Ninja Creami Dubai Chocolate Ice Cream

I’ve been obsessed with my Ninja Creami from the moment I got it, but this Ninja Creami Dubai Chocolate Ice Cream has taken my homemade dessert game to a whole new level. I first saw the viral chocolate bar online and knew I had to recreate that incredible combination of textures and flavors in a frozen treat. The result is pure magic: intensely rich chocolate ice cream, a nutty swirl of pistachio and tahini, and the most satisfyingly crispy bits of toasted kataifi in every single bite. It’s a sensory experience that transports me right back to the feeling of discovering a new favorite dessert. For another nutty and delightful treat, my pistachio ice cream recipe is a must-try.

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My Favorite Things About Ninja Creami Dubai Chocolate Ice Cream

What I adore most about this recipe is how it delivers such a complex, gourmet experience with surprisingly little effort. Thanks to the Ninja Creami, the ice cream base is flawlessly smooth, a perfect canvas for the rich cocoa. With a prep time of just 20 minutes and a 5-minute cook time for the kataifi, it’s a showstopper dessert that doesn’t keep me in the kitchen for hours. It’s my go-to when I want to make something that feels truly special and indulgent.

What Goes Into My Favorite Ninja Creami Dubai Chocolate Ice Cream

For this recipe, two ingredients are non-negotiable for me: kataifi and pistachio cream. The kataifi, or shredded phyllo dough, toasts up beautifully in butter to create an unbelievable crunch that holds up in the ice cream. The pistachio cream provides a deep, nutty flavor that is simply divine. For another flavor adventure, check out my mint chocolate chip recipe.

Ninja Creami Dubai Chocolate Ice Cream

Experience the viral Dubai chocolate trend in a cool, creamy form! This recipe features a rich chocolate ice cream base, a nutty tahini-pistachio swirl, and an incredibly satisfying crunch from toasted kataifi pastry, all encased in a crackly chocolate shell.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: Fusion, Middle Eastern

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

For the Chocolate Ice Cream Base

• 1 tbsp cream cheese softened to room temperature
• 1/3 cup granulated sugar
• 3 tbsp unsweetened cocoa powder Dutch-processed for a richer flavor
• 1 cup whole milk
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1 pinch salt

For the Toasted Kataifi Crunch

• 1 cup kataifi (shredded phyllo dough) loosely packed, roughly chopped
• 1 tbsp unsalted butter melted

For the Pistachio-Tahini Swirl & Shell

• 2 tbsp tahini well-stirred
• 1 tbsp pistachio cream or butter optional, but recommended
• 1/2 cup semi-sweet chocolate chips or chopped dark chocolate
• 1.5 tsp coconut oil

Equipment

• Ninja Creami
• Small Saucepan
• Baking Sheet
• Microwave-safe bowl

Method

 

Prepare and Freeze the Ice Cream Base

• In a small saucepan, whisk together the sugar and cocoa powder. Slowly whisk in the whole milk until smooth. Heat over medium-low heat, stirring constantly, until the sugar is fully dissolved and the mixture is warm (do not boil). Remove from heat.
• In a separate medium bowl, place the softened cream cheese. Pour a small amount of the warm milk mixture over the cream cheese and whisk vigorously until completely smooth. Gradually pour in the rest of the milk mixture, whisking until combined.
• Stir in the heavy cream, vanilla extract, and pinch of salt. Pour the mixture into the Ninja Creami pint container, secure the lid, and freeze on a level surface for at least 24 hours.

Prepare the Toppings

• Preheat your oven to 350°F (175°C). On a small baking sheet, toss the chopped kataifi with the melted butter until evenly coated. Spread into a thin layer and bake for 5-7 minutes, or until golden brown and crispy. Watch carefully as it can burn quickly. Let it cool completely.
• In a small bowl, combine the tahini and pistachio cream (if using). This will be your swirl.
• In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. This is your magic shell.

