Toast the kataifi. Cut kataifi into 1-inch lengths with scissors. Melt ghee in a skillet over medium-low heat. Add kataifi and toast, stirring constantly, for 4 to 6 minutes until deeply golden. Spread on a plate to cool completely.

Build the base. In a medium bowl, whisk Greek yogurt, pistachio cream, allulose, vanilla, and salt until smooth and glossy. Fold in protein powder gently with a spatula until just combined. Do not whisk aggressively.

Layer. Line a 9x5 loaf pan with parchment paper. Pour in half the base. Sprinkle half the toasted kataifi and half the chopped chocolate. Add remaining base, then top with remaining kataifi and chocolate. Drag a knife through the surface to marble.

First freeze. Cover with plastic wrap pressed directly onto the surface. Freeze 90 minutes.

Scrape and refreeze. Remove from freezer, scrape thoroughly with a fork to break up ice crystals. Cover and refreeze 2 to 3 hours, or until scoopable.

Serve. Let sit at room temperature 5 minutes before scooping. Top with extra kataifi, chocolate shavings, and crushed pistachios.