Dubai Chocolate Popsicles
Creamy pistachio ice cream pops coated in a cracking dark chocolate shell with a crunchy kataifi crumb. Elegant and refreshing.
- Pistachio Ice Cream Centre
- Full-fat coconut cream or heavy cream300ml
- Sweetened condensed milk200g
- Pistachio cream120g
- Vanilla extract1 tsp
- Fine sea saltpinch
- Chocolate Shell
- Dark chocolate (70%), finely chopped300g
- Coconut oil2 tbsp
- Kataifi Coating
- Kataifi pastry, toasted in 15g butter80g
- Crushed pistachios40g
- Make the popsicle mixture: blend or whisk cream, condensed milk, pistachio cream, vanilla, and salt until completely smooth.
- Pour into popsicle molds, leaving a 5mm gap at the top for expansion. Insert sticks. Tap molds on the counter to remove air pockets.
- Freeze for a minimum of 4 hours — overnight is ideal for a fully firm pop that unmolds cleanly.
- Prepare the chocolate coating: melt dark chocolate and coconut oil together (coconut oil keeps the shell fluid and helps it crack properly when bitten). Cool to about 35°C — warm to touch but not hot. Pour into a tall, narrow glass or jug for easy dipping.
- Toast kataifi until golden and cool completely. Finely chop and mix with crushed pistachios. Spread on a flat plate.
- Unmold popsicles: run warm water over the outside of the mold for 5–8 seconds and pull gently. Work quickly — you want the pops very cold when dipping.
- Dip each frozen pop into the chocolate, lift out, let excess drip for 5 seconds, then immediately roll the base in the kataifi-pistachio mixture before the shell sets. Set on a parchment-lined tray.
- Return to the freezer for 10 minutes to re-firm the shell. Store individually wrapped in parchment or cling film in the freezer for up to 1 month.
The coconut oil in the coating is essential — without it, melted chocolate sets too thick and rigid on the frozen pop, making it hard to bite. 2 tbsp per 300g of chocolate gives the perfect crack.
For a fully vegan pop, use coconut cream in the ice cream and ensure your chocolate is dairy-free. Swirl a teaspoon of raspberry jam into each mold before freezing for a fruity surprise centre.
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About This Recipe
Dubai Chocolate Popsicles are the summer expression of the viral chocolate bar — a pistachio cream ice cream center coated in dark chocolate and rolled in toasted kataifi, producing a frozen treat that looks like it came from a high-end gelato bar but can be made entirely at home with a popsicle mold and a few hours' freezer time. The combination of textures is spectacular: the creamy, cold pistachio center, the hard chocolate crack, and the crunchy kataifi coating create a three-layer experience in each bite.
The coconut oil in the chocolate shell is essential to this recipe's success — without it, melted dark chocolate sets too thick and rigid on a frozen surface, making the popsicle almost impossible to bite without the chocolate shattering off entirely. The 2 tablespoons of coconut oil thins the chocolate just enough to create a shell that cracks satisfyingly rather than exploding, while still setting firmly and quickly on the frozen pop. It's a simple addition that makes a fundamental difference to both the eating experience and the application process.
Tips & Technique
- Freeze the popsicle centers for a full 6 hours minimum — they need to be completely solid before dipping. Under-frozen pops will partially melt in the warm chocolate, causing the filling to sag on the stick.
- Work quickly during the dipping and coating stage. Have the kataifi coating ready in a flat bowl before you unmold the first popsicle. The cold pop sets the chocolate in about 15 seconds — you must press the kataifi on immediately after dipping.
- Heat the chocolate coating to exactly 40°C before dipping (or slightly above, allowing it to cool) — too hot and it runs off the pop completely; too cool and it sets in thick, uneven patches before you can coat evenly.
- Dip the pop in the chocolate using a single smooth, straight plunge followed by a slow lift — rotating as you lift allows excess chocolate to drip off evenly rather than creating thick drips at the bottom.
- Return dipped popsicles to the freezer on a parchment-lined tray and freeze for at least 30 minutes before serving or storing — the chocolate shell needs to harden completely before the pops can be wrapped or stacked.
Ingredient Notes
- Full-fat coconut cream or heavy cream: Either works for the ice cream center — coconut cream produces a lightly coconut-flavored center that works beautifully with the pistachio and dark chocolate. Heavy cream produces a purer pistachio flavor. For the most neutral base, use heavy cream; for a tropical edge, use coconut cream.
- Coconut oil (for shell): Use refined coconut oil rather than virgin/unrefined — refined coconut oil has no coconut flavor, making the shell taste purely of chocolate. Virgin coconut oil adds a subtle coconut note, which works with the coconut cream center but can be unexpected if using heavy cream.
- Dark chocolate (70%): Use a good couverture chocolate for the shell — it melts more smoothly and sets with a better snap than cooking chocolate. Callebaut baking chips or Valrhona fèves are both excellent. Roughly 300g creates enough shell for 8 standard popsicles with some leftover for touching up.
- Popsicle molds: Silicone molds release popsicles most cleanly — run them under cold (not warm) water for 5 seconds to loosen. Hard plastic molds are fine but may require a longer soaking time. Standard mold sizes produce 80–100ml popsicles, which is the ideal size for this recipe.
Serving & Storage
Serve directly from the freezer — these popsicles are best extremely cold, when the chocolate shell has maximum snap and the cream center is firm rather than soft. They're ideal for outdoor entertaining: prepare up to 2 weeks ahead and keep frozen. Wrap individually in parchment or cellophane for a professional presentation — they also make excellent treats for children's parties (adults will fight over them equally). Store in the freezer for up to 6 weeks; after that, the kataifi coating can become slightly stale. Serve on a stick directly from the freezer; no thawing required.
Frequently Asked Questions
My chocolate shell is too thick and keeps shattering off — how do I fix it?
Add slightly more coconut oil to the chocolate — try 3 tbsp instead of 2 — which thins the shell and makes it more flexible. Also ensure the chocolate is warm enough when dipping (around 38–40°C) so it flows in a thin, even layer rather than thick globs. Swirl and lift slowly to allow excess chocolate to drip off before the shell sets.
Can I make these without popsicle molds?
Yes — use ice cube trays for bite-sized frozen chocolates (insert a toothpick once partially frozen for a handle), or paper cups pressed onto popsicle sticks. For a more dramatic alternative, fill small paper cups with the filling, freeze, then peel off the paper and dip in chocolate. These look like bonbons and can be served on a board as a dessert platter.
Can I make these fully vegan?
Yes — use coconut cream for the ice cream center (which is already dairy-free), ensure your dark chocolate is dairy-free (most 70% dark chocolates are, but check the label for milk solids), use refined coconut oil, and ensure your pistachio cream contains no dairy. The kataifi pastry itself is vegan. The result is an excellent fully vegan frozen treat with no compromise in flavor.
The kataifi coating falls off when I bite into the popsicle — why?
The kataifi needs to be pressed firmly onto the wet chocolate shell within a few seconds of dipping — after the chocolate sets, the kataifi has nothing to adhere to. Also ensure the kataifi is pressed lightly with your palm against the chocolate while rotating the pop. The pieces need to be partially embedded in the chocolate shell, not just resting on the surface.