Cottage Cheese Dubai Chocolate Creami Pint (35g Protein)

This cottage cheese Dubai chocolate Creami pint tastes like the viral pistachio chocolate bar, except you get to eat a whole pint of it. It comes out of the Ninja Creami silky and scoopable, hits 35 grams of protein, and stays sugar free thanks to allulose. The toasted kataifi and pistachio swirl is the part everyone asks me about.

I have spun well over two hundred pints in my Ninja Creami across the last couple of years, and this is one of the few that earns a permanent slot in my freezer. The first time I folded the crunchy kataifi into a creamy cottage cheese base, I knew it was going on the blog.

My quick recipe summary

• Flavor and texture: creamy and cold like soft serve, with a nutty pistachio swirl and crunchy toasted kataifi running through it.
• Yield: one full Ninja Creami pint, about 35 grams of protein and 300 calories before toppings.
• Best for: anyone who wants a cottage cheese Dubai chocolate Creami pint that still fits a high protein day.

Jump to:

Why you will love this cottage cheese Dubai chocolate Creami pint

• It rides the viral Dubai chocolate trend but fits a high protein day.
• The Ninja Creami does the work, so the base takes about five minutes to blend.
• Allulose keeps it soft straight from the freezer instead of rock hard.
• Cottage cheese melts into the base completely once blended, so there is zero curdy texture.

Ingredients and substitutions

Exact amounts are in the recipe card below. Here is what each ingredient does and what you can swap.

• Low fat cottage cheese: the secret to a thick, creamy base with extra protein. Blend it until fully smooth. Greek yogurt works in a pinch but the pint will be slightly tangier.
• Fairlife fat free milk: adds protein and thins the base so it spins evenly. Any high protein milk or unsweetened almond milk works, though almond milk drops the protein.
• Vanilla protein powder: brings flavor and pushes the protein to 35 grams. A casein or whey blend gives the creamiest result.
• Allulose: keeps the pint soft and scoopable since it does not freeze hard. Monk fruit or an erythritol blend works, but expect a firmer set.
• Pistachio butter: the heart of the Dubai chocolate flavor. Unsweetened is best so you control the sugar.
• Kataifi pastry: shredded phyllo that you toast for crunch. Chopped pistachios or crushed phyllo are a fine backup.
• Dark chocolate: use 85 percent or a sugar free bar to keep it low sugar.

How to make it

Step 1: Blend the base

Add the cottage cheese, Fairlife milk, protein powder, allulose, vanilla, and a pinch of salt to a blender. Blend for 30 to 45 seconds until it is completely smooth with no curds left. This step decides your final texture, so do not rush it.

Step 2: Freeze flat

Pour the base into a Ninja Creami pint. Tap the pint on the counter a few times to release air bubbles, then freeze it on a level shelf for 24 hours.

Step 3: Toast the kataifi swirl

Toast the kataifi in a dry pan over medium heat for 3 to 4 minutes until golden, stirring often. Take it off the heat and stir in the pistachio butter until coated. Set it aside while you spin the pint.

Step 4: First spin

Run the Lite Ice Cream program. It will look crumbly and powdery after this first pass. That is completely normal, so do not panic.

Step 5: Re-spin until creamy

Add a splash of milk, about 1 to 2 tablespoons, then run the Re-spin program. The base turns smooth, glossy, and scoopable. Re-spin once more if it still looks dry.

Step 6: Add the Dubai chocolate swirl

Press a hole down the center of the pint with a spoon. Add the pistachio kataifi mix and the chopped dark chocolate, then run the Mix In program once so it folds through without breaking down the crunch.

Step 7: Top and serve

Scoop into a chilled bowl, drizzle with a little melted dark chocolate, and finish with crushed pistachios for that signature Dubai chocolate look.

My top tip

Do not skip blending the cottage cheese until it is truly silky. Any leftover curds turn into little icy bits after spinning. Thirty seconds in a real blender beats a quick whisk every single time.

Tips and tricks

This cottage cheese Dubai chocolate Creami pint stays soft thanks to allulose.

• Let the pint sit out for 5 to 10 minutes before the first spin if your freezer runs very cold.
• If the base climbs the blender walls, scrape down once and blend again.
• Toast the kataifi right before serving so it keeps its crunch in the swirl.
• Weigh the protein powder on a digital scale so your macros stay accurate.

Variations

• Pistachio overload: swap the dark chocolate for white chocolate and double the pistachio butter.
• Mocha Dubai: blend 1 teaspoon of instant espresso into the base.
• Crunchier swirl: fold in a tablespoon of cacao nibs with the chocolate.
• Dairy lighter: use a plant based protein milk and a dairy free cottage cheese.

Storage and freezing

• The pint keeps in the freezer for up to 2 weeks with its lid on.
• For the smoothest result, re-spin straight from the freezer rather than letting it melt and refreeze.
• Add toppings only to the portion you are eating so any leftovers stay crisp.

Serving suggestions

• Scoop into a chilled glass bowl with extra crushed pistachios on top.
• Layer with sugar free chocolate sauce for a quick high protein sundae.
• Serve alongside fresh berries for a little color and fiber.

Frequently asked questions

Final thoughts

If you love the viral Dubai chocolate flavor but …want something you can actually fit into your macros, this cottage cheese Dubai chocolate Creami pint delivers. It is the one I reach for when I want dessert that feels like a real treat and still lands 35 grams of protein. For another favorite from the freezer, try my basic Ninja Creami protein ice cream next.