No Churn Baklava Ice Cream

INGREDIENTS
500g baklava (approx)
395g condensed milk
600ml double/thickened cream
2 tablespoons double-thick dollop cream
1 teaspoon vanilla bean paste or extract

METHOD
1. Whisk the condensed milk, double cream, dollop cream and vanilla in a large bowl until thick and stiff.
2. Roughly chop up the baklava and gently fold in with the cream.
3. Transfer the mixture into a loaf tin, smooth over, cover with plastic wrap and freeze overnight. 

Love love love how excited so many of you got when I shared this on my stories. You’re not going to believe how easy this is to make, you guys. I had some homemade baklava leftover but you can totally use shop-bought. If you DO want to make your own, I’ve saved Yiayia Marina’s recipe from @antonioufillopastry on my website. It’s my favourite recipe yet. Tag and let me know if you give this a go x