Knefe Ice Cream
Do you love knefe? Then wait until you try it as ice cream!
Creamy, rich, and packed with all the flavors of the classic Middle Eastern dessert - crispy buttery kataifi, crunchy pistachios, fragrant rose petals, and a hint of orange blossom. It’s everything you love about knefe, served frozen for the ultimate summer treat.
Knefe Ice Cream
Yield: 8
Ingredients
For the Ice Cream:
- 2 cups (480 ml) heavy whipping cream, cold
- 1 (14 oz/397 g) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp orange blossom water
- ½ tsp rose water
- Pinch of salt
For the Kataifi:
- 2 cups kataifi pastry, finely chopped
- 3 tbsp unsalted butter, melted
- 2 tbsp sugar
- Mix-ins:
- ¾ cup chopped pistachios
- 2 tbsp dried edible rose petals
Instructions
- Preheat the oven to 350°F (175°C).
- Toss the kataifi with the melted butter and sugar. Spread on a baking sheet and bake for 10–15 minutes, stirring once, until golden brown. Let cool completely.
- In a large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, whisk together the condensed milk, vanilla, orange blossom water, rose water and salt.
- Fold the whipped cream into the condensed milk mixture until smooth and airy.
- Fold in half of the toasted kataifi and half of the chopped pistachios.
- Pour half the mixture into a loaf pan. Sprinkle with some of the remaining kataifi and pistachios. Repeat with the remaining ice cream mixture.
- Top generously with the rest of the kataifi, pistachios, and rose petals.
- Cover and freeze for at least 8 hours or overnight.
- Let the ice cream sit at room temperature for 5–10 minutes before slicing .
- Finish with an extra drizzle of orange blossom syrup or a light drizzle of honey if you’d like an even more authentic knefe-inspired flavor.
- Serve and enjoy!
