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No Churn Pistachio Baklava Ice Cream

Everything you love about pistachio baklava in ice cream form!
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 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.