Banana Caramel Kunafa Sundae

Banana Caramel Kunafa Sundae - A Middle Eastern spin on a ice cream favorite! Vanilla ice cream layered with bananas, salted caramel sauce and caramelized cinnamon kunafa crumbs for crunch..Heavenly!

Print Recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings 8 servings

Ingredients

FOR THE CARAMELIZED CINNAMON KUNAFA CRUMBS:

1/3 cup plus 1 teaspoon 85g unsalted butter
170 g kunafa or kataifi/kadaifi pastry, fresh or frozen (If using fresh, freeze for an hour for easier cutting. If using frozen, thaw slightly)
1/2 cup 100g granulated sugar
1/2 teaspoon ground cinnamon

FOR THE SALTED CARAMEL SAUCE: (STORE-BOUGHT CARAMEL SAUCE MAY BE SUBSTITUTED)

1 cup 200g granulated sugar
¼ cup + 2 Tbsp water
¼ cup 57g salted butter, diced into 1 Tbsp pieces
½ cup heavy whipping cream warmed
½ tsp fine salt
1 liter 2 pint vanilla ice cream
4 to 5 large bananas sliced

Instructions

TO MAKE THE CARAMELIZED CINNAMON KUNAFA CRUMBS:

While the kunafa is still semi-frozen, break it between your hands to crumble into small pieces. Kunafa shreds easiest when semi-frozen.
In a large pan (the larger the better) over medium heat, melt the butter. Add in the shredded kunafa and stir well until evenly coated with the butter. Alternatively, in a large bowl (off heat), rub melted butter into the kunafa with your hands, then tranfer to the pan.
Cook the kunafa, stirring constantly until it starts to show the first signs of golden color; about 5 minutes.* Once it reaches a blonde shade, add in the sugar and stir well to coat. The sugar should start to melt and caramelize around the kunafa. Continue stirring, being careful not to get any burn marks, until the kunafa is evenly golden brown in color, and is very crunchy; about 5 more minutes.
Add in the cinnamon and stir to combine. Transfer the kunafa crumbs to a bowl and allow to cool completely before using. Cooled caramelized kunafa will keep well, covered tightly with plastic wrap for about a week. Meanwhile, make the salted caramel sauce.

TO MAKE THE SALTED CARAMEL SAUCE:

Gather all your ingredients and keep them nearby for immediate use.
Bring sugar and water to a boil in medium heavy-bottomed saucepan over medium-high heat. Cover the saucepan for about 1 minute; the condensation will wash down any sugar crystals that might've gathered on the sides, which will reduce the chance of crystallization. Cook, without stirring, swirling saucepan and brushing the sides of the pan occasionally with water, until mixture is amber-colored.
Remove the saucepan from the heat and immediately whisk in the butter until melted. Carefully pour in the cream; it will bubble vigorously, then whisk well to combine. Return the saucepan to heat and continue to whisk until the mixture is completely smooth and hard caramel clumps have dissolved. Stir in the salt. Transfer caramel to a serving vessel. Use while still warm, or reheat in the microwave before using to warm through.

TO ASSEMBLE:

In serving glasses, spoon a layer of kunafa crumbs into the bottom, top with banana slices, then a scoop of ice cream and a drizzle of the warm caramel sauce. Repeat with another layer on top of this, if desired. Serve immediately.