You know what’s going to be a summer hit? Dubai Chocolate Ice Cream. And it couldn’t be any easier to make at home using the Ninja Creami Deluxe! Imagine this creamy rich chocolate ice cream, blended with sweet pistachio cream and kataifi pastry shreds for added texture – it’s quite the dream flavour combo, don’t you agree? This is honestly going to be the ultimate summer treat of the year, and here is how you can make it at home.
*Disclaimer: this blog post is a paid collaboration with very.co.uk
Why You’d Love This Ninja Creami Dubai Chocolate Ice Cream Recipe
Aside from how addictively good the viral Dubai Chocolate flavour combo is, you won’t believe how easy and effortless it is to make it at home! You’re sorely missing out if you haven’t tried making homemade ice cream. There are many ways to make ice cream at home. I first started out using an ice cream maker machine, but it was a tad bulky to have at home. Then I moved on to no-churn ice cream recipes. Whilst easy, it can be tricky to nail the right sweetness and texture. Now, cue the Ninja Creami Deluxe, the machine that answered all my concerns and made the whole process a breeze while yielding amazing results. The recipe is all about creating the chocolate ice cream base and the pistachio-kataifi as a mix-in. Then you trust the process and simply let the machine do its magic.
What does the Ninja Creami Deluxe do?
In a nutshell, the Ninja Creami Deluxe is a frozen treats machine. It uses Creamify technology to transform frozen ingredients into smooth, creamy textures, allowing you to make custom homemade ice cream, sorbets, gelato, milkshakes, smoothie bowls, frappes, slushies, frozen yoghurt, and more with just a tap of a few buttons. The machine has 12 pre-programmed settings for different types of frozen treats, and you can easily adjust the texture to your liking with other customisation settings options and accessories. I mean, how amazing is it that you can get so much out of just one appliance!?
How to make Viral Dubai Chocolate Ice Cream using Ninja Creami Deluxe
Ingredients You Need
- Good quality Cocoa Powder – see more in recipe notes
- Condensed Milk
- Milk – I like to use whole milk
- Double Cream
- Kataifi Pastry – chopped
- Pistachio Cream
- Ghee
Appliances You Need
- Ninja Creami Deluxe – appliance available at very.co.uk
- Cooking Pan – for making the pistachio-kataifi mixture
How to Use Ninja Creami Deluxe
First, you need to make your ice cream base (i.e. the chocolate base for this recipe) in the Creami tub and place it in your freezer for 24 hours. Once the base is frozen sufficiently, pop it into your Ninja Creami machine. Press the FULL option and then use the dial to select ICE CREAM mode, and let the magic happen.
If you’re adding a mix-in like we are for this recipe, you’ll then create a hole in the middle of the processed ice cream and add it in (i.e. the pistachio-kataifi mixture for this recipe). Select the MIX-IN program and let it do its work for another few minutes and you have your ice cream ready! Once you get a hang of it, it’s all a very seamless and easy process.
Recipe Notes
- Use Dutch-processed or premium-branded cocoa powder. The quality of cocoa powder can make a huge difference in flavour and texture. Especially for an ice cream recipe, good-quality cocoa powder blends better to create a smooth silky texture & richer flavour, whilst low-grade cocoa powder typically yields a gritty & bitter taste.
- Be patient and allow the mixture to freeze for 24 hours before making it with the Ninja Creami. This is very important as the ice cream would not set properly otherwise (trust me, I tried).
- Make sure your Creami tub is placed upright on a level surface in the freezer. If the mixture is being frozen unevenly / at an angle, the machine can’t process it properly.
- The recommended freezer temperature is -12°C to -25°C for best results.
- To ensure a smooth workflow, I recommend that you prepare the Pistachio-Kataifi mix-in just before you take the Creami tub out of the freezer. You don’t want to have a long delay where the ice cream starts to melt before you add the mix-in.
- If, for whatever reason, your ice cream turned out a tad crumbly in texture, press RE-SPIN on your Ninja Creami and it should yield the smooth texture you’re looking for.
- Once you add the mix-in, the pistachio-kataifi gets blended into the chocolate ice cream. For aesthetics, save some of the pistachio-kataifi mixture and use it as a topping for a vibrant dash of green!
- As a side note, the Ninja Creami can get rather loud, so be prepared for the noise!
Ninja Creami Dubai Chocolate Ice Cream
Equipment
- 1 Ninja Creami Deluxe
Ingredients
For the Creami Chocolate Ice Cream
- 2 tbsp Cocoa Powder
- ¼ cup Hot Water
- 198 g Condensed Milk (½ tin)
- ½ cup Milk
- ½ cup Cream
For the Pistachio-Kataifi Mix-in
- 5 heaped tbsp Pistachio Cream
- ¼ cup Kataifi Pastry (chopped)
- 2 tbsp Ghee (or butter)
Instructions
Making the Chocolate Ice Cream Base
- In your Creami tub, whisk the Cocoa Powder with hot water until combined.2 tbsp Cocoa Powder, ¼ cup Hot Water
- Then add the condensed milk, milk, and cream. Mix to combine.198 g Condensed Milk, ½ cup Milk, ½ cup Cream
- Cover the tub with the lid and place it in the freezer on a flat & level surface for 24 hours.
- Once ready, remove the lid and plug the tub into the Ninja Creami Deluxe machine.
- Select FULL and then use the dial to select ICE CREAM mode. Press the dial to start the process.
Making the Pistachio-Kataifi Mix-in
- Heat Ghee in a pan over medium heat.2 tbsp Ghee
- Add the chopped Kataifi Pastry and let it cook until it turns golden in colour. Keep stirring to avoid it from getting burned.¼ cup Kataifi Pastry
- Mix in the pistachio cream until combined. Remove from heat.5 heaped tbsp Pistachio Cream
Combining the Chocolate Ice Cream base with the Pistachio-Kataifi mix-in
- Once the chocolate ice cream base is ready, create a hole in the middle of the tub and add the pistachio-kataifi mix-in. Save some of the mixture for topping later, if you like.
- Plug the tub back into the Ninja Creami Deluxe and select the MIX-IN option.
- Scoop the ice cream into dessert bowls, top with remaining pistachio-kataifi for a vibrant dash of green, and serve immediately!
Notes
- The quality of cocoa powder can make a huge difference in flavour and texture. Use Dutch-processed or premium-branded cocoa powder to ensure it blends better to create a smooth, silky texture and richer flavour.
- It is important to let your ice cream base mixture to freeze for 24 hours as the ice cream wouldn’t set properly otherwise.
- Make sure your Creami tub is placed upright on a level surface in the freezer. If the mixture is being frozen unevenly / at an angle, the machine can’t process it properly.
- The recommended freezer temperature is -12°C to -25°C for best results.
- To ensure a smooth workflow, I recommend that you prepare the Pistachio-Kataifi mix-in just before you take the Creami tub out of the freezer. You don’t want to have a long delay where the ice cream starts to melt before you add the mix-in.
- If, for whatever reason, your ice cream turned out a tad crumbly in texture, press RE-SPIN on your Ninja Creami.
- As a side note, the Ninja Creami can get rather loud, so be prepared for the noise!
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