Desserts 🤖 AI Generated

Pistachio Kunafa Ice Cream – 40% Lighter

Crispy shredded kunafa meets silky pistachio ice cream in this Middle Eastern showstopper. Our Fat Switch swaps heavy cream and ghee for Greek yogurt and light olive oil, slashing 230 calories per serving while delivering the same luxurious crunch and nutty richness.

25m

Prep Time

35m

Cook Time

Servings

350

Calories

16g

Protein

🛒 Ingredients

✓ 200g shredded kunafa (kataifi) dough, thawed
✓ 2 tbsp light olive oil
✓ 1 tbsp unsalted butter, melted
✓ 1 tsp ground cardamom
✓ 1/2 tsp ground cinnamon
✓ Pinch of sea salt
✓ 2 tbsp roasted unsalted pistachios, chopped
✓ 1 tbsp sesame seeds (optional garnish)

👨‍🍳 Instructions

1. Prepare the Pistachio Ice Cream Base: Add Greek yogurt, evaporated skim milk, honey, and low-fat milk to a blender. Pulse until smooth. Add roasted pistachios, vanilla extract, almond extract, and salt. Blend until pale green and creamy, 60–90 seconds. Do not over-blend or mixture will become thin.

2. Churn the Ice Cream: Pour pistachio mixture into an ice cream maker and churn according to manufacturer's instructions (typically 20–25 minutes) until soft-serve consistency is reached. Transfer to a freezer-safe container and freeze for at least 4 hours until firm.

3. Prepare the Kunafa Dough: Remove thawed kunafa from packaging and gently separate strands with your fingers to prevent clumping. Place in a large bowl and drizzle with 1 tbsp light olive oil and melted butter, mixing gently with a fork until all strands are evenly coated.

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4. Season the Kunafa: Sprinkle cardamom, cinnamon, and sea salt over the oiled kunafa. Toss gently with a fork to distribute spices evenly throughout the dough, ensuring no clumps form.

5. Toast the Kunafa: Spread kunafa mixture evenly on a parchment-lined baking sheet. Bake at 175°C (350°F) for 25–30 minutes, stirring every 8 minutes with a fork, until golden brown and crispy. Watch closely in final 5 minutes to prevent burning. Remove and cool for 5 minutes.

6. Assemble the Dessert: Crumble cooled kunafa into chunks. Layer one spoonful of kunafa in the base of each serving glass or bowl, then add a generous scoop of pistachio ice cream, then another kunafa layer. Top with remaining kunafa and a final quenelle of ice cream.

7. Garnish & Serve: Sprinkle chopped roasted pistachios and sesame seeds (if using) over the top. Serve immediately while kunafa is still crisp and ice cream is cold, for maximum textural contrast.

📊 Nutrition per Serving

Calories350 kcal

Protein16g

Carbohydrates48g

Fat12g

🏷️ Tags

#pistachio kunafa ice cream recipe low calorie#Middle Eastern desserts healthy fat switch#crispy kunafa phyllo pastry easy homemade

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