Ice Cream Bars are already a showstopper on their own, but pairing them thoughtfully with light, bright, or complementary flavors can take this dessert to the next level.

More Costco Recipes:

• Copycat Costco Dubai Chocolate Cake Recipe