NO CHURN PISTACHIO BAKLAVA ICE CREAM

NO CHURN PISTACHIO BAKLAVA ICE CREAM

PREP TIME 10 mins
COOK TIME 6 hours
TOTAL TIME 6 hours 10 mins

Everything you love about pistachio baklava in ice cream form!
Author: Amy Lee Scott

INGREDIENTS
1 cup chopped pistachios
½ teaspoon cinnamon
zest from ½ an orange, divided
1 teaspoon vanilla extract
1 tablespoon sugar
1 pint heavy whipping cream (2 cups)
1 (14-oz.) can sweetened condensed milk
¼ cup honey, plus some to drizzle between layers
Puff pastry or ice cream cones for serving, optional

INSTRUCTIONS
To make the baklava crumble, mix pistachios, cinnamon, half of the orange zest, vanilla extract, and sugar in a bowl. Set aside while you make the ice cream base.
To make the ice cream base, pour whipping cream in a large bowl. Mix with a hand mixer on medium-high speed until soft peaks form, about two minutes. Use a spatula to fold in the sweetened condensed milk, honey, and remaining orange zest.
To assemble the ice cream, pour ⅓ of the ice cream base into a freezer-safe container. Drizzle with honey and sprinkle with ⅓ of the baklava crumble. Repeat layers. Seal container and freezer for at least 6 hours. Serve with baked puff pastry or in an ice cream cone.

Adapted from Kitchen Treaty