For the Ice Cream Cake

1/2 gallon store-bought vanilla ice cream

1/3 cup finely ground pistachios

1/3 cup dry apricots or any dry fruits of your choice, chopped

1 tablespoon rose water

2 teaspoons mastic resin mixed with 1/2 teaspoon of white granulated sugar (see notes)

For the Garnish

1/4 cup crushed pistachios

2 tablespoons dehydrated roses

DIRECTIONS

Place the ice cream outside the freezer for 30 minutes to soften, and then transfer the ice cream to a sizable container.

Crush the mastic resin with some sugar with the help of a mortar and pestle, and add the crushed mastic-sugar mixture to the ice cream.

Add rose water and the chopped dry apricots.

Mix everything well to distribute evenly the apricots and mastic in the ice cream.

Brush or spray the cake mold with some oil. Line the mold with plastic film and leave 5 inches hanging from the longer sides and almost 2 inches hanging from the shorter sides, as shown in the video.

Add half of the ice cream to the mold, spread evenly the crushed pistachios and then add the second half of the ice cream.

Fold in the hanging plastic film and freeze the cake for at least 2 hours or overnight.

Before serving, unfold the plastic film, invert the cake over a suitable dish, and garnish the cake with crushed pistachios and dehydrated roses.

Slice the ice cream cake and serve immediately.