Red- white and blue konafa ice cream
Celebrate 4th of july in a unique way with this Middle eastern inspired ice cream cake.
Servings: 8 servings
- 1 (1lb) Packet of kataifi.
- 3/4 cup butter , unsalted.
- 1 cup white vanilla ice cream. * , slightly softened.
- 1 cup red strawberry ice cream.* , slightly softened.
- 1 cup blue blueberry ice cream.* , slightly softened.
We’ll need 1/2- 3/4 cup of simple syrup.
Simple Syrup ingredients:
- 2 cups sugar.
- 1 cup water.
- 1 1/2 Tablespoon lime/lemon juice.
- 1/4 cup honey.
Mix the ingredients of the simple syrup over medium high heat, bring to a boil then reduce heat and let it simmer for about 10 minutes. Turn off the heat and let it cool completely.
Shred kunafa into small pieces with your kitchen scissors.
In a deep skillet over medium heat, melt butter, add shredded kunafa and toast until it is light brown.**
Turn off the heat, add 1/2 cup of the simple syrup and keep stirring to prevent clumps from forming.***
Line up a loaf pan with plastic wrap. Layer 1/4 of the kunafa mixture in the bottom of the loaf pan pressing down on the mixture to make it stick together.
Add a cup of the strawberry ice cream and smooth the top.****
Cover that with another 1/4 of the kunafa mixture.
Keep layering ice cream and kunafa until you end up with a kunafa layer.
Cover with plastic wrap and place in freezer until completely frozen, about 4 hours or overnight.
Before serving, take out of the freezer and gently pull it off the pan, Peel the wrap, slice and serve.*****
* You can use an all Vanilla ice cream and use red and blue food colors to add colors.
** I did not have a big enough skillet so I worked in patches.
*** Even if clumps were formed do not panic just press on it with a wooden spoon to break it up.
**** If your kitchen is hot, and the ice cream starts running, you may want to stick the pan in the freezer for 10 minutes after adding each ice cream layer.
***** If it did not come out easily try putting the bottom of the pan for less than 30 seconds in warm/hot water.