After consulting half a dozen baklava ice cream recipes and eating way too much baklava; I made this ice cream a total of four times. Two dairy versions and two vegan versions. I am sharing here the dairy version #2 which has as its base, a Vanilla Clove ice creamfrom Scoop Adventures and a Phyllo-Nut-Crunch courtesy of Vegan A La Mode. The earlier version had a Honey-Cinnamon ice cream base and was super delicious, but the honey flavor was overwhelming and my walnut pieces were too large and un-baklava-like. This Vanilla-Clove ice cream is nice (there IS clove in some baklava recipes after all), and the clove is quite subtle. I added some rosewater because I like the fragrance. In fact, I couldn’t tell you which base I prefer. Both are really good!
VEGAN BAKLAVA ICE CREAM: I originally used only Almond Milk and the texture came out too slushy-icy. Thanks to Hannah for her recommendation of So Delicious’ Coconut Creamer (Plain) — this creamer is amazing and made a huge difference when I made it again. I am also glad that the flavor is very neutral and doesn’t taste at all like coconut milk.