Put the ghee and some saffron strands in a pan, and on the stove let it melt.
In a bowl, cut the kunafa into very short strands and then pour the ghee on it and mix it well until the ghee covers all the kunafa.
Transfer it into a baking tray prepared with baking paper and put it in the oven on 180°C for 15 mins.
Take it out of the oven and let it cool completely.
Put on your disposable gloves then take one ice cream stick and start placing some ice cream and press it on the stick to get the right shape of an ice cream popsicle.
Cover the shaped ice cream with some baked kunafa and put it immediately back in the freezer.
Once you finish all the ice cream sticks. Put them in the freezer so the ice cream holds it shape.
After an hour minimum, spread some pistachio sauce on it and decorate it with pistachios or dried roses, and put it back again in the freezer or you can enjoy it immediately.
Tip: put the plate which you want to serve the ice cream on in the freezer for at least 10 minutes, so your ice cream doesn't melt quickly.
Ingredients
Directions
Put the ghee and some saffron strands in a pan, and on the stove let it melt.
In a bowl, cut the kunafa into very short strands and then pour the ghee on it and mix it well until the ghee covers all the kunafa.
Transfer it into a baking tray prepared with baking paper and put it in the oven on 180°C for 15 mins.
Take it out of the oven and let it cool completely.
Put on your disposable gloves then take one ice cream stick and start placing some ice cream and press it on the stick to get the right shape of an ice cream popsicle.
Cover the shaped ice cream with some baked kunafa and put it immediately back in the freezer.
Once you finish all the ice cream sticks. Put them in the freezer so the ice cream holds it shape.
After an hour minimum, spread some pistachio sauce on it and decorate it with pistachios or dried roses, and put it back again in the freezer or you can enjoy it immediately.
Tip: put the plate which you want to serve the ice cream on in the freezer for at least 10 minutes, so your ice cream doesn't melt quickly.
