Kataifi Ice Cream Balls

These kataifi ice cream balls are a crunchy, sweet twist on a classic frozen dessert. I coat creamy vanilla ice cream in golden toasted kataifi pastry mixed with cinnamon, sugar, and finely chopped walnuts. They’re a delightful fusion of textures and flavors that make for an impressive treat.

Why You’ll Love This Recipe

I love how these ice cream balls combine the creamy chill of vanilla ice cream with the crispy warmth of spiced kataifi pastry. The cinnamon and walnut mix adds just the right amount of spice and crunch. They look elegant, taste amazing, and are surprisingly easy to make ahead for entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200 g Antoniou Kataifi Pastry
130 g walnuts, finely chopped (or other nut)
1½ teaspoons ground cinnamon
3 tablespoons raw sugar
1.5 litres vanilla ice cream

directions

Before I begin, I take the kataifi pastry out of the fridge and let it come to room temperature.

Using a sharp knife, I cut the pastry into 1 cm lengths. Then I place it in a large frypan over medium heat and cook it while tossing until golden brown, about 10 minutes. I transfer the toasted pastry to a large flat tray and let it cool completely.

Once cooled, I mix in the chopped walnuts, cinnamon, and sugar directly on the tray until everything is well combined.

I line another tray with baking paper. Then I scoop about 80 ml of vanilla ice cream, form it into a ball with my hands if needed, and roll it in the kataifi mixture. I press the mixture gently onto the ice cream ball until it’s evenly coated. Then I place it on the prepared tray and return it to the freezer to firm up for about an hour.

I repeat this with the rest of the ice cream and kataifi mixture. Alternatively, I sometimes freeze the plain ice cream balls first, then coat them in the crunchy mix afterward.

Servings and timing

This recipe makes 15 ice cream balls. It takes about 20 minutes to prep and toast the pastry, plus about 1 hour of freezing time.

Variations

Sometimes I use pistachios or almonds instead of walnuts for a different flavor profile. I also like adding a pinch of nutmeg or orange zest to the kataifi mixture. If I’m feeling extra indulgent, I drizzle the finished balls with a bit of honey or melted chocolate just before serving.

storage/reheating

These ice cream balls store beautifully in the freezer for up to a month. I keep them in an airtight container once they’re fully frozen. There’s no reheating needed—just let them sit at room temperature for a few minutes before serving if they’re too firm.

FAQs

Can I make these in advance?

Yes, I make them ahead and store them in the freezer for up to a month.

What is kataifi pastry?

It’s a shredded filo dough used in many Mediterranean and Middle Eastern desserts. It toasts up beautifully for a crunchy coating.

Can I use a different kind of ice cream?

Absolutely, I sometimes switch to pistachio, chocolate, or caramel for variety.

Do I have to use nuts?

No, I can skip them or use seeds like sunflower or pumpkin for a nut-free version.

How do I keep the pastry crispy?

I make sure to fully toast and cool the kataifi before using it, and store the finished balls in an airtight container.

Can I sweeten the kataifi mixture more?

Yes, I add a bit more sugar or drizzle with honey if I want extra sweetness.

What can I serve these with?

They go great with fruit sauces, fresh berries, or a dusting of powdered sugar.

Do they melt quickly?

They hold up for a bit out of the freezer, but I serve them soon after plating.

Can I use frozen kataifi pastry?

Yes, I thaw it in the fridge overnight and bring it to room temperature before using.

How do I toast kataifi evenly?

I stir and toss it constantly in the pan to prevent burning and ensure even browning.

Conclusion

These kataifi ice cream balls are a show-stopping dessert that delivers both crunch and creaminess in every bite. I love how easy they are to prepare and how versatile the flavors can be. They’re perfect for dinner parties or as a unique frozen treat any time of year.

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