Baklava ice cream

8–10

15 minutes

6 hours

300 g baklava ½ liter 35% heavy cream (chilled) 1 can sweetened condensed milk (chilled)

Break the baklava into small pieces with your hands.

Whip the chilled heavy cream until it starts to hold its shape.

Add the sweetened condensed milk and mix until you have a fluffy cream.

Layer a little baklava in a pan, then add half of the cream on top.

Continue with a little more baklava, the remaining cream, and finish with baklava.

Cover and freeze for 6 hours or overnight.

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