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
Ingredients
- 1 (1lb) Packet of kataifi.
- ¾ 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 ½- ¾ cup of simple syrup.
Simple Syrup ingredients:
- 2 cups sugar.
- 1 cup water.
- 1 ½ Tablespoon lime/lemon juice.
- ¼ 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 ½ cup of the simple syrup and keep stirring to prevent clumps from forming.***
- Line up a loaf pan with plastic wrap. Layer ¼ 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 ¼ 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 batches.
*** 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.