Bring Kataifi Pastry to room temperature.

Cut pastry into 1cm lengths with a sharp knife.

Toast in a large frypan over medium heat for about 10 minutes, stirring constantly until golden. Spread on a large tray and let cool.

Add chopped walnuts, cinnamon, and sugar to the cooled pastry. Mix well to combine.

Line a tray with baking paper. Scoop 80ml of vanilla ice cream into a ball (shape with hands if needed).

Roll the ice cream ball in the kataifi mixture, pressing gently to coat fully.

Place on the prepared tray and freeze until firm, about 1 hour.

Repeat with remaining ice cream and kataifi mixture.

For best texture, serve frozen. To store longer than 1 day, transfer fully frozen balls to an airtight container in the freezer.