Dessert/ Recipes

Honey Pistachio Baklava Sundae (Summer’s Ice Cream recipe)

Summers Ice cream

I am excited to share an ice cream recipe provided by Summer’s Ice Cream to commemorate July as National Ice cream month.  The Honey Pistachio Baklava Sundae features Summer’s creamy pistachio ice cream and homemade blaklava. You will be surprised that making baklava is not as intimidating as it may seem.

A third-generation family business, Summer’s Ice Cream has been opened for over 30 years in the heart of Yorkville (101 Yorkville Ave, Toronto, ON M5R 1C1). Summer’s serves high quality homemade ice cream. Some of their signature flavours include coconut cream, lemon meringue, almond butter toffee, and Toronto pothole, a bumpy combination of almonds, marshmallows, chocolate chunks and peanuts. I have fond memories of the shop. When I was pregnant with my older daughter, I worked close to Summer’s Ice Cream, and it was my “go to” spot for my strong ice cream cravings.

To give back to the communities that provide their ingredient sources, the family has made 500 mL tubs of eight of their unbelievably creamy, peanut-free, quality ice creams available in retailers across Ontario including, but not limited to, Sobeys Urban Fresh, Loblaws Inspired locations, Whole Foods, Rabba Fine Foods and other various independent stores (source: Summer’s). For more information, check out the press release and Summer’s website https://www.summersicecream.com/ .

HONEY PISTACHIO BAKLAVA SUNDAE (SUMMER’S ICE CREAM RECIPE)

You’ll wonder why you’ve never thought of adding baklava to ice cream once you try these sundaes! The textures from the baklava, pistachio nuts, honey and creaminess of the ice cream makes this a treat for your senses.

Photo credit & styling by Irene Matys and Jennifer Hulley courtesy of Summer’s Ice Cream.

Ingredients

Serves 6

For the baklava:

  • ¾ cup walnuts
  • ½ cup pistachios
  • 2 teaspoons cinnamon
  • ½ roll of phyllo dough (12 sheets)
  • 3 tablespoon butter, melted
  • ½ cup sugar
  • ½ cup water
  • ¼ cup honey
  • 1 ½ tablespoons lemon juice

Instructions:

For the baklava:

  1. Preheat the oven 400 degrees. Grease a square baking dish with non-stick cooking spray.
  2. Place walnuts, pistachios and cinnamon in a food processor. Pulse until the nuts are almost all crushed, but still have a few bigger pieces.
  3. Take the 12 phyllo sheets and cut in half. Place one piece of phyllo in the bottom of the greased dish. Brush with butter and top with another piece of phyllo. Repeat seven more times for a total of 8 pieces of phyllo. Brush top with butter and then sprinkle with ⅓ of the nut mixture. Top with another piece of phyllo. Brush with butter. Repeat three more times for a total of four layers. Sprinkle with ⅓ of the nut mixture. Top with another piece of phyllo. Brush with butter, repeat three more times for a total of four layers. Brush top layer with butter. Sprinkle remaining nuts on top and top with another layer of phyllo. Brush with butter. Repeat seven more times for a total of 8 layers. Brush top layer with butter.
  4. Cut baklava into 16 squares. Bake until golden brown, about 45 minutes.
  5. While the baklava is cooking, make the syrup. In a medium saucepan, heat sugar, water, honey and lemon juice to a boil. Reduce to a simmer and cook until thickened, about 5 minutes.
  6. Once the baklava comes out of the oven, let rest for 1-2 minutes then pour syrup over the top. Cover with plastic and let the baklava sit overnight.
  7. Roughly chop up the baklava.

For the sundae:

  1. Place generous pieces of the baklava as a base for the sundae
  2. Add a scoop of pistachio ice cream.
  3. Drizzle honey over ice cream.
  4. Top with finely chopped pieces of the baklava and pistachio pieces. Additionally, a stick of cinnamon can be added for presentation.

Photo credit & styling by Irene Matys and Jennifer Hulley courtesy of Summer’s Ice Cream.

Photo credit & styling by Irene Matys and Jennifer Hulley courtesy of Summer’s Ice Cream.

For more creative ice cream recipes, check out Summer’s website.

Disclosure: The recipe, press release and pictures were provided but all opinions in the post are my own.

Share it!

You Might Also Like