Baklava Ice Cream


Here is an end of summer treat that is sure to be a hit!  We took two of our favorite desserts, baklava and ice cream, and combined them (no ice cream machine needed).  What we got is a rich, smooth, delicious and refreshing treat!  A little goes a long way with this ice cream, so you don’t need a lot.  You can stay health and diet conscious and still indulge a little.

 


Baklava Ice Cream

A rich, smooth, delicious and refreshing treat.

Serves: 6  |  Difficulty: Medium

Ingredients:

  • 2 cups heavy or whipping cream
  • 14 ounce sweetened condensed milk
  • 2 tsps. vanilla extract
  • 1 cup chopped walnuts
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 package phyllo dough
  • drizzle honey

Steps:

  1. Before you start, place your hand mixer beaters into a mixing bowl (glass or ceramic works best) and place in the freezer for a few minutes. The cold bowl and beaters will help whip the cream faster.

  2. In a small bowl, mix chopped walnuts, cinnamon and nutmeg.

  3. Remove bowl and beaters from freezer.

  4. Pour heavy cream into cold mixing bowl. Add 2 tsps. of vanilla.

  5. Whip with hand mixer until soft peaks form. Do not over whip. You want a smooth, light consistency.

  6. In a separate bowl, pour in condensed milk. Add chopped walnut mix and stir until well combined.

  7. Fold whipped cream into condensed milk mixture until well combined. Again, don't over do it. You want a light, fluffy consistency.

  8. Swirl in honey. Not too much as the ice cream is already sweet. We just want to get the honey flavor.

  9. Give it a final mix and place in a freezer container. We used a 7 cup glass pyrex.

  10. Cover and freeze for at least 6 hours or overnight.

  11. Remove from freezer, scoop and serve.

Phyllo Cups:

  1. Preheat oven to 375*.
     
  2. Spray a muffin pan with some cooking spray.
     
  3. Unwrap phyllo dough and lay out on a cutting board or work surface. Phyllo usually comes in 10 sheets, but we found that 10 sheets was a little too thick for our liking, so we separated phyllo into two 5 layer sheets. (Just take off the first 5 sheets and set the sheets side by side.)
     
  4. Taking a pizza cutter, cut phyllo into squares by cutting 3 vertical lines and 2 horizontal lines to each stack of sheets. If you want the cups bigger or smaller, just cut accordingly.
     
  5. Place phyllo squares into each muffin cup and push down to form the cup.
     
  6. Bake for 20 to 25 minutes or until phyllo is golden brown and crisp.
     
  7. You can serve with the phyllo warm or at room temperature. If serving phyllo warm, let cool for a few minutes, then scoop ice cream into each phyllo cup (if serving at room temperature, let phyllo cool until room temperature) sprinkle with some chopped walnuts and serve.
     
  8. Ice Cream recipe yields almost 1 quart of ice cream. Phyllo yields about 36 cups.