Dubai Chocolate Milkshake
A thick, indulgent milkshake blending chocolate ice cream, pistachio cream, and tahini — topped with whipped cream and a kataifi crumble.
- Milkshake
- Chocolate ice cream (good quality)400g
- Whole milk (cold)160ml
- Pistachio cream3 tbsp
- Tahini1 tbsp
- Vanilla extract½ tsp
- Medjool dates, pitted (for natural sweetness)2
- Pinch of sea salt
- Toppings
- Whipped creamgenerous
- Kataifi, toasted in butter2–3 tbsp
- Crushed pistachios1 tbsp
- Pistachio cream drizzle1 tsp each
- Dark chocolate, shaved or gratedoptional
- Toast a small amount of kataifi in a little butter until golden, 4–5 minutes. Set aside to cool completely.
- Place the chocolate ice cream, cold milk, pistachio cream, tahini, vanilla, dates, and salt into a blender. Blend on high until completely smooth and thick — about 30–45 seconds. Don't over-blend; you want it thick enough to hold toppings, not pourable.
- Taste and adjust: more pistachio cream for nuttiness, more date for sweetness, a touch more salt to amplify the chocolate flavor.
- Chill two tall glasses in the freezer for 2 minutes. Pour the milkshake in, filling about ¾ of each glass.
- Top with a generous swirl of whipped cream. Drizzle pistachio cream in a spiral over the cream. Scatter toasted kataifi and crushed pistachios. Finish with shaved chocolate if desired.
- Serve immediately with a wide straw and a long spoon for the kataifi crumble.
The tahini is the secret ingredient here — it adds a savory, nutty depth that makes this taste complex rather than just sweet. Start with 1 tablespoon; you can always add more. The milkshake can be made up to 2 hours ahead (without toppings) and kept in the freezer.
For a vegan version, use coconut milk ice cream and oat milk. Add a shot of espresso for a mocha milkshake. Blend in a frozen banana for a thicker, creamier result without extra ice cream.
About This Recipe
The Dubai Chocolate Milkshake is the most indulgent drink in this collection — a thick, frosty shake built from good-quality chocolate ice cream, pistachio cream, tahini, and milk, then topped with whipped cream, toasted kataifi, and a generous drizzle of pistachio cream. The tahini is the ingredient that surprises people most: a tablespoon added to the blender introduces a savory, sesame depth that makes the milkshake taste complex rather than one-dimensionally sweet, and rounds out the pistachio-chocolate flavor combination beautifully.
The texture secret is the ice cream-to-milk ratio. Too much milk produces a thin, watery shake that separates quickly; too little and the blender struggles and produces an icy paste. The recipe uses 400g ice cream to 150ml milk, which creates a thick, pourable consistency that flows slowly from the glass when you tilt it — the correct "thick shake" texture. Start with slightly less milk than called for and add more if the blender struggles, rather than adding too much upfront.
Tips & Technique
- Use slightly softened ice cream — 5 minutes at room temperature before blending. Rock-hard ice cream can strain a blender motor and produces an uneven, slightly lumpy shake. Slightly softened ice cream blends smooth immediately.
- Blend in short pulses rather than continuous blending, especially initially. This prevents air pockets forming around the blades and ensures even mixing. Once the shake starts moving freely, blend continuously for 10–15 seconds.
- Chill your glasses in the freezer for 10 minutes before pouring — a warm glass immediately starts melting the edges of the shake and dilutes the flavor. Cold glasses keep the shake thick for longer.
- Add the tahini sparingly and taste before adding more — tahini intensity varies by brand. The shake should have a subtle nutty depth, not a pronounced sesame flavor. Start with 1 tbsp and add more if desired.
- Prepare all toppings before blending — the shake starts melting immediately, so you want to add toppings and serve within 2–3 minutes of blending.
Ingredient Notes
- Chocolate ice cream: The quality of the ice cream determines the quality of the shake. Use a good-quality brand with real cream and chocolate — Häagen-Dazs, Ben & Jerry's, or artisan brands work excellently. Cheap vanilla-based chocolate ice creams produce a thin, artificial-tasting shake.
- Pistachio cream: For the shake, the pistachio cream blends directly into the shake base — use 2 tbsp. Reserve additional pistachio cream for drizzling over the whipped cream topping for a gorgeous green swirl.
- Tahini: Use a runny, well-stirred tahini for easy blending. Brands like Belazu, Soom, or Al Nakhil have a smooth, balanced flavor that works well in sweet applications. The savory sesame note is transformative — don't skip it.
- Whole milk: Full-fat milk creates the richest shake. For an even thicker result, replace half the milk with double cream. For a lighter shake, use semi-skimmed milk and reduce the ice cream by 50g.
Serving & Storage
Serve immediately — milkshakes do not hold well once blended. The ice cream melts and the shake separates into a thin, watery drink within 15–20 minutes. Pour into chilled tall glasses, top generously with whipped cream, add the toasted kataifi, and drizzle with pistachio cream and optional chocolate sauce. Serve with a thick straw and long spoon so guests can eat the toppings as well as drink the shake. For a party, blend the shake base without toppings up to 2 hours ahead and keep in the freezer in a sealed container; stir vigorously before pouring and add toppings to order.
Frequently Asked Questions
My milkshake is too thin — how do I thicken it?
A thin shake means too much milk was added, or the ice cream wasn't cold enough. For immediate rescue, add 50–100g more ice cream and blend again. Going forward, start with 100ml of milk and add more gradually — you can always thin a shake, but it's harder to thicken one. Using ice cream straight from a cold freezer (-18°C) also produces a thicker result than softened ice cream.
Can I make this without a blender?
With difficulty. You can mash softened ice cream with a fork and whisk in the milk and pistachio cream by hand, but the texture will be lumpy and the pistachio cream won't incorporate evenly. A stick blender (immersion blender) is a good middle ground — it works well for milkshakes if used in a deep, narrow container. A proper blender gives the smoothest result.
Can I make a vegan version?
Yes — use a good vegan chocolate ice cream (coconut milk-based vegan ice creams give the richest result), oat milk or coconut milk, and ensure your pistachio cream is dairy-free (most are). The tahini is naturally vegan. The whipped cream topping can be replaced with coconut whipped cream (chill a can of full-fat coconut milk overnight, then whip the solid cream). The flavor profile is slightly different but still excellent.
Can I add a chocolate flavored syrup to intensify the chocolate flavor?
Yes — add 1–2 tbsp of dark chocolate sauce to the blender along with the other ingredients. Make a quick sauce by melting 30g dark chocolate with 2 tbsp warm cream. This intensifies the chocolate flavor significantly and adds a lovely dark, slightly bitter note that contrasts well with the sweet pistachio cream. It also makes the shake darker in color, which looks impressive in the glass.