No-Churn Baklava Ice Cream

A creamy, spiced ice cream inspired by one of the most beloved Middle Eastern desserts. This no-churn ice cream takes inspiration from the layers of flaky pastry, nuts and syrup found in baklava, enjoyed across the Middle East, Greece, Turkey and Cyprus. Every bite is rich, creamy and scattered with pieces of syrupy, nutty pastry. Perfect for warm weather or as a sweet surprise at the end of a dinner party, it’s an effortless dessert that tastes anything but. No ice cream machine needed.

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Servings: 8 people

Ingredients Method

Ingredients

500 g baklava approximate
395 g sweetened condensed milk
600 ml thickened or double cream
2 tablespoons double-thick dollop cream
1 teaspoon vanilla bean paste

Method

In a large mixing bowl, whisk together the condensed milk, thickened cream, dollop cream and vanilla until thick and stiff peaks form.
Roughly chop the baklava into bite-sized pieces and gently fold it into the cream mixture.
Spoon the mixture into a loaf tin, smooth the surface, cover tightly with plastic wrap and freeze overnight until firm.