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Middle Eastern Ice Cream Magic

By: Casey Updated on Mon, 20 Jan 2025 20:06:57 GMT Irresistible Desserts
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By Casey

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Updated on Mon, 20 Jan 2025 20:06:57 GMT

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A slice of creamy dessert topped with crushed pistachios and rose petals, served on a plate with a silver spoon. Pin it
A slice of creamy dessert topped with crushed pistachios and rose petals, served on a plate with a silver spoon.

Let me share my show-stopping Pistachio Kunafa Ice Cream Cake! This gorgeous dessert layers creamy eshta ice cream with crunchy caramelized pistachios pistachio butter swirls and a beautiful green kunafa topping. It looks fancy but I promise it's easier to make than you'd think! It's a pistachio lover's dream come true.

What Makes This So Special

What I love about this dessert is how it celebrates pistachios three different ways - in the crunchy kunafa the caramelized nuts and those creamy butter swirls. The no-churn eshta ice cream adds this incredible velvety texture with hints of rose and orange blossom. Every bite gives you the perfect mix of textures.

What You'll Need

  • For the Ice Cream:- One can sweetened condensed milk- Fresh eshta or mascarpone- Whipping cream- Rose and orange blossom water- Smooth pistachio butter
  • For the Toppings:- Fresh pistachios for caramelizing- Kunafa dough- Good butter- Powdered sugar

Let's Make Magic

Start with Nuts:
Caramelize your pistachios in amber sugar syrup let them cool.
Create the Base:
Mix condensed milk eshta and flower waters fold in whipped cream and nuts.
Build the Layers:
Layer ice cream with pistachio butter swirls freeze for 6 hours.
Make it Crunchy:
Sauté kunafa with butter mix with sugar and ground pistachios.
Finish with Style:
Top your cake with kunafa mix add rose petals serve right away.

My Best Tips

Always use the best pistachios you can find for that beautiful green color. Don't overcook your kunafa we want to keep that pretty color. Try freezing in smaller molds for easy serving.

Make It Your Own

Add some sugared rose petals for extra beauty. Try almond butter instead of pistachio. Want it sweeter? Drizzle with pink sugar syrup or keep it simple without.

A rectangular dessert layered with cream, pistachios, and rose petals, presented on a dark plate.
A rectangular dessert layered with cream, pistachios, and rose petals, presented on a dark plate.

Keep It Perfect

This beauty stays good in the freezer for a week in an airtight container. Serve it straight from the freezer and sprinkle with extra pistachios just before serving.

Frequently Asked Questions

What is eshta/ashta?

Arabic clotted cream - can substitute with mascarpone cheese.

Where do I find kunafa dough?

Check Middle Eastern grocery stores, usually in freezer section.

Can I make this ahead?

Yes, ice cream base keeps 1 month frozen. Add kunafa topping just before serving.

What is pistachio butter?

A spread made from ground pistachios, similar to peanut butter. Available at specialty stores.

Why freeze kunafa before breaking?

Frozen kunafa breaks into cleaner strands without clumping.

4.20 from 236 votes

Pistachio Kunafa Ice Cream

Prep Time:
50 Minutes
Cook Time:
10 Minutes
Total Time:
60 Minutes
Servings:
12
A slice of creamy dessert topped with crushed pistachios and rose petals, served on a plate with a silver spoon.
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A luxurious Middle Eastern ice cream cake featuring three types of pistachio - caramelized nuts, pistachio butter swirls, and crispy kunafa topping.

Ingredients

  • 1/4 cup (50g) granulated sugar.
  • 1 tbsp (15ml) water.
  • 1/2 cup (57g) shelled pistachios.
  • Pinch ground cinnamon.
  • 1 cup (227g) eshta/ashta cream.
  • 1 can (397g) sweetened condensed milk.
  • 1 tbsp orange blossom water.
  • 1 tsp rose water.
  • 2 cups (473ml) heavy cream, cold.
  • 1/3 cup (85g) pistachio butter.
  • 125g kunafa dough.
  • 1/4 cup plus 1 tsp (62g) unsalted butter.
  • 5 tbsp (72g) powdered sugar.
  • 1/3 cup (70g) ground pistachios.
  • 3 tbsp sliced pistachios.
  • 2 tbsp pink sugar syrup.
  • Sugared rose petals.

Instructions

1.

1. Caramelized Pistachios: Cook sugar and water until amber colored.

2.

2. Caramelized Pistachios: Stir in pistachios and cinnamon.

3.

3. Caramelized Pistachios: Spread on parchment, cool, break into pieces.

4.

4. Ice Cream: Line 9x5" loaf pan with parchment.

5.

5. Ice Cream: Mix eshta, condensed milk, rose and orange waters.

6.

6. Ice Cream: Whip cream to stiff peaks.

7.

7. Ice Cream: Fold cream into eshta mixture.

8.

8. Ice Cream: Add nuts and swirl in pistachio butter.

9.

9. Ice Cream: Freeze 6 hours or overnight.

10.

10. Kunafa: Break frozen kunafa into pieces.

11.

11. Kunafa: Toast in butter until golden.

12.

12. Kunafa: Add sugar and pistachios.

13.

13. Assembly: Unmold ice cream.

14.

14. Assembly: Add syrup if using.

15.

15. Assembly: Top with kunafa and rose petals.

Notes

  1. Can substitute mascarpone for eshta.
  2. Kunafa is easier to break when frozen.
  3. Sugar syrup optional - makes quite sweet.
  4. Keeps 1 month frozen.

Tools You'll Need

  • 9x5" loaf pan.
  • Electric mixer.
  • Saucepan.
  • Large skillet.
  • Parchment paper.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Tree nuts (pistachios).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 35 g
  • Protein: 12 g