Thursday, August 18, 2016

Kunafa Pistachio Ice Cream With Rose Water and Cardamom Flavor

Kunafa Pistachio Ice Cream With Rose Water and Cardamom Flavors

How to prepare Kunfa crispy thin cookies:

About 3 cups chopped kataifi pastry
2 Tbsp melted butter
2 Tbsp syrup or sugar 

Link for syrup :-

-Mix all the ingredients well.
-On a baking sheet Take about 1/4 cup of the chopped kataifi mixture and flatten it like round thin shape cookie.
-Bake at 400 f for about 10 minutes or until light brown. Please watch them while baking as they may burn easily. Mine got a little darker in color.
-Let them cool down completely uncovered so they are crispy.

How to prepare ice cream:-

2 cups heaving whipping cream
1/2- 3/4 cup condensed milk
1/2-3/4 cup crushed pistachio
2 tsp rose water or to taste
1 tsp cardamom powder or to taste

-With electrical mixer, whip the heavy cream on medium speed until it reach stiff stage.
-Add condensed milk and mix for a few seconds.
-Fold in the crushed pistachio.
-Divide the batter into two portions.
-Add rose water to one portion and cardamom to another.
-Cover with plastic wrap and container lid.
-Freeze for at least 4 to 6 hours or overnight.
-Take out the ice cream from the freezer 30 minutes before serving it.
- For serving, you either maker kunafa cookie ice cream sandwich or top the ice cream with crispy cookie or sprinkle with crumbled cookie and pistachio or enjoy it as is.

Enjoy :)







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