Dubai Chocolate Pistachio Ice Cream
A creamy pistachio ice cream inspired by Dubai chocolate, with a pistachio paste base, dark chocolate pieces and crisp toasted kataifi. The result is rich, nutty and textured, while keeping pistachio as the main flavor.
- Prep
- 25 min
- Program
- ICE CREAM
- Level
- Medium
- Price
- €€€
Prepare the mix-ins
Finely chop the kataifi pastry, then toast it in a pan with the butter until golden and crisp.
Let the toasted kataifi cool completely.
Store it in an airtight container at room temperature until needed.
Finely chop the dark chocolate.
Keep the chopped chocolate covered in the refrigerator until needed.
Prepare the base
Add the milk, cream, sugar, pistachio paste and salt to a blender.
Blend until completely smooth and the pistachio paste is fully incorporated.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Add the mix-ins
Make a small hole in the center, add the chopped dark chocolate, then run the MIX-IN program.
Once the MIX-IN program is complete, add the toasted kataifi. Fold it in gently by hand with a spoon or spatula, without crushing the strands, so they remain as intact and crisp as possible.
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Keep the chocolate as a mix-in rather than adding cocoa to the base, so the pistachio flavor stays clear.
- Let the kataifi cool completely before adding it, otherwise it can soften the ice cream.
- For a stronger Dubai chocolate feeling, add 5 g extra pistachio paste with the mix-ins.
- If you cannot find kataifi, use finely crushed crispy crêpes dentelle or thin wafer pieces.
- To keep the kataifi crunchier, store it in an airtight container at room temperature.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 250 | 1,168 |
| Protein (g) | 4.6 | 21.5 |
| Carbs (g) | 18.6 | 86.9 |
| Fat (g) | 17.5 | 81.8 |