Ninja Creami Dubai Chocolate Ice Cream
Dubai’s viral chocolate is taking over social media, and now you can turn it into an irresistible homemade dessert. This Ninja CREAMi Dubai Chocolate Ice Cream recipe is packed with rich flavors, smooth textures, and an unexpected crunchy twist.
Servings: 8 people
Calories: 265kcal
Equipment
- 1 Ninja Creami Deluxe Ice Cream
- 1 Blender
- 24 ounces Ninja Pint Container
Ingredients
Chocolate Ice Cream Base
- 1½ cup Half and Half
- 4 tablespoons cocoa powder
- ½ cup hot water
- ½ cup condensed milk
- 1 teaspoon Espresso Instant Coffee
- ½ cup Cottage Cheese
- 1 teaspoon Vanilla extract or vanilla bean paste
Pistachio Ice Cream Base
- 1 ½ cup half-and-half
- ⅓ cup pistachio cream
- ⅓ cup condensed milk
- ½ cup cottage cheese
- 1 teaspoon vanilla extract
- A drop of green food coloring
Mix in
- 1 tablespoon Salted Butter
- ⅔ Chopped Kataifi Phyllo Dough
Instructions
Make Chocolate Ice Cream Base
- Dissolve Cocoa Powder: In a small bowl, mix the cocoa powder with a few tablespoons of hot water until smooth. Let it cool slightly.
- Blend: Add all ingredients to a blender and blend until smooth.
- Freeze: Pour into a Ninja Creami pint container and freeze for 24 hours.
- Spin: Place in the Ninja Creami machine and select the Ice Cream function.
- Respin if needed: If crumbly, add 1-2 tablespoons of milk and respin.
- Set aside or freeze while you make pistachio ice cream base.
Make Pistachio Ice Cream Base
- Blend: Combine all ingredients in a blender or food processor until smooth.
- Freeze: Pour into a Ninja CREAMi pint, cover, and freeze for 24 hours on a level surface.
- Spin: Insert into the Ninja CREAMi and use the “Ice Cream” setting.
- Respin if needed: If crumbly, add 1-2 tablespoons of milk and respin.
- (Optional) Add Mix-Ins – Stir in chopped pistachios, then return the pint to the Ninja Creami and select the Mix-In function.
- Set aside or freeze while you prepare the Kataifi mix-in.
Prepare Mixin
- In a medium pan over low heat, melt the salted butter.
- Once fully melted, add the kataifi phyllo dough and stir until it turns golden brown.
- Remove from heat and allow it to cool before using it as an ice cream mix-in.
- Scoop chocolate and pistachio ice cream into a bowl, then top with the crispy kataifi and chopped pistachios.
Notes
- If too crumbly, add 1-2 tablespoon milk and re-spin.
- Taste your base before freezing—it should be slightly sweeter.
- Kataifi can get soggy, so I recommend adding it as a topping.
Nutrition
Calories: 265kcal
