Ninja Creami Dubai Chocolate Ice Cream
A luxuriously indulgent homemade Dubai Chocolate ice cream recipe using the Ninja Creami Deluxe
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!