Ice cream kadayfi is a delicious dessert that combines the crunchiness of shredded phyllo dough (kadayfi) with the creaminess of ice cream, often topped with a fragrant syrup.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

For the Kadayfi:
250 grams of kadayfi (shredded phyllo dough)
100 grams of unsalted butter, melted
2 tbsp of powdered sugar

For the Syrup:
1 cup of sugar
1cup of water
1 tablespoon of lemon juice
1 tsp rose water (optional)

For the Ice Cream:
500 grams of vanilla ice cream (or mastic-flavored ice cream for a traditional touch)

For Garnish:
1/2 cup of chopped pistachios
A few sprigs of fresh mint (optional)

Directions

Start by preheating your oven to 180°C (350°F).
Spread the kadayfi evenly in a large baking tray, gently loosening the strands. Drizzle the melted butter all over and toss lightly to coat. Sprinkle with powdered sugar.
Bake for 20–25 minutes, stirring once halfway through, until golden and crisp. Remove from the oven and allow it to cool completely.

Prepare the syrup:
In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar has dissolved. Add the lemon juice, reduce the heat, and let it simmer for about 10 minutes until slightly thickened.
Remove from the heat and stir in rose water if desired. Let the syrup cool.

To assemble:
Break up the cooled kadayfi into small pieces if needed. In a serving dish or individual bowls, layer half of the kadayfi and sprinkle with chopped pistachios.
Add scoops of ice cream on top. Finish with the rest of the kadayfi and pistachios.
Generously drizzle the cooled syrup over the top before serving.