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.*****