Recipe Ingredients
- 1 tablespoon unsalted butter
- 1 cup kataifi
- 1 tablespoon honey
- 1 cup dark chocolate melting wafers
- 2 cups vanilla ice cream
- 1/3 cup whole milk
- 2 tablespoons pistachio cream
- 2 tablespoons toasted pistachios, chopped
Recipe Directions
- Melt butter in large nonstick skillet over medium heat. Add kataifi and honey and cook, stirring constantly, until light golden-brown, about 4 to 5 minutes. Transfer to a plate and set aside.
- Place dark chocolate in small microwave-safe bowl. Microwave chocolate in 30-second increments, stirring between, until melted.
- Divide chocolate between 2 large, clear plastic cups. Gently turn and tilt each cup to coat the entire inside with chocolate. Place cups, upside down on a rimmed baking sheet lined with a wire rack. Allow chocolate to harden completely at room temperature.
- Combine ice cream, milk, pistachio cream and 1/2 cup of kataifi mixture in a blender and blend until smooth, about 30 seconds.
- Pour milkshake into prepared cups. Top with remaining kataifi mixture and pistachios. Serve and enjoy.
