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Red- white and blue konafa ice cream

Celebrate 4th of july in a unique way with this Middle eastern inspired ice cream cake.
Course: Dessert
Cuisine: Middle East
Servings: 8 servings
Author: Amira

Ingredients

  • 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.

    Instructions

    • 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.*****
    • Enjoy!!

    Notes

    * 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.