Dairy-Free Homemade Ice Cream with Coconut Cream and Baklava

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The Creamiest Dairy-Free Ice Cream You’ll Ever Taste (Yes, Even Better Than Store-Bought)

There’s something magical about ice cream. It doesn’t matter if it’s blazing hot outside, snowing, or you’re curled up on the couch after dinner—ice cream always feels like a celebration. And when you take it up a notch with creamy coconut and sticky, honey-drenched baklava? You’ve got a next-level dessert that’s indulgent, unique, and completely dairy-free.

Had everyone (even the dairy lovers) coming back for seconds.

This recipe was born during a family reunion. My cousin (who’s lactose intolerant) looked longingly at the cooler full of ice cream sandwiches and popsicles—and I knew I had to get creative. What happened next was a creamy, coconutty dream swirled with sweet baklava bits that had everyone (even the dairy lovers) coming back for seconds.

This recipe is no-churn, beginner-friendly, and comes together in just minutes (

Now it's your turn to make it—and guess what? You don’t even need an ice cream maker. This recipe is no-churn, beginner-friendly, and comes together in just minutes (plus a little freezing time). It’s perfect for summer picnics, holiday gatherings, or cozy nights at home.

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📋 RECIPE AT A GLANCE

Detail	Time / Amount
Prep time	15 minutes
Freeze time	6–8 hours (or overnight)
Cook time	None (no baking or stovetop needed)
Total time	~15 minutes (plus freezing time)
Yield	Serves 6–8

🛒 Ingredients You’ll Need

• 2 cans (13.5 oz each) full-fat coconut cream, chilled overnight
• ½ cup maple syrup (or agave, or honey if not strictly vegan)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of sea salt
• 1½ cups crushed baklava (homemade or store-bought)

Optional Add-Ins:

• ¼ cup chopped pistachios or walnuts
• ¼ cup shredded coconut
• ¼ cup dairy-free chocolate chips
• 1 teaspoon orange blossom water (for Mediterranean flavor)

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🧰 Essential Utensils

• Large mixing bowl (preferably chilled)
• Hand mixer or stand mixer
• Silicone spatula
• Loaf pan or freezer-safe container
• Ice cream scoop
• Plastic wrap or parchment paper

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👩‍🍳 Step-by-Step Instructions (Detailed)

Step 1: Chill the Coconut Cream Overnight

Before you begin, place both cans of coconut cream in the refrigerator the night before. This allows the cream to separate from the watery liquid, making it easier to scoop and whip. Only use the thick white coconut cream that forms at the top—discard or reserve the remaining liquid for smoothies or baking.

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Step 2: Whip the Coconut Cream

Open the chilled cans and scoop the thick coconut cream into a mixing bowl. Using a hand mixer or stand mixer, beat the cream on medium-high speed for about 2–3 minutes until it becomes light, smooth, and slightly fluffy.

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Step 3: Add Flavorings

Add the maple syrup, vanilla extract, ground cinnamon, and a pinch of sea salt to the whipped coconut cream. Beat for another 30–60 seconds until well incorporated. Taste and adjust sweetness if desired—this is your base, so make sure you love it!

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Step 4: Fold in Crushed Baklava

Using a silicone spatula, gently fold in 1 cup of crushed baklava into the coconut mixture. Mix carefully so you don’t deflate the whipped cream. Reserve the remaining ½ cup for topping later.

Pro Tip: Crush the baklava into small bite-sized chunks—too fine and it’ll disappear, too large and it won’t mix in evenly.

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Step 5: Transfer and Top

Spoon the finished mixture into a loaf pan or airtight freezer-safe container. Smooth the top with your spatula and sprinkle the remaining ½ cup of baklava across the surface for extra texture and visual appeal.

Cover the container with plastic wrap or parchment paper, pressing it gently on the surface to prevent freezer burn.

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Step 6: Freeze

Place the container in the freezer for at least 6–8 hours, or overnight for a firmer consistency. The texture will be creamy, dense, and scoopable.

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Step 7: Serve

When ready to serve, remove the container from the freezer and let it sit on the counter for 5–10 minutes to soften slightly. Scoop using a warm spoon or ice cream scoop, and serve in bowls, cones, or even sandwiched between cookies.

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🔁 Ingredient Variations

• Vegan-friendly: Use maple syrup or agave instead of honey.
• Nut-free: Replace baklava with nut-free cookie crumbles or coconut flakes.
• Fruit swirl: Add a layer of fig jam, pomegranate molasses, or date paste.
• Chocolate fans: Stir in ¼ cup mini dairy-free chocolate chips.

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🍽️ Serving Ideas

• Drizzle with extra honey or maple syrup
• Sprinkle with chopped pistachios
• Top with a pinch of cinnamon or rose petals
• Serve alongside espresso or mint tea
• Add a scoop to warm brownies or baklava for a dessert mash-up

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🚫 Common Mistakes to Avoid

• Skipping the overnight chill: If the coconut cream isn’t chilled, it won’t whip properly.
• Using light coconut milk: Always use full-fat coconut cream—not coconut milk or reduced-fat versions.
• Overmixing baklava: Stir gently to avoid soggy pieces or deflating the whipped cream.
• Freezing uncovered: This can cause ice crystals to form. Always cover tightly.

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❓ FAQs

Can I use an ice cream maker?
Yes! Prepare the whipped coconut base as described, then churn in your machine. Stir in the baklava at the end before freezing.

What’s a good substitute for baklava?
Crushed graham crackers, honey-drizzled filo pieces, or nutty granola work well.

How long will it keep in the freezer?
Up to 2 weeks in a tightly sealed container. After that, texture may change slightly due to ice crystals.

Can I make this less sweet?
Yes! Reduce the sweetener to ⅓ cup, or balance with a squeeze of lemon juice to cut the richness.

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🖼️ ALT Text Suggestions for Images

1. “Scooped dairy-free ice cream with crushed baklava in a ceramic bowl”
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3. “Close-up of dairy-free coconut ice cream with visible baklava pieces”
4. “Ice cream bowl with honey drizzle and chopped pistachios”
5. “Serving coconut baklava ice cream at family gathering or summer party”

🎉 Conclusion: The Dessert Everyone Will Ask For

There you have it—your go-to recipe for dairy-free coconut cream ice cream with baklava. It’s luscious, scoopable, and packed with exotic flavor and crunchy-sweet texture. A real showstopper that works whether it’s July 4th, a holiday dinner, or just a weeknight treat.

Make it, freeze it, and come back and tell me—what did you top yours with? Pistachios? Rose petals? A drizzle of chocolate?

👇 Leave a comment and let’s talk toppings!

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