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I’m excited to tell you all about my absolute favorite Pistachio Kunafa Ice Cream Cake. It’s a stunning sweet treat with layers of soft, creamy eshta ice cream, swirls of dreamy pistachio butter, a yummy crunch from caramel pistachios, and a bright green kunafa finish. Honestly, it always impresses but is way simpler to throw together than it looks. If you go wild for pistachios, you’ve just met your new obsession.
Why This Stands Out
The coolest thing here? You get pistachio flavor in three awesome ways—crisp kunafa, rich caramel pistachios, and smooth buttery swirls. Whipped no-churn eshta ice cream brings a lovely, velvet feel with touches of citrus and rose. Each spoonful is a little party of textures and flavors.
Stuff You’ll Use
- Ice Cream Things:- Whipping cream- Eshta or creamy mascarpone- Sweet condensed milk- Orange blossom and rose waters- Silky pistachio butter
- For the Top Fun:- Kunafa dough- Real butter- Pistachios to candy- Icing sugar
Time to Dive In
- Wrap It Up:
- Scatter the crispy kunafa mix on top, sprinkle on rose petals, and go ahead—dig in.
- Get That Crunch Ready:
- Fry the kunafa dough in butter, add pistachios and a dust of powdered sugar.
- Start Layering:
- Spoon in the ice cream, swirl pistachio butter through, and stash it in the freezer for at least six hours.
- Build Your Base:
- Blend your condensed milk, eshta, and flower flavors, then fold in fluffy whipped cream plus the caramel pistachios.
- Do the Nut Work:
- Let your pistachios get bubbly in sugar syrup, then let them cool down.
Pro Tips to Nail It
Go with the brightest green pistachios you can score. Leave the kunafa a little pale for that lovely shade. Pop mini cakes in muffin tins so serving’s a breeze.
Make It Totally Yours
Scatter on sparkly rose petals to make things pretty. Swap in almond butter for a twist. If you like it sweeter, pour on some sweet pink syrup—or just leave it as is for a lighter bite.
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Keep It Tasting Fresh
Pop leftovers in the freezer inside a tight container and they’ll keep fine for up to seven days. When you’re ready, just slice and shower some fresh pistachios on top before serving.
Common Questions
- → What's eshta or ashta?
It's just the Arabic name for clotted cream. Can't find it? Use mascarpone instead.
- → How do I get my hands on kunafa dough?
Most Middle Eastern shops carry it. Look in their freezer aisle.
- → Can I prep this ahead of time?
Yep, stash your ice cream base in the freezer for up to a month. Crisp up the kunafa and add it right before serving so it stays crunchy.
- → So what exactly is pistachio butter?
It’s like peanut butter, but made from pure pistachios. Hit up specialty stores if you can’t spot it at the supermarket.
- → Why stick kunafa in the freezer before snapping it?
Chilling it out makes the strands snap apart easy, so they don’t stick and clump together.