Who shares an ice cream recipe in the dead of winter? This girl! Because I was craving baklava like nobody’s business but since I’m still crazy intimidated by making actual baklava, I just put my favorite pistachio baklava flavors into ice cream (yes, I know it’s insane to be scared of making baklava but not ice cream) and the result was pure unadulterated bliss.
It’s also insane to even make baklava when you live in a place that has some of the best Middle Eastern bakeries in the country, on top of which these bakeries serve the most exquisite baklava alongside French pastries because they are living life right (and not to mention the gorgeous rose water pistachio ice cream, which if you’ve never had, I implore you to try some immediately).
So what I’m saying is that this ice cream is actually an ode to Dearborn (and by extension, Detroit) because in a mere two weeks I will be moving away from this lovely town of mine and I am feeling ALL THE THINGS.
All of them.
It makes sense that I’m eating my feelings, right?
I should say that I’m not moving very far, but far enough that making a run to my favorite baklava joint won’t be so easy. I guess I will eventually need to learn how to make baklava to support my habit but until then, I will keep eating this lovely ice cream.
While walnut baklava is all well and good, pistachio baklava is really where it’s at. I thought it would make a great riff on pistachio ice cream, especially with the addition of honey and orange zest, though orange blossom water would shine here, as it does in baklava.
And this all goes to say that I will miss every thing about Detroit–though I’m still glad that I’ll be living close enough to justify game day parties and serve bowl after bowl of this lovely ice cream!
No Churn Pistachio Baklava Ice Cream
- 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
- 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.