Ingredients
Scale
- 500 grams kataifi pastry
- 400 ml heavy cream
- 200 ml sweetened condensed milk
- 1 tablespoon mastiha powder
- 1 teaspoon vanilla extract
- 100 ml mastiha syrup for serving
Instructions
- Preheat your oven to 180°C (350°F).
- Spread kataifi pastry on a baking tray and bake until golden brown, approximately 20 minutes.
- In a bowl, whip the heavy cream until soft peaks form.
- Gently fold in the sweetened condensed milk, mastiha powder, and vanilla extract.
- Once the kataifi is cooled, break it into smaller pieces and fold into the ice cream mixture.
- Transfer the mixture to an airtight container and freeze for at least 4 hours.
- Serve with a drizzle of mastiha syrup on top.
Notes
- For a richer flavor, let the ice cream sit at room temperature for a few minutes before serving.
- Experiment with different toppings like crushed nuts or additional syrup.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg