Kataifi Ice Cream Balls Recipe

Ingredients (makes ~12 balls)

For the kataifi coating

• 250 g kataifi dough (shredded phyllo)
• 120 g unsalted butter, melted (you may use clarified butter or ghee for extra crispness)
• 2 tbsp sugar (optional)
• ½ tsp cinnamon (optional)

For the filling

• 1 L ice cream of your choice (traditionally: vanilla, mastiha, pistachio, or salep)
• Crushed pistachios (for rolling or garnish)
• Honey or syrup (optional, for drizzling)

Prepare the Ice Cream Balls

• Scoop ice cream into medium-sized balls (use an ice cream scoop).
• Place them on a parchment-lined tray.
• Freeze at least 1–2 hours, or until very firm.

Prepare the Kataifi

• Preheat oven to 180°C (350°F).
• Gently separate and fluff the kataifi strands with your fingers.
• Pour melted butter over the kataifi and toss lightly to coat all the strands.
• Add sugar/cinnamon if using.

Form & Bake the Kataifi Balls

• Take a handful of buttered kataifi and wrap it loosely around a frozen ice cream ball. (Tip: Work quickly so the ice cream doesn’t melt.)
• Place wrapped balls on a parchment-lined baking tray.
• Bake for 12–15 minutes until golden and crispy. (You can also bake empty kataifi nests and assemble later.)
• Let cool completely.

Assemble

• If you baked empty kataifi “shells,” let them cool, then tuck the frozen ice-cream balls inside.
• If you baked them wrapped, simply return to the freezer for 30 minutes before serving.

Serving Suggestions

• Drizzle with honey, caramel, or rosewater syrup.
• Sprinkle with pistachios, almonds, or toasted coconut.
• Serve with fresh berries or a shot of espresso for contrast.

Tips for Best Results

• Keep the ice cream very frozen to prevent melting while wrapping.
• Don’t compress the kataifi too tightly — loose strands bake crispier.
• You can prepare the kataifi shells in advance and freeze them for easy assembly.