Dubai Chocolate Ice Cream Recipe for Ninja Creami Deluxe

Directions

• Dissolving cocoa
  In a small bowl, mix the cocoa powder with the hot water, whisking vigorously until you obtain a perfectly smooth chocolate paste. Let it cool completely to room temperature.
• Mixing the chocolate base
  In a blender, combine the cooled cocoa mixture, heavy cream, sweetened condensed milk, fromage blanc, instant coffee, and vanilla extract. Blend at high speed for 30 to 45 seconds until perfectly smooth.
• First ice freezing
  Pour the chocolate mixture into a jar Ninja Creami Deluxe, Seal tightly and place in the freezer on a flat surface for 24 full hours.
• Mixing the pistachio base
  In a clean blender, combine the whipping cream, pure pistachio cream, sweetened condensed milk, fromage blanc, vanilla extract, and, if desired, a drop of green food coloring. Blend until perfectly smooth and creamy.
• Second ice freezing
  Pour into a second pot Ninja Creami Deluxe, firm and freeze for 24 heures additional.
• Chocolate ice cream transformation
  Remove the first jar (chocolate) from the freezer, place it in your Ninja Creami Deluxe and launch the Ice Cream. If the texture seems grainy, add 1 to 2 tablespoons of milk to a small central well and start a Re-Spin. Store in the freezer.
• Pistachio ice cream transformation
  Repeat the process with the pistachio ice cream tub. Start the program. Ice Cream, performs a Re-Spin If necessary. Store in the freezer.
• Preparing crispy kataifi
  In a medium skillet over medium-low heat, melt the salted butter. Add the chopped kataifi pastry and stir continuously until it turns a rich golden brown and becomes crispy (about 3 to 5 minutes). Remove from the heat and let cool completely on a plate.
• Spectacular assembly
  In pretty bowls or cups, arrange a generous scoop of chocolate ice cream alongside a scoop of pistachio ice cream. Sprinkle generously with golden crunchy kataifi and, if desired, additional crushed pistachios.