In Greece, it is very common to combine syrupy desserts with ice cream. The contrast between the rich sweetness of a syrup soaked pastry and the cool creaminess of ice cream is something people truly enjoy. If you have ever visited a Greek pastry shop or restaurant, you have probably seen desserts served this way.

A warm piece of baklava, kadaifi, or even galaktoboureko often arrives at the table with a scoop of ice cream beside it. It is one of those simple pleasures that never fails.
Baklava is already one of the most beloved desserts in Greek cuisine. With its layers of crisp phyllo, fragrant nuts, butter, and aromatic syrup, it has a deep flavor that people have loved for generations. Ice cream, of course, is another universal favorite. So combining the two feels completely natural.
This recipe is a very easy way to bring those two worlds together. Instead of serving baklava next to ice cream, we fold the baklava directly into the ice cream itself. The small pieces of baklava add texture, sweetness, and that familiar honeyed flavor that makes the dessert so special. Pistachios add another layer of crunch and flavor, giving the ice cream a true baklava character.
Another reason this recipe works so well is its simplicity.

The baklava is already prepared, so there is no need to make phyllo dough or syrup from scratch. With just a few ingredients and a simple ice cream base, you can create a dessert that feels special without spending hours in the kitchen.
As the weather slowly begins to warm and spring approaches, desserts like this start to feel especially appealing. A cold, creamy scoop of ice cream with the flavor of one of Greece’s most famous sweets is a perfect way to welcome the season.
It is simple, comforting, and full of the flavors we already love.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

2 pieces of baklava , chopped

1 teaspoon vanilla extract

1 pint heavy whipping cream , (2 cups)

1 (14-oz.) can sweetened condensed milk

1 cup pistachio

Directions:

Start by chopping the baklava into small pieces and set it aside.
In a large bowl, pour in the heavy whipping cream and beat with a hand mixer on medium to high speed until soft peaks form. This usually takes about two minutes.
Add the sweetened condensed milk and vanilla extract. Using a spatula, gently fold the mixture until everything is smooth and evenly combined.
Transfer the ice cream base to a freezer safe container.
Once the mixture has started to firm up but is still soft, sprinkle in the chopped baklava and pistachios. Fold them gently into the ice cream so they are evenly distributed.
Seal the container and place it in the freezer for at least six hours, or until fully frozen.
Scoop and serve.

NOTES: SEE BAKLAVA RECIPE HERE