If you are looking for a creamy and delicious way to hop on the viral Dubai chocolate trend (that also happens to be perfect for summer), then you are going to love this Protein Dubai Chocolate Creami. It combines all of the classic Dubai chocolate ingredients, from the creamy chocolate, the salty pistachio butter, and the golden, melt-in-your-mouth crispy phyllo, with a sweet, dairy-free ice cream base that is made in a Ninja Creami. The end result is a high-protein dessert that is perfect for a warm summer day!

A glass bowl of pistachio ice cream topped with chocolate sauce, chopped pistachios, and shredded pastry, with a jar of pistachio spread and a spoon in the background.

Friends, have you seen the Dubai chocolate craze that has taken over social media? Of course, as a recipe developer and food content creator, it is my duty to thoroughly investigate all food trends and see what all the hype is about. As soon as I tried the viral Dubai chocolate for the first time, I understood what all of the hype is about. If you haven’t had it (or heard of it!) before, let me tell you about it.

This rich, nutty, chocolate dessert was created by Fix Dessert in Dubai, and is made from a combination of rich chocolate, toasted pistachios, pistachio butter, and Kataifi, which is also known as crispy phyllo. The best way that I can describe this combination is similar to the texture of a classic Crunch bar (with the chocolate and crunchy phyllo, rather than puffed rice), but with a nutty twist. It’s sweet, it’s salty, it’s crispy, it’s smooth, and if you love a dessert with both flavor and texture, then you will love this one.

Especially, since this recipe is a two-in-one. Not only is it a delicious rendition of Dubai chocolate, but it also combines it with a creamy, delicious base of Ninja Creami ice cream. If you don’t own a Ninja Creami yet, then let me be the one to influence you — it’s really as good as everyone says it is! It is the simplest, easiest way to make healthy homemade ice cream, and my boys and I are absolutely obsessed with it.

The key with the Ninja Creami, however, is to make sure that the base freezes overnight. This is important to ensure that the ice cream ends up being thick and creamy, instead of watery. So yes, this recipe does require you freezing it overnight — it’s a test of patience that is absolutely worth it!

A food processor sits on a pink counter with bowls of shredded cheese, pistachios, chocolate chips, butter, a jar of green paste, a jar of milk, a small glass of brown liquid, and stacked glass bowls in front of a tiled wall. — To make this dessert, you’ll need coconut milk, protein powder, maple syrup, pistachio butter, vanilla extract, almond extract, unsalted pistachios, sea salt, butter, Kataifi, chocolate chips, and coconut oil.

A hand pours milk into a blender containing pistachios. Nearby are a bowl of grated cheese, a jar of green paste with a spoon, a bowl of whole pistachios, empty glass bowls, and a small jar of honey on a pink countertop. — To make this dessert, you’ll need coconut milk, protein powder, maple syrup, pistachio butter, vanilla extract, almond extract, unsalted pistachios, sea salt, butter, Kataifi, chocolate chips, and coconut oil.

What You Need to Make This Dubai Chocolate Creami

Coconut Milk: Lite, canned coconut milk works perfectly in this recipe! It gives it a slight coconut flavor that isn’t too sweet, while also keeping this ice cream dairy-free.
Protein Powder: A scoop of vanilla protein powder is what gives this Creami recipe its protein-packed boost! You can also opt to use unflavored protein powder, but I like the sweetness that vanilla protein powder adds.
Maple Syrup: Maple syrup adds a delicious amount of sweetness to this recipe, without making it overly-sweet.
Pistachio Butter or Spread: Pistachio butter is essential for making this recipe. It’s a little sweet, a little salty, and is absolutely delicious.
Vanilla & Almond Extract: The combination of vanilla and almond extract adds a delicious flavor to the ice cream base. Don’t skip it!
Unsalted Pistachios: I love to garish this Creami with a sprinkle of unsalted pistachios for the perfect crunch.
Sea Salt: A pinch of sea salt adds the perfect balance of flavor to this recipe.
Butter: A little better helps the the Kataifi crisp up perfectly, giving it the most delicious flavor and texture.
Kataifi: Kataifi, also known as crispy phyllo, is essential to making Dubai chocolate! It adds a butter, toasted crunch that truly cannot be replicated. You can find it on Amazon for just a few dollars.
Chocolate Chips: Of course, you’ll need chocolate chips in order to make the chocolate topping! Pick your favorite chocolate chips and use them in this recipe – milk chocolate, dark chocolate, dairy chocolate, or dairy-free chocolate, they all work just as well.
Coconut Oil: The coconut oil melts with the chocolate chips, to make the topping smooth and creamy!

A thick green smoothie is being poured into a clear cup on a pink countertop, surrounded by bowls of chocolate chips, pistachios, shredded coconut, a jar of green paste, and a small bottle of red liquid. — Transfer the mixture to a Ninja Creami container, then cover and freeze it overnight. This is important!

How to Make This Sweet & Creamy High-Protein Dessert

To make this recipe, start by preparing the Creami base. Add the coconut milk, vanilla protein powder, maple syrup, pistachio butter, vanilla extract, almond extract, and pistachios to a blender. Blend until smooth and creamy, then transfer the mixture into a Ninja Creami container. Transfer the mixture to the freezer and allow it to freeze overnight.

Once the mixture has frozen for at least 12 hours, prepare the phyllo topping. Heat a pan, on the stove, over medium heat, and add in the butter. Once the butter has melted, add the Kataifi to the pan and toast it until it’s golden brown. When it’s just about golden, add the pistachio spread to the pan and allow it to coat well.

A hand spreads green sauce over a layer of golden-brown shredded pastry (kataifi) in a white pan on a pink surface. Plates and more shredded pastry are visible nearby. — Prepare the crispy phyllo by toasting it in a pan with melted butter and mixing it with the Pistachio butter.

A glass bowl of pistachio ice cream topped with shredded kataifi pastry, being drizzled with chocolate sauce. A jar of pistachio cream, a bowl of pistachios, and empty glasses are in the background. — Prepare the crispy phyllo by toasting it in a pan with melted butter and mixing it with the Pistachio butter.

Remove the phyllo from the heat and set it aside while you prepare the chocolate topping. Add the chocolate chips and coconut oil to a small glass bowl. Mix them together, then transfer them to the microwave and microwave them in 2-3, 30 second increments, until smooth and creamy. Be sure to stir the mixture in-between, then set it aside.

Once the Creami base has frozen, remove the container from the freezer and pop it into the Ninja Creami machine. Turn the machine on to the ice cream setting and allow it to process.

Once it’s done, transfer the ice cream into a dish. Scoop the crispy phyllo on top of the ice cream. Then, pour the melted chocolate on top. Garnish with crushed pistachios, then serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.