This easy recipe for delicious Baklava Ice Cream is flavored with honey, cinnamon, and vanilla. It’s mixed with crisp walnuts and flaky phyllo dough so that the flavor and texture of baklava is in every bite.
I love making fun ice cream recipes that are based on classic non-ice cream desserts. From Tiramisu Ice Cream to Strawberry Shortcake Ice Cream, to Pumpkin Pie Ice Cream, I haven’t met a dessert yet that didn’t taste amazing turned into a cold, creamy ice cream flavor. I love enjoying a scoop of ice cream every now and then.
Baklava Ice Cream is no exception. Baklava is such a unique treat that you’ll find in Greece or various Middle Eastern countries. Crisp layers of phyllo dough mingle with sweet honeyed walnuts in the best way. Baklava Ice Cream has all of those amazing flavors and textures too!
Why You’re Going to Love this Baklava Ice Cream Recipe
- Classic Ice Cream Recipe: We’re making baklava ice cream using a French-style ice cream base that starts with a rich and thick custard. This method is the most decadent.
- Step by Step Instructions: Making baklava ice cream from scratch doesn’t have to be difficult! There are a few steps involved, but you can follow along with this recipe to get all of the details plus my best tips and tricks.
- Simple Ingredients: If you can get your hands on some phyllo cups, or sheets of phyllo dough, you’ll be ready to make this Greek-inspired ice cream recipe with common groceries.
- Baklava Ice Cream Sundae: You can make the best ice cream sundae.
Ingredients You’ll Need
- Egg Yolks – These create the base for our ice cream custard. We’ll gently heat the egg yolks to cook them, but you can also purchase pasteurized eggs if you prefer.
- Sugar – Granulated sugar adds sweetness, and affects the texture of the ice cream recipe, making it super smooth.
- Honey – We’ll also sweeten this recipe with honey, which adds richness and authentic baklava flavor.
- Cinnamon, Salt, and Vanilla Extract– These flavorings are perfect for this dessert-inspired ice cream recipe. Use ground cinnamon or a shaved cinnamon stick, if you don’t have ground cinnamon.
- Milk and Heavy Cream – A blend of both milk and cream is what gives our delicious ice cream recipe the best creamy texture.
- Phyllo Shells – You’ll want to use phyllo that has already been cooked, rather than phyllo dough. These pre-baked shells can usually be found in the freezer section of your grocery store, and are typically used to make appetizers. You’ll need to bake them briefly to get them crispy again. You can also use phyllo sheets, cut into pieces.
- Walnuts – Chopped walnuts are traditional, but you could also try this recipe with almonds or pistachios.
For the quantities and instructions on how to make baklava ice cream, please see the printable recipe card below.
Homemade Ice Cream Storage Tips
Store this homemade Baklava Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.
Expert Recipe Tips
- Chill out – The custard must be very cold before you add it to the ice cream machine. If you skip this step, your ice cream will not freeze.
- Don’t skimp on the fat – High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
- Try other add-ins – A bit of dark chocolate chunks would be delicious in this recipe, or get creative and add your own favorite things.
More Homemade Ice Cream Recipes
- Hot Chocolate Ice Cream
- Earl Grey Tea Ice Cream
- Fat Elvis Ice Cream
- Blueberry Cheesecake Ice Cream
- Honey Lavender Ice Cream
- Vanilla Ice Cream
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- 10 phyllo shells (⅔ package)
- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- ¼ cup honey
- ½ teaspoon kosher salt
- 1 ½ cups heavy cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts
- Freeze your ice cream maker according to the manufacturer’s instructions.
- Bake the phyllo shells according to the package directions and then set them aside to cool completely. Once cooled, chop them into bite size pieces and place them in an airtight container until you’re ready to use them.
- In a heatproof bowl, whisk together the egg yolks and granulated sugar until they are thick and pale yellow.
- Add the milk, honey, and salt to a large heavy bottomed saucepan placed over medium heat. When the milk is steaming, slowly whisk it into the egg yolks. Make sure to whisk constantly while you add the hot milk so you don’t scramble the eggs!
- Transfer the mixture back to the saucepan and return it to medium heat. Cook, stirring constantly, until thickened enough to coat the back of a spoon– about 5 minutes.
- Strain the custard through a fine mesh sieve into a clean heatproof bowl. Whisk in the heavy cream, vanilla, and cinnamon.
- Place a piece of plastic wrap covering the surface of the ice cream and transfer it to the fridge to chill for at least 2 hours, or until very cold.
- Churn the ice cream until a soft serve consistency– in my Kitchenaid mixer, this took about 15 minutes.
- When the ice cream is soft serve, mix in the chopped walnuts and chopped phyllo.
- Transfer the ice cream to a loaf pan. If desired, sprinkle additional chopped walnuts and phyllo over the top.
- Freeze until set– at least 4 hours but preferably overnight. Scoop and enjoy.
- The custard must be very cold before you add it to the ice cream machine. If you skip this step, your ice cream will not freeze.
- High-fat milk and cream are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
- A bit of dark chocolate chunks would be delicious in this recipe, or get creative and add your own favorite things.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 362Total Fat: 27gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 152mgSodium: 210mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 7g