The High-Protein Dubai Chocolate Ice Cream I Can’t Stop Making
This High-Protein Dubai Chocolate Ice Cream combines a creamy chocolate cottage cheese ice cream base with swirls of pistachio cream, melted chocolate, and crispy toasted kataifi for the ultimate viral-inspired frozen treat. It’s rich, chocolatey, packed with protein, and made without an ice cream maker.
QUICK LOOK: HIGH-PROTEIN DUBAI CHOCOLATE ICE CREAM
⏱️ Prep Time: 15 minutes
❄️ Freeze Time: 4–6 hours
⏳ Total Time: About 4 hours, 15 minutes
🍽️ Servings: 4
🔢 Protein: About 22g per serving
💡 Difficulty: Easy, blend & freeze
🥣 Key Ingredients: Cottage cheese, Greek yogurt, cocoa powder, pistachio cream, chocolate, kataifi pastry
🌿 Dietary Info: High protein, no churn, naturally sweetened
✨ Why You Have to Make Cottage Cheese Ice Cream: This recipe combines the viral Dubai chocolate flavor with the viral cottage cheese ice cream base, giving you a delicious high protein frozen treat without needing an ice cream maker.
Dubai chocolate has been everywhere lately, and after making Dubai Chocolate Brownies, energy balls and a mug cake, I knew I had to turn those same flavors into an ice cream.
This recipe combines a creamy chocolate cottage cheese ice cream base with pistachio cream, melted chocolate, crunchy toasted kataifi, and chopped pistachios. It has all the flavors and textures that make Dubai chocolate so popular, but in a frozen dessert.
Instead of using heavy cream and sweetened condensed milk, I used cottage cheese and Greek yogurt to add protein while keeping the ice cream rich and creamy. Once blended, the cottage cheese takes on the other flavors and you don’t taste it at all.
The toasted kataifi adds a crisp crunch and gives the ice cream a texture that’s a little different from most homemade ice cream recipes.
I also love that this recipe doesn’t require an ice cream maker. Just blend, layer, freeze, and scoop. If you’re looking for more easy high-protein ice cream recipes, be sure to try my High-Protein Biscoff Ice Cream next.
Why You’ll Love This High Protein Dubai Chocolate Ice Cream
Key Ingredients Notes & Substitutions
Here’s a look at the main ingredients and easy substitutions. * For exact measurements and instructions, scroll down to the recipe card.
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Recommended Supplies/Tools
- High-speed blender or food processor – I love and use this one
- Measuring cups and spoons
- Small skillet or baking sheet
- Mixing spoon
- Loaf pan or freezer-safe container
- Spatula
- Butter knife for swirling
How to Make High-Protein Dubai Chocolate Ice Cream
Time needed: 4 hours and 15 minutes
- Blend the Chocolate Ice Cream Base
Add the cottage cheese, Greek yogurt, pistachio cream, cocoa powder, maple syrup, vanilla extract, and salt to a blender. Blend until completely smooth and creamy. You shouldn’t see any cottage cheese curds. I usually blend for about a minute longer than I think I need to. The first time I tested this recipe, a few tiny cottage cheese curds were still visible, and the texture wasn’t quite as smooth. Once fully blended, taste and add more maple syrup if needed.
- Toast the Kataifi
Mix the kataifi with the melted butter or coconut oil and spread into an even layer on on a greased or parchment-lined baking sheet. Bake at 325°F for 8–10 minutes. Or toast it in a skillet with butter or coconut oil until golden brown and crispy. I tested this recipe with lightly toasted kataifi and with deeply golden kataifi. The darker batch stayed crunchier and added more flavor, so now I toast it until it’s a rich golden brown. Let it cool completely to keep it crunchy after freezing.
- Create the Ice Cream Layers
Spread half of the chocolate mixture into a loaf pan. Sprinkle with half of the toasted kataifi. Drizzle with half of the pistachio cream and melted chocolate. Add half of the chopped pistachios. Use a spatula, a butter knife or a toothpick to gently swirl everything together. Repeat with the remaining ingredients.
- Freeze & Serve
Cover the container tightly with a lid or a layer of parchment paper then plastic wrap. Freeze for 4 to 6 hours. Straight from the freezer, this ice cream is pretty firm. I found that letting it sit on the counter for about 10-15 minutes makes a huge difference and gives it a much creamier texture. Before serving, drizzle with extra melted pistachio cream and crushed pistachios, if desired.
