Add all ingredients for ice cream to a blender and blend to combine. Pour into your Ninja Creami container and freeze on a level surface for at least 24 hours.
Prepare the toppings
After 24 hours, prepare the toppings. Melt 1 Tablespoon butter in a skillet over medium-low heat and add kadayif, breaking up if needed. Toast until lightly golden and crispy, stirring frequently with a spatula.
Transfer to a bowl and add 1 Tablespoon pistachio cream. Stir to combine.
Add chocolate and 1 teaspoon butter to a small, microwave safe bowl. Microwave in increments of 10 seconds, stirring after every 10 seconds, until chocolate is melted.
Processing the ice cream and adding toppings
Take the ice cream out of the freezer and run warm water along the outside of the container to thaw the outside. Process on the ice cream setting of your Ninja Creami. (If crumbly, add a splash of milk and respin).
Add the crispy kadayif mixture to the top and drizzle with the melted chocolate. Stir to combine if desired.
Notes
If your pistachio ice cream is crumbly after processing, add a splash of milk and respin.
If you have leftover ice cream, smooth out the top and place it in the freezer. It may need to be reprocessed before serving again if it's too hard.
You can use your favorite chocolate. I used milk chocolate, but dark chocolate is also delicious.