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Pistachio Kunafa Ice Cream Cake: A Delightful Fusion of Middle Eastern Flavors


  • Author: Annabel
  • Total Time: 9 hours including freezing
  • Yield: 8-10 servings

Description

Indulge in the perfect fusion of creamy, nutty, and crispy textures with this Pistachio Kunafa Ice Cream Cake. Featuring a rich eshta ice cream base infused with orange blossom and rose water, a crispy kunafa topping, and caramelized pistachios, this dessert is a Middle Eastern-inspired masterpiece that will steal the show at any gathering.


Ingredients

  • For the Caramelized Pistachios:

    • 1/4 cup (50g) granulated sugar
    • 1 tablespoon (15ml) water
    • 1/2 cup (57g) shelled pistachios
    • A pinch of ground cinnamon
  • For the Scented Eshta Ice Cream:

    • 1 cup (227g) fresh eshta (Arabic clotted cream)
    • 1 (397g) can sweetened condensed milk
    • 1 tablespoon orange blossom water (adjust to taste)
    • 1 teaspoon rose water (adjust to taste)
    • 2 cups (473ml) heavy whipping cream, very cold
    • 1/3 cup (85g) pistachio butter
  • For the Pistachio Kunafa Topping:

    • 125g kunafa (kadaif/kataifi) dough, thawed if frozen
    • 1/4 cup plus 1 teaspoon (62g) unsalted butter, melted
    • 5 tablespoons (72g) powdered sugar
    • 1/3 cup (70g) finely ground pistachios
    • 3 tablespoons sliced or chopped pistachios (for garnish)

Instructions

  • Prepare the Caramelized Pistachios:

    • In a small saucepan over medium heat, combine the sugar and water, stirring gently until the sugar dissolves and the mixture simmers.
    • Add the shelled pistachios and a pinch of cinnamon, stirring constantly until the sugar turns golden brown and coats the pistachios.
    • Transfer to a parchment-lined tray to cool. Once hardened, roughly chop and set aside.
  • Make the Scented Eshta Ice Cream:

    • In a large bowl, whisk together eshta, sweetened condensed milk, orange blossom water, and rose water until smooth. Adjust the floral waters to taste.
    • In a separate chilled bowl, beat the heavy whipping cream until soft peaks form.
    • Gently fold the whipped cream into the eshta mixture without deflating the air.
    • Fold in the pistachio butter to enhance the nutty flavor.
    • Pour the mixture into a loaf pan or cake tin, smooth the surface, and freeze for at least 6 hours or until firm.
  • Prepare the Pistachio Kunafa Topping:

    • Preheat the oven to 350°F (175°C). Shred the kunafa dough into fine strands.
    • Toss the shredded kunafa in a large bowl with melted butter, powdered sugar, and ground pistachios until evenly coated.
    • Spread the mixture on a baking sheet and bake for 10-15 minutes, stirring occasionally, until golden and crispy. Let cool completely.
  • Assemble the Ice Cream Cake:

    • Remove the ice cream from the freezer.
    • Spread the cooled, crispy kunafa topping evenly over the ice cream, pressing gently to adhere.
    • Garnish with caramelized pistachios and additional sliced pistachios for extra crunch and decoration.
    • Return the cake to the freezer for another 1-2 hours to firm up.
  • Serve:

    • Before serving, let the cake sit at room temperature for about 10 minutes to soften slightly.
    • Slice and serve with a drizzle of honey or a sprinkle of powdered sugar, if desired.

Notes

  • Use high-quality pistachios and floral waters for authentic flavors.
  • If eshta is unavailable, substitute with mascarpone cheese or a mixture of cream cheese and heavy cream.
  • Adjust sweetness by reducing the condensed milk slightly if preferred.
  • The cake can be prepared a day in advance and stored in the freezer until ready to serve.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Method: No-Bake + Oven
  • Cuisine: Middle Eastern