Pistachio Baklava Ice Cream Recipe

Name: Pistachio Baklava Ice Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 milliliters whole milk; 200 milliliters heavy cream; 95 grams mild honey; 4 crushed cardamon pods; 2 strips of orange zest; 2 anise stars; 1/2 vanilla bean; 3 teaspoons cornstarch; 50 grams cream cheese; 100 grams pistachio baklava

Servings: persons

1
Dissolve the cornstarch in 50ml while milk, leave to rest.
2
In a small saucepan combine the heavy cream and the leftover whole milk, orange zest, cardamon, anise stars, seeds of 1/2 vanilla pod and a pinch of salt, bring to boil, take off heat, cover and leave to steep for 45min.
3
Sieve the mixture, discarding the spices. Return the liquid into the saucepan, add some type of mild floral honey, bring to an almost boil, add the cornstarch milk and cook on medium constantly stirring until thickened. Take off heat, add the cream cheese, stir until smooth. Cool to room temp and transfer into the fridge overnight.
4
Freeze in your ice cream maker according to the manufacturer's instructions adding the chopped pistachio baklava (preferably homemade or very good quality store-bought) at the last couple of minutes of churning. Store in an airtight container in the freezer for at least 4 hours until set or spoon right away.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 250 milliliters whole milk, 200 milliliters heavy cream, 95 grams mild honey, 4 crushed cardamon pods, and more.

Yes, Pistachio Baklava Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Pistachio Baklava Ice Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions