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Middle Eastern Ice Cream Magic

Featured in Irresistible Desserts.

Experience the magic of Middle Eastern desserts in ice cream form. This showstopping cake combines no-churn eshta ice cream with pistachios three ways and crispy kunafa.

Casey
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. | cookingwithcasey.com

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. Pin it
A rectangular dessert layered with cream, pistachios, and rose petals, presented on a dark plate. | cookingwithcasey.com

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.

Pistachio Kunafa Ice Cream

A luxurious Middle Eastern ice cream cake featuring three types of pistachio - caramelized nuts, pistachio butter swirls, and crispy kunafa topping.

Prep Time
50 Minutes
Cook Time
10 Minutes
Total Time
60 Minutes
By: Casey


Difficulty: Difficult

Cuisine: Middle Eastern

Yield: 12 Servings (1)

Dietary: Vegetarian

Ingredients

01 1/4 cup (50g) granulated sugar.
02 1 tbsp (15ml) water.
03 1/2 cup (57g) shelled pistachios.
04 Pinch ground cinnamon.
05 1 cup (227g) eshta/ashta cream.
06 1 can (397g) sweetened condensed milk.
07 1 tbsp orange blossom water.
08 1 tsp rose water.
09 2 cups (473ml) heavy cream, cold.
10 1/3 cup (85g) pistachio butter.
11 125g kunafa dough.
12 1/4 cup plus 1 tsp (62g) unsalted butter.
13 5 tbsp (72g) powdered sugar.
14 1/3 cup (70g) ground pistachios.
15 3 tbsp sliced pistachios.
16 2 tbsp pink sugar syrup.
17 Sugared rose petals.

Instructions

Step 01

Cook sugar and water until amber colored.

Step 02

Stir in pistachios and cinnamon.

Step 03

Spread on parchment, cool, break into pieces.

Step 04

Line 9x5" loaf pan with parchment.

Step 05

Mix eshta, condensed milk, rose and orange waters.

Step 06

Whip cream to stiff peaks.

Step 07

Fold cream into eshta mixture.

Step 08

Add nuts and swirl in pistachio butter.

Step 09

Freeze 6 hours or overnight.

Step 10

Break frozen kunafa into pieces.

Step 11

Toast in butter until golden.

Step 12

Add sugar and pistachios.

Step 13

Unmold ice cream.

Step 14

Add syrup if using.

Step 15

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