Cool off with these irresistible Dubai Ice Cream Sandwiches made with Oreo cookies, creamy pistachio ice cream, and a crispy kanafi pistachio filling. Perfect for summer or indulgent sweet cravings.
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Inspired by classic Oreo ice cream sandwich bars and the viral Dubai chocolate trend, these decadent Dubai Bars are the ultimate summer dessert. They have a crunchy Oreo crust, a rich pistachio filling, and a golden layer of crisp kanafi infused with nutty goodness. This combination of ingredients creates a luscious, indulgent treat that's bold, textured, and unforgettable.
You may also enjoy this Dubai Chocolate Cake, Pistachio Croissants and Chocolate Pistachio Cake.
Why This Recipe Works
- These ice cream sandwich bars deliver a perfect balance of richness, crunch, and creaminess in every bite.
- With its luxuriously creamy, nut-packed filling, this dessert is a dream come true for pistachio fans.
- Skip the ice cream maker and use a mixing bowl and whisk to whip this up with ease.
- Double or triple the recipe to serve a crowd.
Ingredients
See the recipe card for full information on ingredients and quantities.
- Butter: Use unsalted butter for this recipe and ensure that it is melted and cooled.
- Kanafi: Use good-quality kanafi for the best results.
- Heavy cream: Use full-fat heavy cream and make sure it is cool before whisking.
Tips and Substitutions
- Oreos: If you don't have Oreos to hand, you can swap them with any other chocolate-flavored cookies, graham crackers, or digestive biscuits.
- Kanafi: Let the kanafi cool thoroughly before adding it on top of the pistachio ice cream.
- Freezing: Freeze the base layer of Oreos and pistachios for at least two hours before adding the kanafi and Oreo crumbs, as this helps set the foundation and prevents them from sinking.
How to Make Dubai Ice Cream Sandwiches
Step 1: Melt butter in a pan on low heat.
Step 2: Add kanafi to the pan. Cook and stir for 5-7 minutes over low to medium heat, or until the mixture is golden.
Step 3: Remove the kanafi from the heat, then add pistachio cream to the kanafi.
Step 4: Stir until the kanafi is fully coated. Then, set aside to cool.
Step 5: Meanwhile, line a square 9x9 tin. Then, add the Oreo cookies to a food processor.
Step 6: Blitz the Oreos until fine crumbs form.
Step 7: Add the Oreo crumbs to a bowl.
Step 8: Pour the melted butter into the bowl and stir as shown in image 8.
Step 9: Add half of the Oreo crumb mix to the prepped tin.
Step 10: Press the crumbs flat in the tin as shown in image 10.
Step 11: Pour heavy cream into a bowl.
Step 12: Whisk until stiff peaks form, then add condensed milk and almond extract.
Step 13: Whisk the heavy cream and condensed milk until smooth and combined.
Step 14: Then, add pistachio cream.
Step 15: Whisk again until the ingredients are well combined.
Step 16: Pour the creamy pistachio filling into the square tin and smooth evenly. Cover the ice cream with plastic wrap and freeze for 2 hours.
Freeze
Step 17: Remove the ice cream from the freezer and remove the plastic wrap.
Step 18: Add the cooled pistachio and kanafi mixture on top and gently smooth.
Step 19: Then, add the remaining Oreo crumbs on top.
Step 20: Smooth down evenly. Cover with plastic wrap and freeze for at least six hours or overnight.
Step 21: Remove the plastic wrap.
Step 22: Cut the bars evenly.
Step 23: Serve these delicious Dubai Ice Cream Sandwiches as dessert! You can also dip them in Pistachio Ganache before serving.
Recipe FAQs
Wrap the ice cream sandwich bars in plastic wrap or an airtight container for up to 3 weeks.
More Delicious Dessert Recipes
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Dubai Ice Cream Sandwiches
Equipment
- 9X9 Square tin
- Parchment paper
- mixing bowl
- Hand-held electric whisk
Ingredients
- 500 g of Oreo
- 170 g butter melted
- 180 g kataifi
- 220 g pistachio cream
- 500 ml whipped cream
- 150 ml condensed milk
- 120 g pistachio cream
- 1 teaspoon of almond extract
Instructions
- Melt butter in a pan over low heat, then add kataifi and cook, stirring, for 5-7 minutes over low to medium heat until golden and crisp.
- Remove from heat and stir in pistachio cream until fully coated. Set aside to cool.
- Line a 9x9-inch square tin with parchment paper. Blitz Oreo cookies in a food processor until fine crumbs form.
- Add crumbs to a bowl and mix in melted butter. Press half of the mixture firmly into the base of the lined tin to form an even layer.
- In a bowl, whip the heavy cream until stiff peaks form. Add condensed milk, almond extract and whisk until smooth.
- Stir in pistachio cream and whisk again until well combined. Pour the creamy filling over the Oreo base and smooth out evenly. Cover with plastic wrap and freeze for 2 hours until partially set.
- Remove from the freezer and discard the plastic wrap. Gently spread the cooled kataifi-pistachio layer over the frozen filling.
- Top with the remaining Oreo crumb mixture and press gently into place. Cover again and freeze for at least 6 hours or overnight.
- Once fully set, remove the plastic wrap and slice the bars evenly.
- Serve chilled and enjoy every luscious bite!
Notes
- Oreo Substitutes: Swap them out for chocolate-flavored cookies, graham crackers, or digestive biscuits.
- Kanafi Tip: Be sure to let the cooked kataifi cool completely before layering it over the pistachio ice cream to maintain texture and prevent melting.
- Freezing for Structure: Chill the Oreo and pistachio base for at least 2 hours before adding the kataifi and crumb layers. This ensures a firm foundation and keeps your toppings from sinking.
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