Experience the joy of homemade Baklava Ice Cream, a no-churn marvel that captures the essence of the Middle Eastern dessert in a creamy, frozen form. This recipe incorporates real pieces of baklava, complete with its crunchy walnuts, aromatic cinnamon, and sweet honey, all enveloped in a rich ice cream base. Enhanced with fresh orange zest and an optional hint of rosewater, this ice cream is not just a dessert; it's a cultural journey.
Why You'll Love This:
This Baklava Ice Cream is an ingenious creation that transforms the classic pastry into a refreshing treat. You'll adore the textural contrasts between the soft ice cream and the crunchy baklava pieces. The orange zest adds a bright, citrusy note that cuts through the sweetness, while the cinnamon infuses a warm spice that's perfect for any season. Best of all, it's a no-churn recipe, which means you can make this exquisite dessert without any specialized equipment.
Perfect Occasion:
This ice cream is perfect for festive occasions, summer gatherings, or as a special treat to end a Middle Eastern-themed meal. It's also a fantastic choice for Ramadan and Eid celebrations, offering a modern twist on traditional flavors.
Decoration Tips:
Serve this ice cream in pretty bowls or classic ice cream cones, garnished with extra baklava pieces and a drizzle of honey. For an elegant touch, sprinkle some ground cinnamon or orange zest on top just before serving. If you're serving this at a party, consider setting up a small station where guests can add their own toppings to customize their servings.
Ingredients:
- Baklava:
- 1 cup chopped walnuts
- 1 teaspoon cinnamon
- 1 teaspoon sugar
- 4 sheets phyllo pastry
- 100g melted butter
- 1 cup honey, for drizzling
- Ice Cream:
- 600ml heavy cream
- 390ml can condensed milk
- 1 teaspoon cinnamon
- 1 tablespoon honey
- Zest of 1 orange
- 1 teaspoon rosewater (optional)
Method:
- Preheat your oven to 175°C. Mix walnuts, cinnamon, and sugar in a bowl. Lay one phyllo sheet in a baking tray, brush with melted butter, and sprinkle some of the walnut mixture. Repeat layering with the remaining phyllo sheets, finishing with a layer of buttered phyllo.
- Cover with another baking tray to prevent the phyllo from burning. Bake for 15 minutes. Drizzle with honey while hot. Once cooled, break the baklava into small pieces.
- In a stand mixer, combine heavy cream, condensed milk, cinnamon, honey, orange zest, and rosewater. Mix on medium for 8 minutes until soft peaks form.
- Transfer the ice cream mixture to a tray, stir in the baklava pieces, and freeze. Serve with additional baklava pieces on top.
Enjoy this delightful Baklava Ice Cream, a perfect blend of traditional flavors and modern culinary craft!