Baklava cinnamon honey ice-cream

Baklava in ice cream? My friend said it sounded absurd.

But I first tasted it in a Ramadan tent in Dubai — bowls of ice cream swirled with baklava, creamy, cold, sweet, and flaky all at once.

I even developed my own version back then, when Ramadan still fell in the heat of summer.

It became one of those recipes I carried with me, and about ten years ago, when I started blogging, I shared it for the first time.

Now I just want to bring it back — to taste it again under the summer sun.

serves 14-16

ingredients:

1 can of 396 ml sweetened condensed milk

2 teaspoons vanilla extract or vanilla bean paste or beans from 1 vanilla pod.

1/2 teaspoon sea salt

1 teaspoon of ground cinnamon

500 ml ( 2 cups) heavy whipping cream

250g baklava  (chopped)

60ml (1/4 cup) honey ( optional )

Method:

In a medium bowl whisk together condensed milk, vanilla, sea salt and cinnamon.

Place whipping cream, whisk attachment, mixing bowl in a freezer for 15 minutes

Whip the cream until stiff peaks form, about 4-5 minutes or more.

fold in condensed milk into whipping cream until well-combined ( do not over mix), baklava and fold again Pour into a loaf pan then drizzle honey on top and use a knife to create swirls.

cover with plastic wrap and store in the freezer until the ice cream firms for 10 hours or overnight.

Serve with more honey or nuts if desired, enjoy