Looking for a unique dessert recipe? These baklava ice cream fillo cups are the ultimate sweet treat

As a lot of you know I’m all about homemade ice cream! I had some homemade baklava leftover that I decided to turn in into ice cream, You’re not going to believe how easy this is to make. A Crispy phyllo cup sweetened with sweet syrup, topped with a scoop of baklava ice cream, garnished with pistachio.

Ingredients for ice cream:

• 2 cups heavy cream

• 1 cup of milk

• 1 can of condensed milk

• 9 pieces of baklava ( chopped )

Ingredients for phyllo cups:

• 8 phyllo sheets

• 1/2 cup unsalted butter (melted)

• 1 Cup sweet syrup

Directions:

• In bowl, use whisk to combine milk, condensed milk until dissolved. Stir in heavy cream.

• Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions. It took me 25 minutes to reach a soft-serve consistency.

• During the last 5 minutes of churning, slowly add in chopped Baklava.

• Transfer ice cream in airtight container for at least 2-3 hours before enjoying (if you can wait that long.

Directions for baklava cups:

• Preheat oven to 350 degrees. Brush a 12-cup muffin pan with softened butter and set aside.

• Place 1 phyllo sheet on a work surface and lightly brush with melted butter using a pastry brush. Repeat with 7 more sheets of phyllo, laying each on top of the other and brushing with butter.

• Using a sharp knife, slice the phyllo stack into 12 equal squares. Carefully press the phyllo squares into each buttered muffin cup, creating a ruffled phyllo cup.

• Bake until the phyllo cups are crisp and deep golden in color for about 10-12 minutes.

• Immediately pour the cooled syrup on top of each hot phyllo cup. Allow the cups to soak the syrup and cool.

• Gently hold each cup upside down to allow any excess syrup to drip.

• Transfer the phyllo cups to a wire rack placed over a baking sheet. Let the phyllo cups cool completely.

• Fill phyllo cups with one scoop of ice cream and garnish with chopped pistachios.