Vegan Dubai Chocolate Ice Cream Sandwiches

These Vegan Dubai Chocolate Ice Cream Sandwiches are the definition of indulgence—with a Middle Eastern twist. Imagine rich, chewy brownie cookies hugging a thick layer of homemade pistachio-matcha ice cream, studded with buttery, golden kataifi shreds folded right into the mix. It’s crunchy, creamy, nutty, chocolatey, and so wildly satisfying that you’ll wonder why ice cream sandwiches ever came without phyllo.

The best part? They’re totally vegan thanks to my holy grail pantry staples from Nature’s Charm. Their sweetened condensed coconut milk and coconut whipping cream make this no-churn ice cream unrealistically creamy. No ice cream maker required.

And let’s talk about the kataifi.

It’s basically shredded phyllo dough that crisps up like magic. I almost drove two hours to a specialty market to find it—then discovered it online for six bucks. Bless.

Why You’ll Love These:

• The pistachio-matcha combo tastes like something you’d get in Dubai (with a little Carrots & Flowers magic).

• Kataifi in the ice cream gives it this divine crispy-chewy texture that’s completely unexpected.

• They’re made with boxed brownie mix but taste like you baked all day.

• 100% plant-based and totally freezer-friendly.

Ingredients

For the brownie cookies:

• 1 box vegan brownie mix

• 3 tbsp aquafaba

• ½ cup olive oil or melted coconut oil

For the ice cream:

• 1 can Nature’s Charm Coconut Whipping Cream, chilled

• 1 can Nature’s Charm Sweetened Condensed Coconut Milk

• 1 tsp almond extract

• 1 tsp matcha powder

• 1 ¼ cups raw shelled pistachios (divided)

• 1 cup kataifi (shredded phyllo dough)

• 1 tbsp vegan butter

For dipping:

• 1 cup dark chocolate chips

• 1 tbsp coconut oil

Instructions

1. Prep the cookie dough
Mix aquafaba, oil, and brownie mix in a bowl until well combined (don’t add water or milk). Chill for 4 hours so the dough firms up.

2. Boil the pistachios
Bring 1 cup of pistachios to a boil for 10 minutes to soften. Drain and rinse.

3. Toast the kataifi
In a small pan, cook the kataifi with vegan butter over medium heat, stirring often, until golden brown and crisp. Set aside.

4. Make the ice cream
In a high-speed blender, combine the boiled pistachios, almond extract, matcha powder, Nature’s Charm coconut whipping cream, and sweetened condensed coconut milk. Blend until smooth. Fold in the toasted kataifi, pour the mixture into a parchment-lined baking dish, and freeze for 6 hours or overnight.

5. Bake the cookies
Preheat oven to 350°F. Scoop and flatten the chilled dough into ½” rounds. Use a biscuit cutter for uniform size. Bake on a parchment-lined tray for 7–10 minutes. If they spread, trim the edges with the cutter while still warm. Let cool completely.

6. Assemble the sandwiches
Let the ice cream thaw for 5 minutes, then use the same biscuit cutter to make rounds. Sandwich the ice cream between two cookies and press gently. Freeze again to set.

7. Dip in chocolate
Melt the chocolate chips and coconut oil in 30-second bursts, stirring between. Dip each sandwich halfway and freeze for 3–5 minutes to set. Done!

These Vegan Dubai Chocolate Ice Cream Sandwiches are next-level. Think pistachio halva meets fudgy brownie meets creamy dreamy matcha ice cream—with the crunchiest little surprise folded in.

Pin the photo below to save this recipe for later!

You’ll be coming back to it, I promise.

For more decadent vegan desserts, try my Vegan Pistachio & Salted Caramel Cake and my Vegan Strawberry Mint Chip Ice Cream Cake. 

Vegan Dubai Chocolate Ice Cream Sandwiches

 

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Prep time

1 hour

Cook time

10 mins

Total time

1 hour 10 mins

 

Author: Carrots and Flowers

Recipe type: Dessert, Ice Cream

Cuisine: Vegan

Serves: 6 servings

Ingredients

• 1 box brownie mix
• 3 tbsp aquafaba
• ½ cup olive oil or melted coconut oil
• 1 can Nature's Charm coconut whipping cream
• 1 tsp almond extract
• 1¼ cups shelled raw pistachios, divided
• 1 can Nature's Charm sweetened condensed coconut milk
• 1 tsp matcha powder
• 1 cup kataifi (shredded phyllo dough)
• 1 tbsp vegan butter
• 1 cup dark chocolate chips
• 1 tbsp coconut oil

Instructions

1. Mix the aquafaba, oil, and brownie mix in a medium bowl until well combined. Do not add water or milk! Chill for four hours. Meanwhile, boil 1 cup pistachios for ten minutes to soften then drain and rinse.
2. Toast the kataifi in a small pan with vegan better until golden brown, stirring often. Remove from heat and set aside.
3. In a high powered blender, combine the boiled spistachios, almond extract, matcha, whipping cream and condensed coconut milk. Blend until smooth. Pour into a shallow pan or baking dish lined with parchment paper. Stir in the kataifi, cover, then freeze for six hours or overnight.
4. Preheat the oven to 350F. Take a large handful of cookie dough and flatten it to about ½”. Cut with a biscuit cutter. Trim away the edges and place each cookie on a baking pan lined with parchment paper. bake for 7-10 minutes until just baked. If the cookies spread, trim them with the biscuit cutter while warm then let cool completely.
5. When you’re ready to assemble, remove the pistachio ice cream from the freezer and let thaw for five minutes. Use the biscuit cutter to cut ice cream rounds. Build each sandwich with two cookies and ice cream in the middle. Press them together well then place back into the freezer to set for a few minutes,
6. In a small bowl, melt the chocolate chips and coconut oil for 30 seconds at a time, stopping to stir. Dip each ice cream sandwich halfway into the chocolate. Top with chopped pistachios and place back in the freezer to set. Let the Dubai ice cream sandwiches soften for 3-5 minutes before serving.

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