Preheat the oven to 350°F (175°C).

Layer the phyllo dough sheets, brushing each with melted butter.

Sprinkle the chopped nuts and cinnamon between the layers.

Bake for 15–20 minutes or until golden brown and crispy.

Drizzle honey over the baked phyllo layers and allow them to cool completely.

Once cooled, break into small crumbles and set aside.

In a large bowl, whisk together the cream, milk, sugar, vanilla extract, and cinnamon until the sugar dissolves.

Pour the mixture into an ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes).

When the ice cream reaches a semi-frozen consistency, gently fold in the crumbled baklava pieces.

Continue churning for another 5 minutes until well combined.

Transfer the ice cream into an airtight container and smooth the top.

Cover with parchment paper or plastic wrap to prevent ice crystals.

Freeze for at least 4 hours or overnight for the best texture.

Scooped Perfection: Serve in a bowl with a drizzle of honey and a sprinkle of crushed pistachios.

In a Cone: Enjoy in a waffle cone for a fun and crispy contrast.

Layered Parfait: Alternate layers of baklava ice cream and whipped cream in a glass cup for a fancy presentation.

With Turkish Coffee: Pair with strong espresso or traditional Turkish coffee for an authentic Mediterranean experience.

Storage: Keep in an airtight container in the freezer for up to 2 weeks.

Preventing Sogginess: Add baklava crumbles right before serving for maximum crunch.

Softening for Serving: Let the ice cream sit at room temperature for 5 minutes before scooping.

Nut and Fruit Variations: Swap pistachios for hazelnuts, pecans, or cashews. Add chopped dried figs or dates for extra sweetness.

Floral and Citrus Flavors: Add a few drops of rose water or orange blossom water for a fragrant touch.

Vegan & Dairy-Free Option: Replace heavy cream and milk with full-fat coconut milk and use vegan butter for the baklava layers.

Chocolate Twist: Stir in mini chocolate chips for a decadent variation.

Can I make this recipe without an ice cream maker?

→ Yes! Whip 2 cups of heavy cream until soft peaks form, fold in 1 can of sweetened condensed milk, then mix in the baklava crumbles. Freeze for 6 hours.

How do I keep the baklava crispy in ice cream?

→ Add the baklava toward the end of churning and store extra pieces separately to sprinkle on before serving.

Can I use store-bought baklava?

→ Absolutely! Just crumble pre-made baklava and mix it into the ice cream.

How do I make it less sweet?

→ Reduce the sugar and use unsweetened nuts for a more balanced flavor.

What’s the best way to serve this ice cream at a party?

→ Scoop into mini dessert cups, drizzle with honey, and top with crushed pistachios for an elegant treat.