Baklava Ice Cream Sandwiches Recipe

OMG, I am absolutely obsessed with this phyllo ice cream sandwich recipe because it combines the creamy goodness of vanilla ice cream with the irresistible crunch of buttery, nutty layers—it’s like a grown-up version of my favorite childhood treat! Plus, the sweet drizzle of honey with a hint of lemon is just *chef’s kiss*, making each bite taste like a Mediterranean vacation I never want to end. 🍦🥳

I adore the flavor combinations in my Baklava Ice Cream Sandwiches. They have the most beautiful, crispy layers of phyllo dough that are brushed with melted unsalted butter.

All that cradles a pint of creamy vanilla ice cream. And then comes my very favorite part.

On top is an absolutely delightful mixture of pistachios—that’s the crunch factor. They’ve been chopped very fine and are mixed with granulated sugar and just a hint of cinnamon.

And then there’s the drizzle. Atop all that is a generous drizzle of honey and the juice of half a lemon.

That’s the part that balances everything and really makes these incredible.

Ingredients

• Vanilla Ice Cream: Creamy and sweet, provides carbohydrates and fats.
• Phyllo Dough: Thin and flaky, source of carbohydrates.
• Pistachios: Nutty flavor, rich in protein and healthy fats.
• Granulated Sugar: Sweetener, primary source of carbohydrates.
• Cinnamon: Warm spice, adds flavor and potential antioxidants.
• Honey: Natural sweetener, with carbohydrates and trace antioxidants.
• Lemon Juice: Adds tartness, source of vitamin C.

Ingredient Quantities

• 1 pint of vanilla ice cream
• 8 sheets of phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 cup pistachios, finely chopped
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup honey
• 1 teaspoon lemon juice
• Pinch of salt

Instructions

1. Set your oven to 350°F (175°C) to warm up and get your baking sheet ready with a layer of parchment paper.

2. Take one sheet of phyllo dough and place it on the baking sheet; then brush it with melted butter. Do this for a second sheet, and then a third sheet; each sheet gets a brushing of melted butter. By the time you finish the third sheet, you have a layer of three sheets of phyllo on your baking sheet.

3. In a tiny bowl, mix together the minced pistachios, sugar, cinnamon, and a few grains of salt. Dust half of this mixture evenly over the buttered phyllo layers.

4. Layer the next four sheets of phyllo over the nut mixture, brushing with melted butter between each layer.

5. With a sharp knife, carefully cut the stacked phyllo into 8 equal rectangles.

6. Place in an oven that has been heated to 350°F for 15-20 minutes, or until the items are brown and have a crispy texture. Take out of the oven and let cool all the way on a rack.

7. In a small saucepan on low heat, mix the honey and lemon juice. Stir until the honey is warm and fluid, then drizzle it evenly over the baked phyllo.

8. Let the phyllo cool completely after drizzling with honey, so it can become firm and candy-like.

9. After the phyllo cools, use a serrated knife to carefully slice each piece in half horizontally, making a top and bottom layer for each sandwich.

10. Put a scoop of vanilla ice cream between the two layers of a phyllo piece and press down to form a sandwich. Repeat with the rest of the phyllo and ice cream. Serve immediately or freeze for later.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Pastry brush
5. Small bowl
6. Measuring cups and spoons
7. Knife (sharp and serrated)
8. Small saucepan
9. Stove
10. Cooling rack

FAQ

• Can I use a different type of nut instead of pistachios?Certainly, you can use walnuts or almonds in place of pistachios. That said, the following should be noted: While these nuts can replace pistachios in terms of structure, making them suitable in dishes where the texture of the nut is important, they will not replicate the flavor of the pistachio. If you’re after a dish that tastes like it has pistachios in it, using almond or walnut paste instead of ground pistachios will get you a lot closer.
• How do I prevent the phyllo dough from drying out?Maintain the cover on the phyllo dough with a slightly damp cloth while working to prevent it from drying out.
• Should the ice cream be softened before using?Indeed, spreading slightly softened ice cream between the phyllo layers makes it much easier to achieve an even distribution.
• Can I prepare this recipe ahead of time?You can prepare the baklava layers and keep them in an airtight container for as long as 2 days before you put the sandwiches together.
• What is the best way to cut the sandwiches?Use a sharp knife to cut the sandwiches when they are frozen. This step is crucial for achieving the neatest edges possible. It’s essential to wipe the knife clean between cuts. Otherwise, the blade will get gummed up, and your edges will look awful.
• How long should the assembled sandwiches be frozen before serving?Reserve a minimum of 2 hours in the freezer for the sandwiches to solidify before serving.
• Can I add other flavors to the ice cream?Certainly, adding a little rosewater or orange blossom water will give you a truly authentic finish.

Substitutions and Variations

For vanilla ice cream: Use honey or pistachio ice cream for a different flavor profile.
For phyllo dough: Replace with sheets of puff pastry for a flakier, thicker end product.
In place of pistachios, use walnuts or almonds to attain a different nutty taste.
For granulated sugar: Substitute brown sugar for a more profound, caramel-like sweetness.
For honey: Substitute maple syrup, which has a flavor all its own, for honey when you want to use a liquid sweetener.

Pro Tips

1. Keep Phyllo Dough Moist Phyllo can dry out quickly, so cover the sheets you’re not using with a damp towel while you work. This will prevent them from becoming brittle and tearing as you assemble the layers.

2. Even Butter Application When brushing the phyllo with melted butter, use a pastry brush and ensure even application. This not only adds flavor but also helps achieve that perfect golden crispiness in the oven.

3. Nut Mixture Consistency For the pistachios, make sure they are chopped finely but not ground into a paste. This will provide a perfect crunch and balance of texture in each bite.

4. Cooling Phyllo Completely Allow the phyllo to cool completely before adding the honey. This ensures the honey sets properly and creates a perfect crunchy texture without making the layers soggy.

5. Sharp Knife Usage for Slicing When cutting the phyllo into rectangles and especially when slicing them horizontally, use a sharp, serrated knife. A gentle sawing motion helps avoid cracking and uneven cutting, keeping your sandwiches neat and intact.