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No-Churn Baklava Ice Cream

No churn baklava ice cream is what happens when your Lebanese husband's favorite dessert becomes a frozen situation. Every element of a proper baklava is here. Toasted pistachios and walnuts spiced with cinnamon, crispy baked phyllo flakes, orange blossom water, and honey swirled through a no churn cream and condensed milk base that is silky, rich, and completely scoopable straight from the freezer.
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Course: Dessert
Cuisine: Mediterranean, Middle Eastern
Keyword: baklava
Prep Time: 15 minutes
Cook Time: 8 hours
Servings: 10
Calories: 479kcal
Author: Lola Jay

Equipment

Ingredients

Ice cream base

  • 2.5 cups heavy whipping cream very cold
  • 14 oz sweetened condensed milk
  • 1 teaspoon vanilla bean paste
  • 1.5 teaspoon cinnamon
  • 1.5 teaspoon orange blossom water optional

Nut mixture

  • ¾ cup pistachios peeled and unsalted, roughly chopped
  • ¾ cup walnuts roughly chopped
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon

Phyllo layer

  • 2 sheets phyllo dough
  • Extra virgin olive oil for brushing

For layering and serving

  • 3 tablespoon good quality honey plus more for drizzling
US Customary - Metric

Instructions 

Toast the nuts

  • Add the pistachios and walnuts to a dry skillet over medium heat. Toast for 3 to 4 minutes, with the cinnamon, stirring regularly, until fragrant and lightly golden. Watch them closely as nuts go from toasted to burnt quickly. Transfer immediately to a bowl and cool. Add to the food processor and lightly crush or crush by hand.
    ¾ cup pistachios, ¾ cup walnuts, 1 teaspoon cinnamon
    Chopped pistachios and walnuts in a food processor with spoon.

Bake the phyllo

  • Preheat your oven to 400F. Lay one sheet of phyllo on a large oiled sheet pan and brush with a thin layer of olive oil. Lay the second sheet on top and brush with olive oil again. Bake for 4 to 5 minutes until deeply golden all over. Watch it closely from the four-minute mark. Phyllo burns very fast, and there is no recovering from it. Remove from the oven and let cool completely. Break or chop into irregular, medium-sized pieces and set aside.
    2 sheets phyllo dough, Extra virgin olive oil for brushing
    Crispy filo pastry flakes in white bowl on wooden table.

Whip the cream

  • Place your mixing bowl and whisk attachment in the freezer for 10 minutes. Remove and add the cold heavy cream. Whip on high speed until stiff peaks form. The cream should hold its shape firmly when the whisk is lifted. Do not overwhip or it will become grainy.
    2.5 cups heavy whipping cream
    Mixer with whipped cream peaks in a bowl on a wooden countertop.

Make the condensed milk base

  • In a separate bowl whisk together the sweetened condensed milk, vanilla bean paste, cinnamon, and orange blossom water until fully combined and smooth.
    14 oz sweetened condensed milk, 1.5 teaspoon cinnamon, 1.5 teaspoon orange blossom water, ¼ teaspoon salt, 1 teaspoon vanilla bean paste
    Hand mixer blending batter in a glass bowl on wooden countertop.

Fold together

  • Pour the condensed milk mixture into the whipped cream. Fold gently with a spatula using slow deliberate strokes from the bottom of the bowl upward. Fold until just combined with no visible streaks of condensed milk. Do not stir or you will deflate the whipped cream and lose the light airy texture. Fold in one and a half cups of the toasted nut mixture gently until distributed.
    Mixing batter with chopped nuts in a stainless steel bowl.

Layer and freeze

  • Pour half of the ice cream mixture into a metal loaf pan and smooth the top. Scatter half of the phyllo pieces over the surface. Drizzle with honey and use a skewer or toothpick to swirl it gently through the layer.
    3 tablespoon good quality honey
    Hand preparing homemade ice cream with phyllo flakes in a white container on a wooden countertop.
  • Pour the remaining ice cream mixture over the top and smooth again. Scatter the remaining phyllo pieces and honey and swirl. Top with the rest of the toasted nuts. Drizzle with the remaining honey and swirl.
    Ice cream with flaky topping in white dish on wooden table.
  • Cover tightly with plastic wrap pressed directly onto the surface of the ice cream. Freeze overnight or for at least 8 hours until completely set.
    Pistachio and honey baklava ice cream in a white container on wooden countertop.

Serve

  • Remove from the freezer and let sit at room temperature for 3 to 5 minutes before scooping. Drizzle generously with extra honey right before serving. The honey is not optional at this stage. It is the finishing touch that ties everything together and makes this taste like a proper baklava experience.
    Scooping baklava ice cream topped with nuts in a container.
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Notes

Nutrition facts are only estimates.
Store in the loaf pan covered tightly with plastic wrap pressed directly onto the surface of the ice cream to prevent ice crystals from forming. Keep in the freezer for up to 3 weeks. Let sit at room temperature for 3 to 5 minutes before scooping. Drizzle with fresh honey right before serving each time. Do not refreeze once fully thawed.

Nutrition

Calories: 479kcal | Carbohydrates: 36g | Protein: 9g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Cholesterol: 81mg | Sodium: 409mg | Potassium: 246mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1091IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 3mg
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