Pistachio Ice Cream Cake with Kataifi Crunch
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- 2 8½ x 4½-inch/21 x 11 cm loaf pans
- Mixing bowls
- Wide nonstick skillet
INGREDIENTS
- 2½ cups/125 grams kataifi pastry, thawed if frozen
- 5 ounces/140 grams unsalted butter, softened
- ¾ cup/100 grams powdered sugar
Pistachio ice cream:
- ⅔ cup/200 grams sweetened condensed milk
- 1 cup/250 milliliters heavy cream
- 2 heaping tablespoons pistachio paste
Ricotta ice cream:
- ⅔ cup/200 grams sweetened condensed milk
- 1 cup/250 milliliters heavy cream
- ⅔ cup/150 grams ricotta cheese, preferably whole milk
Topping:
- 5 ounces/150 grams white chocolate, chopped
- 2 tablespoons pistachio paste
- 2 tablespoons oil
INSTRUCTIONS
- Place the kataifi on a clean, dry cutting board. Using a sharp knife, chop it into short, fine strands, about 1 inch/2.5 cm long. In a wide nonstick skillet over low heat, melt the butter completely. Add the kataifi and stir continuously with a wooden spoon or silicone spatula, ensuring every strand is evenly coated in butter. Continue stirring over low heat until lightly golden, about 10 to 12 minutes. Add the powdered sugar and continue to stir for another 5 to 7 minutes, until the mixture is deeply golden and caramelized. The texture should be crisp, not soggy. Set aside to cool completely.
- For the pistachio layer, whip the cream in a stand mixer fitted with the whisk attachment until soft peaks form, about 2 to 3 minutes. Add the condensed milk and pistachio paste and beat until the mixture is thick and fully combined, about 30 seconds more. Do not overwhip.
- Line two standard loaf pans (8½ x 4½ inches/21 x 11 cm) or one 8-inch/20 cm springform pan with parchment paper, leaving a generous overhang for easy removal. Press one-third of the cooled kataifi mixture into the bottom, smoothing and compacting it with the back of a spoon or an offset spatula. Freeze for 10 minutes.
- Gently pour the pistachio ice cream mixture over the kataifi base, smoothing the top with a clean spatula. Freeze for 1 hour, uncovered, until firm.
- While the pistachio layer chills, make the ricotta layer. Clean the mixer bowl and whisk attachment, then whip the cream to soft peaks. Add the sweetened condensed milk and ricotta, and whip until the mixture is smooth and light, about 30 seconds. Scrape the sides and bottom of the bowl to ensure everything is evenly incorporated.
- Once the pistachio layer is set, sprinkle another third of the kataifi over the surface and gently press to level it without disturbing the frozen layer underneath. Pour the ricotta mixture on top, smoothing it out evenly. Finish with the remaining kataifi, pressing down gently to secure it into the surface.
- Freeze the assembled cake overnight, uncovered if possible, or cover once solid. The longer it freezes, the cleaner the slices.
- When ready to glaze, combine the white chocolate and canola oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, until fully melted and smooth. Stir in the pistachio paste until fully incorporated.
- Remove the cake from the pan using the parchment overhang and transfer it to a serving plate. Pour the pistachio glaze evenly over the surface and sides, allowing it to drip naturally. Freeze for another hour until the glaze is set.
- Before serving, garnish with additional kataifi, chopped pistachios, or edible rose petals, if desired. Slice with a warm knife and serve frozen.
- The cake can be stored in the freezer for up to 1 week, well wrapped.
FAQ
How can I make this pistachio ice cream cake without kataifi?
You can substitute kataifi with shredded phyllo dough, which is essentially the same product under a different name. If neither is available, use crisp, golden-baked phyllo sheets crumbled into shards for a textural base, though it won’t have the same finely shredded appearance. Another option is to use crushed baklava-style nut and phyllo layers for a similar Middle Eastern flavor profile. However, these alternatives may change the texture and presentation of the pistachio ice cream cake, so be sure to keep the base layer compact and well-chilled before adding the ice cream.
How do I prevent the layers of the cake from mixing during assembly?
To ensure clean, distinct layers in your pistachio ice cream cake, always freeze each layer until firm before adding the next. After pressing the kataifi base, chill it for at least 10 minutes before pouring in the pistachio layer. Then freeze the pistachio ice cream layer for at least an hour before gently adding the ricotta layer. Use a spoon or offset spatula to smooth each layer without disturbing the one beneath it. Work quickly, and if the freezer is too warm or layers feel soft, allow extra time between steps to re-chill.
What can I use if I don’t have a stand mixer?
You can make the pistachio ice cream cake using a handheld electric mixer or even a sturdy balloon whisk, though the latter requires more effort. The key is to whip the cream to soft peaks, which is easiest when the cream and bowl are cold. Whip in a large bowl to avoid splatter and ensure even aeration. Combine the condensed milk and flavorings once peaks form. The handheld mixer may take slightly longer, but the final texture of the pistachio and ricotta layers will be just as light and stable when frozen.
Can I make this pistachio ice cream cake fully vegan?
To make a fully vegan pistachio ice cream cake, replace the heavy cream with full-fat coconut cream or a plant-based whipping cream alternative. Use sweetened condensed coconut milk in place of dairy-based condensed milk. For the ricotta layer, substitute vegan ricotta or blend soaked cashews with a little lemon juice and non-dairy milk until smooth. Choose vegan white chocolate for the glaze and make sure your pistachio paste contains no dairy. For the kataifi, some brands use butter—swap with vegan butter or refined coconut oil. Keep in mind freezing times and texture may vary slightly with non-dairy ingredients.
Can I substitute ricotta with another cheese in this pistachio ice cream cake?
Ricotta is preferred in this pistachio ice cream cake for its mild flavor and creamy texture. If unavailable, you can substitute with mascarpone cheese, which will create a richer and slightly sweeter layer. Another option is a mild cream cheese blended until smooth, though this will add tanginess and change the flavor profile. Avoid stronger cheeses as they may overpower the delicate pistachio flavor. Make sure any substitute is well whipped with the cream and condensed milk to maintain the light texture required for the cake.
Is it necessary to use sweetened condensed milk?
Sweetened condensed milk provides sweetness, creaminess, and stability to both the pistachio and ricotta ice cream layers in this pistachio ice cream cake. It allows for no-churn ice cream that freezes firm yet scoopable without an ice cream maker. While you could experiment with alternatives such as homemade condensed milk or sweetened coconut milk, replacing it entirely may affect texture, sweetness, and freezeability. Using sweetened condensed milk in both layers ensures balanced sweetness and proper freezing consistency throughout the cake.
Can I add additional flavors or textures to this pistachio ice cream cake?
You can customize this pistachio ice cream cake by adding toasted nuts such as chopped pistachios or almonds between layers for extra crunch. Swirling in a spoonful of honey or rosewater to either ice cream layer can add floral sweetness characteristic of Middle Eastern desserts. For texture, folding finely chopped dried fruits like dates or apricots into the ricotta layer adds complexity.
