Ninja Creami Technique: The 24-hour freeze is essential for proper texture – shorter times result in smoothie consistency rather than ice cream. Kataifi Preparation: Toast kataifi until deeply golden and crispy – this prevents sogginess when mixed into ice cream and provides the signature Dubai chocolate crunch. Tahini Quality: Use high-quality, runny tahini for best flavor and mixing – thick or separated tahini creates lumpy texture in the final product. Re-spin Strategy: Start with ice cream setting, then use re-spin if mixture seems too firm – add 1-2 tablespoons milk between re-spins for creamier results. Mix-In Timing: Add kataifi during final mix-in cycle to preserve crunch – adding too early breaks down the crispy texture. Storage Tips: Store covered in freezer up to 2 weeks – let sit at room temperature 5 minutes before scooping for best texture. Serving Suggestions: Serve with extra chocolate drizzle, crushed pistachios, or alongside baklava for ultimate Middle Eastern dessert experience.