Description
Pistachios, chocolate and crunchy kataifi meet cold, refreshing ice cream in these Dubai Chocolate inspired bite size sundaes!
Ingredients
8 ounces Athens Kataifi
6 tablespoons butter, melted
1 pint pistachio ice cream or gelato
Chocolate Magic Shell
1/4 cup pistachios, chopped
Gold & green sprinkles
Whip Cream
Directions
Thaw kataifi following thawing instructions on package. Preheat oven to 375F.
Roughly chop kataifi into strands of approximately 4-5″. Place in a large bowl and toss with melted butter.
Divide kataifi into 24 cups of a mini muffin pan, pressing it firmly into the bottom and up the sides of each cup allowing space for ice cream. Bake 12-15 minutes or until golden. Remove from oven and cool to room temperature.
Working quickly, use a mini ice cream scoop to fill with ice cream and freeze a few kataifi cups at a time. Freeze approximately 5-10 minutes. Cover each sundae with chocolate magic shell and sprinkle with pistachios and sprinkles before the chocolate shell sets. Return to freezer in airtight container until ready to serve. Top with whip cream and serve.
Tips
-Kataifi cups can be made in advance and stored in airtight containers at room temperature for up to 1 week.
-Try other ice cream flavors and experiment with the Kataifi/butter mixture by adding a little cinnamon sugar or to “swicy things up” try seasonings such as cayenne or ginger.
