Ingredients
🛒 Ingredients You’ll Need
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- 2 cans (13.5 oz each) full-fat coconut cream, chilled overnight
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- ½ cup maple syrup (or agave, or honey if not strictly vegan)
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- 1 tsp vanilla extract
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- 1 tsp ground cinnamon
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- Pinch of sea salt
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- 1½ cups crushed baklava (homemade or store-bought)
Optional Add-Ins:
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- ¼ cup chopped pistachios or walnuts
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- ¼ cup shredded coconut
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- ¼ cup dairy-free chocolate chips
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- 1 tsp orange blossom water (for Mediterranean flavor)
Instructions
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.
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.
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!
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.
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.
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.
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.
- Prep Time: 15 minutes
- Cook Time: 6 - 8 freezing hours