Description

Indulge in the rich and creamy Baklava Pistachio Cheesecake Ice Cream, infused with the delightful flavors of traditional baklava. Each scoop is a perfect blend of nutty pistachios and sweet honey, topped with a crunchy swirl that elevates this dessert to new heights.

Ingredients

Scale

1 cup cream cheese, softened (8 oz)
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream
1 cup whole milk
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup pistachios, shelled and roughly chopped
1 cup phyllo dough (about 6 sheets), thawed
3/4 cup unsalted butter, melted
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 cup honey
1/4 cup water
1/4 teaspoon ground nutmeg
Extra chopped pistachios
Drizzle of honey

Instructions

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes.
Add the granulated sugar and vanilla extract to the cream cheese, and mix until fully combined and creamy, approximately 1-2 minutes.
In another bowl, whisk together the heavy cream, whole milk, salt, and ground cinnamon until well blended.
Slowly pour the cream mixture into the cream cheese mixture, mixing on low speed until everything is combined and smooth, about 1-2 minutes.
Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually around 20-25 minutes.
While the ice cream is churning, prepare the Baklava Crunchy Swirl. Preheat your oven to 350°F (175°C).
In a bowl, combine the chopped pistachios, melted butter, brown sugar, ground cinnamon, and nutmeg until well mixed.
Layer the phyllo dough sheets on a baking tray, brushing each layer with melted butter. Sprinkle the pistachio mixture evenly over the top.
Bake for 15-20 minutes, or until golden and crispy. Let it cool completely before breaking it into small pieces.
When the ice cream is done churning, layer it in a container, adding the crunchy baklava pieces in between layers.
Use a spatula to gently swirl them through the ice cream without fully mixing.
Cover the container with a lid and freeze the ice cream for at least 4 hours, or until firm.

Prep Time: 30 mins
Cook Time: 20 mins
Category: Dessert
Method: Churning and Baking
Cuisine: Middle Eastern

Nutrition

Serving Size: 1 scoop
Calories: 350
Sugar: 30 g
Sodium: 150 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 80 mg

Keywords: Use room temperature cream cheese for a smoother ice cream base; avoid overbaking the phyllo dough to maintain its crunch. Drizzle honey when serving to enhance the flavors.