Dubai Ice Cream Bars

Instructions

1. Prepare Kantaifi: Pour butter into a non-stick pan over low heat. Finely chop the kantaifi sheet and add to the pan. Stir continuously with a wooden spoon for at least 5 minutes until the kantaifi is golden brown and crispy. The goal is to dehydrate rather than brown it too much. Remove from heat and let cool completely.
2. Mix with Pistachio Praline: Once the kantaifi is cooled, add the pistachio praline and mix thoroughly. If the praline is firm, thin it with a little seed oil before mixing. The mixture should not stick to the bowl and should hold together well.
3. Prepare Mold: Butter a 10x30 cm cake pan and line it with parchment paper, pressing the buttered paper to stick well.
4. Assemble Bottom Layer: Divide the kantaifi and pistachio mixture in half. Spread half of it evenly at the bottom of the lined pan and press down firmly with a spoon.
5. Add Ice Cream Layer: Scoop the chocolate ice cream on top of the bottom kantaifi layer and spread evenly.
6. Add Top Layer: Spread the remaining kantaifi and pistachio mixture on top of the ice cream layer. Press down gently with the edges of the parchment paper to shape and compact the bars.
7. Freeze: Transfer the assembled pan to the freezer. Freeze until solid, at least several hours or overnight.
8. Serve: Remove from freezer and unmold by lifting the parchment paper. Cut into bars or desired pieces. Drizzle with cocoa syrup and sprinkle with chopped peanuts before serving.