These Dubai Chocolate Protein Ice-Creams are my healthier twist on the dubai chocolate craze. They’re super creamy, crunchy, and dipped in a glossy chocolate coating. The best part? They’re packed with protein and can be made without an ice cream machine.
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Why You’ll Love These Dubai Chocolate Protein Ice-Creams
High Protein – Each popsicle packs around 10g of protein to keep you satisfied and fuel your muscles, without loading up on excess sugar.
Calorie-Friendly – At just ~250 calories each, they’re a portion-controlled way to enjoy a luxury-style dessert every day.
That Signature Dubai Crunch – There is a layer of that signature Kataifi crunch and silky pistachio ice cream that is also dipped in a glossy chocolate coating. There is the ultimate snap + crunch in every bite.
Scoop or Stick – Enjoy them as single-serve popsicles or pour the mixture into a tub for a creamy, scoopable pistachio ice cream.
No Ice Cream Machine Needed – Even though I personally use the ninja creami, you can also use a blender + freezer for a texture that’s rich, creamy, and smooth.
Macros for Dubai Chocolate Protein Ice-Creams
Per Ice-Cream (6):
Calories: 250
Carbohydrates: 23g
Protein: 10g
Fat: 15g
Ingredients and Substitutions for Dubai Chocolate Protein Ice-Creams
For the Ice Cream Base:
High protein, low fat milk- sub for any milk of choice
Vanilla yogurt- I use YoPRO Vanilla Protein Yogurt, plain yogurt will work
Protein Powder- Vanilla or pistachio protein works best. Any whey, casein, or plant-based protein blends will work. I use the Vanilla Buttercream Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can sub for skim milk powder.
Allulose + monkfruit sweetener- I use a mix of allulose and monkfruit for the best texture, can sub for whatever sweetener however I love using majority allulose as it behaves more like real sugar, binding with water and lowering the freezing point, which keeps the texture soft straight from the freezer.
Sugar free pudding mix- I use the simply delish brand from amazon. Sub with 1/4 tsp xanthan gum or guar gum.
glycerin- I use the glycerin from Queen. Totally optional but I LOVE using a touch of glycerin in my ice-cream bases as it works almost like a natural stabilizer, helping to hold together the fat, protein, and water in your ice cream base. This helps avoid that icy, grainy texture you sometimes get in protein ice cream.
Almond extract- optional, helps to enhance that nutty pistachio flavour
Pistachio Paste/Cream- I use a mix of Pistachio Papi and Pisti Pistachio Cream
For the Dubai Crunch Layer:
Light butter- sub for normal butter, margarine or oil
Kataifi Pastry- can find Kataifi at a local grocer, woolworths in the international aisle, or online on amazon. sub for shredded wheat
Tahini- balances the sweetness
Pistachio Paste/Cream- I use a mix of Pistachio Papi and Pisti Pistachio Cream
For the Chocolate layer:
Sugar Free Milk Chocolate– I use the lindt sugar free milk chocolate but sub for any chocolate of choice
Coconut oil
Flaky sea salt- optional
How to Process Pistachio Ice Cream (With or Without a Ninja Creami)
The beauty of this recipe is that you can make it two ways – with a Ninja Creami for that instant creamy magic, or without one using just your freezer and blender.
With a Ninja Creami (my preferred way)
- Blend all ingredients until smooth.
- Pour into a Creami pint container and freeze flat for at least 12–24 hours.
- Insert into the Ninja Creami, select “Lite Ice Cream” or “Gelato” function.
- If crumbly after the first spin, respin once or twice until silky smooth.
- Spread into the popsicle mould and freeze.
Without a Ninja Creami
- Blend all ingredients until smooth.
- Pour into a shallow, freezer-safe container.
- Freeze for 1 hour, then remove and whisk or beat with a hand mixer to break up ice crystals.
- Repeat every 45–60 minutes for 3–4 hours, until thick and creamy.
- Spread into the popsicle mould and freeze.
How to store the Ice-Creams
For Popsicles: Once coated in chocolate and set, store the popsicles in an airtight container or zip-lock bag. Place parchment paper between layers so they don’t stick together. They’ll keep in the freezer for up to 2 weeks.
Quick Tip: let the ice-cream sit at room temperature for 2–3 minutes before enjoying. Thanks to allulose (and/or glycerin), it will soften quickly without turning icy.
Dubai Chocolate Protein Ice Creams
Ingredients
Method
- Prep the Dubai Crunch Layer by adding light butter into a pan over medium heat, and toast the dried kataifi until golden brown. Remove from heat and add the tahini and pistachio spread and mix until well combined. Spread evenly onto 6 ice-cream moulds and freeze.
- Blend the pistachio ice-cream base using an immersion blender or blender. If using a ninja creami, pour into ninja creami pint and freeze for 12-24 hours.
- Insert into the Ninja Creami, select “Lite Ice Cream” or “Gelato” function. If crumbly after the first spin, respin once or twice until silky smooth.
- If using the no creami method, pour blended base into a shallow freezer-safe container. Freeze for 1 hour, remove, and whisk or beat with a hand mixer to break up ice crystals. Repeat every hour for 3 hours, until thick and creamy.
- Add the ice-cream over the Dubai Crunch Layer in the Ice-cream moulds, freeze until set.
- Melt the chocolate and coconut oil in a tall jar/cup. Remove ice-cream from moulds and dip each into the melted chocolate, then immediately sprinkle with flaky sea salt (optional).
- Place on parchment paper and freeze for 5 minutes to set.
- Enjoy immediately, or store in an airtight container/zip lock bag with parchment between layers for up to 2 weeks.
