Creamy and fragrant Baklava Ice Cream that tastes just like the real thing! This Middle Eastern-inspired dessert is rich and aromatic, with crunchy pistachios and walnuts. Easy to make at home!
Inspired by the amazing aromas of Middle Eastern desserts, this homemade Baklava Ice Cream is guaranteed to become a family favorite!
It tastes just like the beloved Middle Eastern baklava, with a unique sweet, fragrant and nutty flavor. The combination of pistachios, walnuts, and a hint of orange blossom water gives this vanilla ice cream a rich flavor that's hard to resist.
This Baklava Ice Cream recipe is a fusion of creamy vanilla ice cream and the rich flavors of baklava. Made with authentic ingredients used in the traditional pastry, this recipe is bound to hit the spot for all baklava lovers!
Looking for more amazing baklava and ice cream recipes? Check out the nutty and chocolatey Nutella Baklava Bracelets, the fragrant and refreshing Thai Tea Ice Cream, or the earthy and creamy Hojicha Ice Cream.
Why you'll love this recipe
- Unique Flavor: This Ice Cream is made using traditional baklava flavors, like pistachio, walnuts, and orange blossom water. It tastes creamy, rich, nutty and fragrant!
- Authentic Taste: This refreshing baklava ice cream sundae. It's a delightful way to enjoy the familiar flavors of this Middle Eastern pastry in a new form. It pretty much tastes like baklava in frozen form!
- Easy to Make: Not only is this recipe incredibly delicious, it's also straightforward to make! With just a few ingredients and simple steps, you can satisfy your sweet tooth with a homemade baklava ice cream.
What is baklava ice cream?
Baklava Ice Cream is an ice cream flavor that takes inspiration from the traditional Middle Eastern pastry, baklava. It's made with a base of creamy vanilla ice cream and infused with honey syrup and orange blossom water. Lots of chopped pistachios and walnuts are added for extra crunch and flavor.
It has a unique flavor that tastes just like layers of phyllo dough stuffed with syrup and nuts. Lemon juice and zest are added to level out the sweetness, making it a really unique ice cream.
Sometimes this ice cream is served in pastry cups made with phyllo sheets, making it even more like the original baklava.
Ingredient round-up
- Heavy cream & milk - Using a combination of heavy cream and whole milk gives the ice cream a rich and creamy texture. You can also use half and half instead.
- Spices - Cinnamon and nutmeg are used to add a warm and aromatic flavor, reminiscent of traditional baklava. You can use either a cinnamon stick or ground spices.
- Eggs - Egg yolks are used in this recipe to create a custard base for the ice cream. I recommend using medium eggs.
- Orange Blossom Water - This is a key ingredient that gives the ice cream its distinctive floral note, echoing the flavors found in baklava. You can also use orange or lemon zest instead.
- Nuts - Pistachios and walnuts are used to replicate the nutty texture and flavor of baklava. However, any types of nuts can be used.
- Vanilla - adds a hint of floral sweetness. I recommend using vanilla bean pod or vanilla bean paste.
Substitutions & Variations
This recipe can be easily modified to suit your taste. Here are some ideas:
- Phyllo Cups – Serve ice cream in a ruffled phyllo cup. To make, simply layer sheets of phyllo dough in a buttered muffin cup and brush with melted butter in between each sheet. Bake until crispy and crunchy.
- Honey - Drizzle extra honey for added sweetness that complements the baklava flavors.
- Simple Syrup - If you're out of honey, use thick simple syrup to drizzle over your ice cream.
- Rose Water - Swap the orange blossom water with rose water for a subtle floral twist. You can also replace it with lemon zest for a citrussy kick.
How to make baklava ice cream at home
1. In a bowl, whisk together egg yolks, spices, sugar and honey.
2. Add hot milk and cream over the eggs, mix and cook until thickened. Stir in orange blossom water and vanilla, cool down and refrigerate.
3. Churn the chilled custard in an ice cream maker until it's soft serve. Chop pistachios and walnuts.
4. Fold in the nut mixture, then transfer to a shallow container and freeze until firm.
Success Tips & Tricks
- Quality Ingredients: For the best flavor, use high-quality cocoa powder and chocolate. The quality of these ingredients can significantly impact the overall taste of your Ice Cream.
- Chill Thoroughly: Ensure the custard is thoroughly chilled before churning. This helps to achieve a smoother and creamier texture.
- Spices for Days: Don't be afraid to let the spices infuse for a longer period. The longer they steep, the more flavorful your ice cream will be.
- Mix Well: Before freezing, ensure the nut mixture is well incorporated into the ice cream. This helps to evenly distribute the flavors and create a consistent texture throughout.
Frequently asked questions
Serve in a cup or phyllo cup, cone or on top of baklava! If frozen solid, let soften at room temperature for 10 minutes before scooping.
It can be stored in the freezer for up to 2-3 weeks. After churning and mixing, transfer it to a freezer-safe shallow container and freeze. For optimal texture, enjoy within a few days.
Yes, you can substitute the pistachios and walnuts with other nuts like almonds or pecans. Just make sure to chop them into small pieces.
This recipe can be made without an ice cream maker. After the custard is chilled, you can put it in a shallow dish and freeze it. Every 30 minutes, stir it with a fork to break up any ice crystals until it's firm and creamy.
If you can't find orange blossom water, you can use rose water, lemon or orange zest. The ice cream will still be delicious.
If you enjoyed this recipe, you will love these too:
This ice cream is perfect served on top of freshly made easy Turkish Baklava! Check out more delicious Turkish desserts like this easy Turkish Delight Ice Cream!
If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Recipe
Baklava Ice Cream with Pistachio and Walnuts
Ingredients
- 1 medium egg, whole
- 1 medium egg yolk
- 2 ½ tablespoons honey (50 grams)
- ¼ cup brown sugar (50 grams)
- ¼ teaspoon fine salt
- ½ cup whole milk (100 grams)
- 1 cup heavy cream (220 grams)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon orange blossom water*
- ½ cup chopped walnuts (50 grams)
- ½ cup chopped pistachio (50 grams)
- 1 teaspoon vanilla extract
Optional
- 1 lemon zest
- syrup or honey, for serving
Instructions
- In a medium bowl, whisk together the eggs, honey, sugar, salt and all the spices until well combined. Add vanilla bean paste if desired.
- In a medium saucepan, whisk the milk and heavy cream, then heat the mixture over medium heat until it begins to bubble. Do not let it boil.
- Gradually pour the hot milk mixture into the eggs, whisking continuously.
- Return the mixture to the saucepan and cook over medium heat. Stir constantly and cook until it thickens into a custard.
- Remove the custard from the heat and mix in the orange blossom water. Allow the custard to cool to room temperature, then cover and refrigerate for at least 2-3 hours or overnight.
- Once the custard is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches the consistency of soft serve.
- Chop pistachios and walnuts into small pieces using a food processor or a sharp knife, then fold them into the ice cream.
- Transfer the ice cream to a shallow container and freeze for 4 hours or until hardened.
- To serve, drizzle with syrup or honey and extra chopped nuts.
Notes
- Orange blossom water can be replaced with rose water, vanilla extract or lemon zest.
- Nutritional value is estimative only and is calculated per serving, without any additional toppings. This recipe makes 6 servings (2 small scoops per serving).
- Storing: keep in the freezer in a shallow airtight container for up to 2-3 weeks. Consume within a few days for the best texture.
Nutrition
Pin this recipe for later!
Leave a Reply