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The Red, White, and Blue Ice Cream Knafeh is not just a dessert; it is a celebration on a plate. This delightful fusion of cultures brings together the traditional Middle Eastern delicacy, Knafeh, with the refreshing essence of ice cream and the vibrant flavors of fresh berries. With its eye-catching colors and irresistible taste, this dessert is perfect for patriotic holidays like Independence Day or any summer gathering that calls for a festive touch.

Red White and Blue Ice Cream Knafeh

Celebrate summer and Independence Day with this mouthwatering Red White and Blue Ice Cream Knafeh. This delightful dessert features a crispy phyllo dough base layered with a creamy vanilla ice cream filling bursting with fresh blueberries and strawberries. Baked to perfection, it's topped with whipped cream and garnished with raspberries and mint for a festive touch. Perfect for gathering with friends and family, this dish is as delicious as it is beautiful!
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Ingredients
  

For the Knafeh Base:

8 oz. shredded phyllo dough (knafeh)

1 cup unsalted butter, melted

1 cup ricotta cheese

1 cup unsweetened shredded coconut

3/4 cup granulated sugar

1 teaspoon vanilla extract

Pinch of salt

For the Ice Cream Filling:

1 pint vanilla ice cream (softened)

1/2 cup fresh blueberries

1/2 cup fresh strawberries, sliced

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1 teaspoon lemon juice

For the Topping:

1/2 cup whipped cream

Fresh raspberries for garnish

Mint leaves for garnish

Instructions
 

Prepare the Knafeh Base:

    - Preheat the oven to 350°F (175°C).

      - In a large bowl, mix the melted butter with the shredded phyllo dough until it’s well combined and resembles wet sand.

        - Press half of the phyllo mixture into the bottom of a greased 9x13 inch baking dish to form a crust layer.

          Make the Filling:

            - In another bowl, combine softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.

              - Fold in the softened vanilla ice cream and mix until well incorporated.

                - Gently fold in the blueberries and sliced strawberries.

                  Assemble the Knafeh:

                    - Spread the ice cream mixture evenly over the phyllo base in the baking dish.

                      - Top with the remaining phyllo mixture, pressing down gently to compact the layers.

                        Bake:

                          - Place the dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and crispy.

                            Cool and Serve:

                              - Remove from the oven and let it cool for about 10-15 minutes.

                                - Once cooled, slice into squares and serve warm or at room temperature.

                                  - Top with dollops of whipped cream, fresh raspberries, and mint leaves before serving.

                                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12