High-Protein Dubai Chocolate Ice Cream (No-Churn Cottage Cheese Ice Cream)
Equipment
- High-speed blender
- Measuring cups and spoons
- Small skillet or baking sheet
- Mixing Spoon
- Loaf pan or freezer-safe container
- Spatula
- Butter knife for swirling
Ingredients
Chocolate Ice Cream Base
- 1 1/4 cup cottage cheese
- 1 cup thick Skyr or Greek yogurt
- ¼ cup pistachio cream
- 3 tbsp cocoa powder
- ¼ cup maple syrup or to taste
- 1 tsp vanilla extract
- Pinch of salt
Pistachio & Chocolate Swirl
- 3 –4 tbsp pistachio cream
- ¼ cup melted chocolate – use premium belgian chocolate for the signature Dubai chocolate flavor
- 2 tbsp chopped pistachips
Crunch Layer
- ⅓ cup crushed toasted kataifi pastry or finely crushed phyllo
- 1 tsp melted butter or coconut oil
Instructions
Make the Chocolate Ice Cream Base
- Add the cottage cheese, Greek yogurt, pistachio cream, cocoa powder, maple syrup, vanilla extract, and salt to a blender. Blend until completely smooth and creamy. You shouldn’t see any cottage cheese curds. I usually blend for about a minute longer than I think I need to. The first time I tested this recipe, a few tiny cottage cheese curds were still visible, and the texture wasn’t quite as smooth. Once fully blended, taste and add more maple syrup if needed.1 1/4 cup cottage cheese, 1 cup thick Skyr or Greek yogurt, ¼ cup pistachio cream, 3 tbsp cocoa powder, ¼ cup maple syrup, 1 tsp vanilla extract, Pinch of salt
Toast the Kataifi
- Mix the kataifi with the melted butter or coconut oil and spread into an even layer on on a greased or parchment-lined baking sheet. Bake at 325°F for 8–10 minutes. Or toast it in a skillet with butter or coconut oil until golden brown and crispy. I tested this recipe with lightly toasted kataifi and with deeply golden kataifi. The darker batch stayed crunchier and added more flavor, so now I toast it until it’s a rich golden brown. Let it cool completely to keep it crunchy after freezing.⅓ cup crushed toasted kataifi pastry or finely crushed phyllo, 1 tsp melted butter or coconut oil
Build the Layers
- Spread half of the chocolate mixture into a loaf pan. Sprinkle with half of the toasted kataifi. Drizzle with half of the pistachio cream and melted chocolate. Add half of the chopped pistachios. Use a spatula, a butter knife or a toothpick to gently swirl everything together. Repeat with the remaining ingredients.¼ cup melted chocolate – use premium belgian chocolate for the signature Dubai chocolate flavor, 2 tbsp chopped pistachips, 3 –4 tbsp pistachio cream
Freeze
- Cover the container tightly with a lid or a layer of parchment paper then plastic wrap. Freeze for 4 to 6 hours. Straight from the freezer, this ice cream is pretty firm. I found that letting it sit on the counter for about 10-15 minutes makes a huge difference and gives it a much creamier texture. Before serving, drizzle with extra melted pistachio cream and crushed pistachios, if desired.
Notes
A Few Things I Learned While Testing This Recipe
- Let the kataifi cool completely before layering it into the ice cream. This helped it stay crunchy after freezing.
- Full-fat cottage cheese gave the creamiest texture in my tests.
- I prefer using Belgian chocolate here because it tastes the most similar to the chocolate used in Dubai chocolate bars.
- If the ice cream feels too firm, give it 10 minutes on the counter before scooping.
Extra High-Protein Version
Add 1 scoop chocolate protein powder to the cottage cheese ice cream base.Dubai Chocolate Ice Cream Bars
Freeze the mixture in popsicle molds instead of a loaf pan.Estimated Macros (Per Serving – 1/4 Recipe)
Calories: ~425 | Protein: ~22g | Carbohydrates: ~36g | Fat: ~22g | Fiber: ~4g Nutrition values are estimates and will vary depending on ingredients used.Nutrition Information
Estimated Macros (Per Serving – 1/4 Recipe):
- Calories: ~425
- Protein: ~22g
- Carbohydrates: ~36g
- Fat: ~22g
- Fiber: ~4g
NOTE: Nutrition values are estimates and will vary depending on ingredients used.
Trish’s Tips
Here’s a few things I learned while testing this recipe:
- Let the kataifi cool completely before layering it into the ice cream. This helped it stay crunchy after freezing.
- Full-fat cottage cheese gave the creamiest texture in my tests.
- I prefer using Belgian chocolate here because it tastes the most similar to the chocolate used in Dubai chocolate bars.
- If the ice cream feels too firm, give it an extra 10 minutes on the counter before scooping. You can also soak the ice cream scoop in hot water to help make scooping easier. I found that when the ice cream freezes longer than the 4-6 hours, it does need to sit out longer than the 10-15 minutes to soften.
Frequently Asked Questions
Homemade cottage cheese ice cream freezes a little firmer than traditional ice cream because it doesn’t contain heavy cream or commercial stabilizers. Let it sit at room temperature for 10 to 15 minutes before scooping for the creamiest texture.
Yes, but the flavor will be less sweet and a little more nutty. If using pistachio butter, you may want to add an extra tablespoon of maple syrup to add more sweetness.
You can, but you’ll lose the signature crunch that makes Dubai chocolate desserts so unique. If you can’t find kataifi, toasted phyllo dough is the closest substitute.
The kataifi needs to cool completely before layering it into the ice cream. If it’s still warm, steam can soften it and reduce the crunch after freezing.
You can replace it with more Greek yogurt, but the ice cream won’t be quite as thick, creamy, or high in protein.
For the best texture, enjoy it within 1 to 2 months. After that, it may develop ice crystals.
More Cottage Cheese Recipes You’ll Love:
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