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Dubai Chocolate Protein Ice Creams

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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Prep Time 18 hours
Cook Time 10 minutes
Servings: 6 ice-creams
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pistachio Ice-Cream Base
  • 150 ml low fat milk
  • 200 g vanilla yogurt I use YoPRO Vanilla Protein Yogurt, plain yogurt will work
  • 12 g vanilla 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
  • 25 g allulose sweetener sub for sugar
  • 25 g monkfruit sweetener sub for sugar, erythritol, etc
  • 10 g sugar free pudding mix I use the simply delish brand from amazon. Sub with 1/4 tsp xanthan gum or guar gum
  • 3 g glycerin optional, about 1/2 tsp
  • 1/2 tsp almond extract optional
  • 25 g pistachio spread I use a mix of Pistachio Papi and Pisti Pistachio Cream
Dubai Crunch Layer
Chocolate Layer
  • 80-100 g sugar free milk chocolate I use 80g of lindt sugar free milk chocolate but sub for any chocolate of choice
  • 1 tsp coconut oil
  • flaky sea salt for topping, optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the ice-cream over the Dubai Crunch Layer in the Ice-cream moulds, freeze until set.
  6. 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).
  7. Place on parchment paper and freeze for 5 minutes to set.
  8. Enjoy immediately, or store in an airtight container/zip lock bag with parchment between layers for up to 2 weeks.

Nutrition

Calories: 250kcalCarbohydrates: 23gProtein: 10gFat: 15g

Notes

*Pro-tip: Let the ice-creams sit at room temp for 2-3 minutes before enjoying
Ice-Cream Machine: Ninja Creami 
Ice-cream/Popsicle Moulds: amazon link

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