Coconut Baklava Ice Cream Recipe



1 packet of fillopastry

125 grams of butter

In a seperate bowl

2 cups of crushed walnuts

1 cup coconut

1 tablespoon cinnamon

3 tablespoons sugar

1 litre of vanilla ice cream (leave out of fridge to melt)


180 grams of sugar

200 ml of water

One cinnamon stick


Bring to boil and simmer for 5 mins, set aside to cool. Set your oven to 170 degrees. For this you will need a flat baking tray.

Melt butter and brush two layers of filo at a time between each layer, cover with nut and coconut mixture, no need to be neat as you will crunch this up later!

Keep layering with nuts and two layers of filo, alternate till all the fillo is used. Bake for 20 mins.

Pour cold syrup over hot baklava. When completely cold , chop your baklava in big chunks. I usually pop mine in the freezer for an hour before chopping as it’s easier.

Mix the ice cream together with baklava and place in your favourite cake mould. Let it set overnight in the freezer for best results. Enjoy your week!

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