Pistachio Oreo Ice-cream Cake

This is when the Dubai chocolate trend meets an ice cream cake. My family makes a delightful switch to ice cream cakes for all our celebratory occasions that fall in warm weather months. So, you can guess I make a variety of ice cream cakes at home all the time.

I had plenty of the custard-based pistachio ice cream mixture from my pistachio kulfi faluda project so I thought of pairing it with my homemade chocolate Oreo biscuits. It turned into a wonderful dessert. Pistachio and chocolate are always a married combo so what can go wrong? Also, everyone is crazy in love with the pistachio and chocolate trend these days so this dessert will find its way into your favorites list.❤️

Note: if you want portion control, slice the cake into 1-by-3-inch bars and slide them into a ziplock bag. It becomes such a handy dessert. Just grab a piece and enjoy it right away.
You can find the pistachio ice cream recipe in my pistachio kulfi faluda video.

Pistachio Oreo Ice-cream Cake (Dubai Chocolate)

For the chocolate Oreos:

11 tbsp softened unsalted butter
2 tbsp maple syrup or honey
1 whole egg
1 egg yolk
I tsp vanilla paste
1 cup caster sugar

1 ⅓ flour- 166g
⅓ cup Dutch cocoa- 30g
⅓ cup black cocoa- 40g
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt

For Assembly:
One recipe of my pistachio kulfi flauda mixture

For the top layer, combine:
300 g melted dark chocolate
1 cup of toasted kunafa dough

½ cup chopped pistachio nuts for sprinkling on top

Cream butter, sugar, and maple syrup together. Add vanilla, egg, and egg yolk.
Combine dry ingredients and sift slowly over the butter mixture. Switch to a wooden spoon and combine till the cookie dough comes together.

Transfer the dough to a sheet of plastic and place another one on top. Press and roll into a 1/8th of an inch thickness. Transfer to the fridge and chill it for an hour.

Prepare two cookie sheets by lining them with parchment. Take the cookie dough slab out and peel off the plastic from one side. Using a 2-3 inch cookie cutter cut out biscuits. Place them 1 inch apart on the baking tray.
Place the trays again in the fridge for 15 minutes. During that time, heat the oven to 350 F.
Arrange oven racks on the lower and upper third locations. Bake the trays at the same time for a total of 13 minutes. Make sure to rotate the trays after 7 minutes for even baking.
Remove from the oven and let them stand on trays for 5 minutes before touching. Leave them in the trays to cool completely.

Line a springform pan with parchment. Layer the cookies and ice cream shown in the video. After assembly, chill the whole thing overnight. Next day, combine melted chocolate and toasted kunafa dough and spread it on the top. Sprinkle it with pistachio nuts immediately before the chocolate hardens.
Cut into slices and enjoy a luxury homemade dessert.