Process and Assemble the Ice Cream

• Remove the frozen pint from the freezer. Place it in the outer bowl, secure the lid with the paddle, and install it in the Ninja Creami machine. Select the 'ICE CREAM' function.
• After processing, if the ice cream looks powdery or crumbly, add a tablespoon of milk and run it on the 'RE-SPIN' cycle. It should be smooth and creamy.
• Remove the pint. Using a spoon, create a hole about 1.5 inches wide that goes down the center of the ice cream to the bottom.
• Add half of the toasted kataifi and the tahini-pistachio mixture into the hole. Place the pint back into the machine and run the 'MIX-IN' cycle.
• Working quickly, scoop the ice cream out of the pint into a separate chilled bowl. Pour about 1/3 of the melted chocolate shell mixture into the now-empty pint. Swirl it around to coat the bottom and sides. Immediately spoon the ice cream back into the pint, layering it with the remaining toasted kataifi.
• Pour the remaining chocolate shell mixture over the top of the ice cream. Place the pint back in the freezer for 5-10 minutes to allow the shell to harden completely.
• To serve, crack the top shell with a spoon and scoop, ensuring you get a bit of the creamy ice cream, nutty swirl, crunchy kataifi, and crackly chocolate in every bite.

Notes

The 24-hour freeze time for the ice cream base is crucial for the Ninja Creami to work properly and is not included in the total time. If you can't find kataifi, you can substitute with crushed shredded wheat cereal or even toasted angel hair pasta broken into small pieces. Store any leftovers in the pint with the lid on in the freezer. You may need to re-spin before enjoying again.

How I Make Ninja Creami Dubai Chocolate Ice Cream

The process is so satisfying from start to finish. I begin by whisking together the chocolate ice cream base until it’s silky smooth, then pour it into my Creami pint to freeze overnight. The next day, I toast the golden kataifi in butter until it’s fragrant and crispy. Once it cools, I mix it with tahini and pistachio cream. Then comes the best part: spinning the frozen base into luscious ice cream and layering that crunchy, nutty mixture right into the pint.

My Tips for the Perfect Outcome

• Toast the Kataifi Evenly: Keep a close eye on the kataifi as it toasts; it can go from golden to burnt quickly.
• Don’t Overfill: Be sure not to fill the Creami pint past the max fill line to ensure a smooth, even spin.
• Chill Completely: Let the toasted kataifi mixture cool completely before mixing it into the ice cream to maintain its crunch.
• Re-spin if Crumbly: If your ice cream is a bit crumbly after the first spin, just add a splash of milk and use the re-spin function.

How I Serve and Store This Dish

I love scooping this directly from the pint into bowls right after mixing in the kataifi swirl, as that’s when the texture is at its absolute best. The contrast between the creamy, cold ice cream and the crunchy topping is just perfect. For leftovers, I press a piece of parchment paper directly onto the surface of the ice cream in the pint, seal the lid tightly, and store it in the freezer. This helps prevent ice crystals from forming on my Ninja Creami Dubai Chocolate Ice Cream.

FAQs

Can I make this recipe without a Ninja Creami machine?

While the Ninja Creami is what gives this ice cream its unique, ultra-smooth texture, you can try a no-churn method. Prepare the base and the kataifi mixture as directed, then whip the heavy cream separately before folding in the other base ingredients. Pour into a loaf pan, swirl in the pistachio-kataifi mixture, and freeze for at least 6 hours. The texture will be different, but still delicious!

Where can I find kataifi and pistachio cream?

I usually find both at my local Middle Eastern or Mediterranean grocery store. They have the most authentic and flavorful options, in my experience. If you don’t have a specialty store nearby, both kataifi (often found in the freezer section near phyllo dough) and pistachio cream are readily available for purchase from online retailers.

Can I make the ice cream base ahead of time?

Absolutely! In fact, you have to. The base for this Ninja Creami Dubai Chocolate Ice Cream needs to freeze for a full 24 hours to reach the right temperature for processing. I often make the base two or three days in advance, so it’s ready to spin whenever I’m craving a decadent treat.

Is this Ninja Creami Dubai Chocolate Ice Cream very sweet?

I would describe it as richly decadent rather than overly sweet. The deep flavor of the unsweetened cocoa powder and earthy tahini provides a wonderful balance to the sugar in the base and the nutty sweetness of the pistachio cream. It’s a sophisticated flavor profile that feels indulgent without being cloying.

I’m so excited for you to try this recipe; it’s a true celebration of flavor and texture that has become an instant favorite in my home. This Ninja Creami Dubai Chocolate Ice Cream is more than just a dessert; it’s an experience. Let me know in the comments how you liked it!

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