Tiramisu
Origin: Italy
600 Calories per serving
Ingredients
- 1 cup Whole Milk
- 2 cup Heavy Whipping Cream
- 2 tbs Instant Expresso
- 2 tbs Mascarpone
- 1 tbs Organic Cocoa Powder
- 1/2 cup Organic Maple Syrup
Optional
- Santa Cruz Paleo au natural protein powder (1 scoop) – link in my home page*
- 1 tbs Vanilla Extract
Toppings
- Lady Fingers or Mexican Shortbread Cookies
Instructions
- Mix instant expresso powder with almond milk. Stir until fully dissolved and smooth. In a separate bowl add remaining ingredients – Heavy Cream, Mascarpone, Maple Syrup, Cocoa Powder & optional protein powder. Then, add the cooled expresso mixture into the bowl.
- Mix It Well: Use a mixer take plenty of time to mix it all.
- Taste Test: (Give it a quick taste. Add a light drizzle of vanilla extract, if desired)
- Freeze: Pour the mixture into Ninja Creami pints. Freeze for 12–16 hours.
(Yields 1–2 servings per pint.) - Spin: Insert into your Ninja Creami. Select the Ice Cream function.
- Finishing Touches: After spinning, add in ladyfingers for that classic tiramisu texture using the mix in option. Dust with cocoa powder on top—and enjoy this creamy Italian-inspired treat!
Path To Idea
Italy has always lived in my imagination—a land of sunlit terraces, echoing footsteps on alleyways, and the sweet scent of espresso drifting through the air. Though I’ve yet to set foot there, its flavors have long found a home in my kitchen and my heart. One flavor in particular—tiramisu—has followed me since childhood.
Growing up, coffee time was a family ritual—the table set with small cups of strong brew, quiet conversation, and the occasional sweet treat to share. It was during those moments that I first tasted tiramisu through my mother’s unique desserts with the flavorful cup of coffee, its layers of cream, espresso-soaked sponge, and cocoa unfolding like a story. To me, it wasn’t just dessert—it was a symbol of togetherness, a reflection of warmth and tradition that echoed the Italian spirit, even from afar. Not knowing then that it was the beginning of a deeper connection to Italian culinary heritage—one that would later inspire me to create this tiramisu ice cream.
Italy’s elegance in simplicity, its love for quality ingredients, and its devotion to food as an art form stirred something in me. This recipe is a tribute to that inspiration—a way of capturing the essence of tiramisu in a frozen treat, blending my childhood memories with the dream of one day experiencing Italy in person.
Until that dream becomes reality, this creamy creation is my personal passport made from scratch in my kitchen—a scoop of Italy in every bite, made with love, memory, and imagination.
Tiramisu
Dubai Chocolate
Origin: United Arab Emirates
580 Calories per serving
Ingredients
- 1 cup Whole Milk
- 2 cup Heavy Whipping Cream
- 1 tsp Vanilla Instant Extract
- 2 tbs Condensed Milk
- 4 tbs Pistachio Cream
Optional
- Santa Cruz Paleo au natural protein powder (1 scoop) – link in my home page*
Toppings
- Chopped Pistachios
- Handful of Kadayif
- 20g Melted Semi Sweet Chocolate Chips
- 1 tbs Pistachio Cream
Instructions
- Melt our pistachio cream until runny and in a separate bowl add remaining ingredients – Heavy Cream, Milk, Vanilla Extract, Condensed Milk & optional protein powder. Then, add the pistachio cream into the bowl.
- Use a mixer take plenty of time to mix it all.
- Taste Test (Add a small drizzle of vanilla extract if needed)
- Pour mixture into Ninja Creami Pints & freeze for 18-16 hours (Feeds up to 2 people)
- Insert into Ninja Creami, use Ice Cream option
- After Using the Ice Cream option warm up our kadayif & melt our chocolate layer
- Toppings layer steps: Add 1 tbs pistachio cream, add melted chocolate, add kadayif, add chopped pistachios (No need to use mix in option)
Path To Idea
During my trip to Dubai, I found more than just sunshine and skyline—I found inspiration. Wandering through spice-scented souks and sleek dessert bars wherever I walked seeing the same flavor pairing over and over: pistachio, saffron, chocolate. It wasn’t just local tradition—it was a viral sensation, lighting up menus and social feeds alike. That bold, luxurious combination stayed with me.
Back home in my kitchen, I couldn’t stop thinking about it. I wanted to bring that flavor—rooted in heritage yet bursting with modern flair into a frozen creation. Something that felt like Dubai nostalgia.
So I crafted my Dubai Chocolate Ice Cream using a rich base of heavy cream, milk, condensed milk, and vanilla, swirled with pistachio cream, folded with golden strands of crisp kadayif, melted chocolate, and chopped pistachios for a satisfying crunch of authenticity.
This recipe is a tribute to the region’s artistry—where sweets are layered like stories, textures speak of good memories, and flavors carry the warmth of gathering.
A frozen ode to a city that dazzles and honors, where tradition wears gold and every bite tells its own tale.
Matcha
Origin: Japan
325 Calories per serving
Ingredients
- 1 cup Whole Milk
- 2 cup Heavy Whipping Cream
- 1 tsp Vanilla Instant Pudding Mix
- 2 tbs Organic Matcha Powder
- 1/2 cup Organic Maple Syrup
- 1 tbs Cream Cheese Spread
Optional
- Santa Cruz Paleo au natural protein powder (1 scoop) – link in my home page*
Toppings
- Crushed Pistachios
- Frozen Strawberries
- Semi Sweet Chocolate Chips
Instructions
- In a small bowl, pour 2 tbs of the matcha powder with warm water to remove clumps. In a separate bowl add remaining ingredients – Heavy Cream, Milk, Vanilla Pudding Mix, Maple Syrup, Cream Cheese Spread & optional protein powder & then add the matcha mixture into the bowl
- Use a mixer take plenty of time to mix it all (make sure mixture has no clumps)
- Taste Test
- Pour mixture into Ninja Creami Pints & freeze for 12-16 hours (Feeds up to 2 people)
- Insert into Ninja Creami, use Ice Cream option
- Add crushed pistachios topping, frozen strawberries & semi sweet chocolate chips one at a time then use mix-in option. Sprinkle some chocolate chips & few leftover pistachios over the ice cream & enjoy!
Path To Idea
The buzz was everywhere—matcha lattes, matcha donuts, matcha everything. The storm of green had officially taken over. But for me, it wasn’t just about the trend. It became personal.
My brother had just returned from Japan, carrying a bag of fresh matcha powder in his suitcase. Along with it came stories of quiet tea houses, powdered green traditions, and how every scoop was a moment of stillness. The matcha he brought back was vibrant, earthy, almost sacred.
We brewed a cup together, and as we sipped, he nudged, “You should do something creative with this. Something you can make frozen.”
That was the spark.
With my Ninja Creami ready like a Kitchen Magician, I whisked together matcha and milk, added a hint of vanilla, tasty toppings, and poured it into the pint with a quiet kind of anticipation.
Next morning later, that deep jade base spun into something cool, creamy, and green.
It wasn’t just ice cream.
It was a frozen tribute—part trend, part Japanese tradition, and part sibling story.
My matcha moment, spun to life.
Ninja Creami Idea By Aland 
Leave A Comment!