Dubai Chocolate Pistachio Ninja Creami Protein Ice Cream
300kcal
Ingredients
Pistachio protein base
- 1 1/2 cups high protein milk
- 1 scoop vanilla protein powder
- 2 tbsp pistachio butter unsweetened
- 3 tbsp allulose
- 1/2 tsp vanilla extract
- 1 pinch fine salt
Dubai chocolate kataifi mix in
- 1/2 cup kataifi pastry toasted
- 3 tbsp dark chocolate chopped (85% or sugar free)
- 2 tbsp crushed pistachios for topping
Method
- Blend the high protein milk, protein powder, pistachio butter, allulose, vanilla, and salt for 30 to 45 seconds until completely smooth and pale green.
- Pour into a Ninja Creami pint, tap to release bubbles, and freeze flat for 24 hours.
- Toast the kataifi in a dry pan for 3 to 4 minutes until golden, then set aside to stay crisp.
- Run the Lite Ice Cream program. It will look crumbly. That is normal.
- Add 1 to 2 tablespoons of cold milk and run the Re-spin program until smooth and scoopable.
- Press a hole in the center, add the toasted kataifi and chopped chocolate, and run the Mix In program once.
- Scoop, drizzle with melted dark chocolate, and top with crushed pistachios and extra kataifi.
Notes
- Storage: keeps up to 2 weeks in the freezer with the lid on.
- Best texture: re-spin straight from frozen, never melt and refreeze.
- Crunch: add the kataifi only at the Mix In step so it stays crisp.
- Crumbly after the first spin? Normal. Add a splash of cold milk and run Re-spin.