The Frozen Baklava

If I was stuck on a desert island and I was allowed to take a never-ending supply of one thing, I would take ice cream. Hopefully it would be a never-ending supply of constantly changing flavoured ice cream because I honestly love it all! When creating this dish I originally thought to make an ice cream that tasted like baklava with honey, spices, citrus and rosewater. When I made this, I thought, why not add the pastry and syrup element? So I did and this was the result. I was over the moon when I cooked this dish for the Middle Eastern invention test and won my first Masterchef challenge. Try making it and you might see why! Have fun and enjoy.


1 packet of filo pastry (I would recommend Antoniou fillo pastry, it will make all the difference)

50g unsalted butter, melted

1 cup ground almonds

 Ice Cream:

7 free range egg yolks

2 cups cream

1 cup full cream milk

½ cup castor sugar

2 cinnamon sticks, broken in half OR 2 tsps ground cinnamon

4 cardamon pods, bruised

1 tbs honey

2 tbs rosewater

2 tbs orange zest

½ cup orange juice, strained

1 tsp vanilla extract OR seeds from 1 vanilla pod

½ cup pistachios, chopped finely


1 cup water

½ cup castor sugar

2 tsps honey

2 cinnamon sticks, broken in half OR 2 tsps ground cinnamon

2 tbs rosewater

2 cardamon pods, bruised


 To make ice cream

  1. To make ice cream combine egg yolks and half the amount of sugar in a bowl and whisk until pale and creamy.
  2. Combine all remaining ingredients in a medium sized pot, except for the pistachios, and place on low-med heat and allow the milk mixture to heat until almost boiling point. Remove from heat and allow ingredients to infuse for a further 5 mins.
  3. Pour about half a cup of the warm milk mixture into the egg yolk mixture and whisk. Add remaining milk mixture into egg yolk mixture and whisk till combine.
  4. Pour the mixture into a clean medium sized pot. On low-med heat stir with a flexible spatular or wooden spoon until mixture thickens slightly. You can test this on the back of a wooden spoon, run a line down the back of the spoon and if the mixture does not run it is ready.
  5. Cool mixture in fridge or whisk over a bowl of ice.
  6. Churn mixture in an ice cream machine according to the manufacturers instructions, and then fold through chopped pistachios. Line a small shallow baking tray with plastic wrap, add the ice cream mixture to this and freeze till solid.
  7. Alternatively if you don’t have an ice cream machine, line a small shallow baking tray with plastic wrap, fold chopped pistachios through ice cream mixture then add this to the baking tray and whisk every few hours, ensuring you smooth out the ice cream so it’s like a rectangle block.

To make pastry

  1. Preheat fan-forced oven to 150 degrees
  2. To make pastry, take one sheet of store-bought filo pastry and brush one side with melted butter then sprinkle over ground almonds, fold the filo pastry onto itself so that you have a square. Brush the top of this sheet of filo with melted butter, sprinkle with ground almonds, top with a square of filo.
  3. Repeat this process until you have a square of filo with about 8 layers. The top layer shouldn’t have any butter or ground almonds on top of it.
  4. Cut the square of filo into small triangles
  5. Place filo triangles on baking tray lined with baking paper and bake for about 20 minutes. Keep a close eye on them; they should be a nice golden colour when you take them out. Whilst they are baking you can make the syrup.
  6. Once cooked, remove from oven and using a pastry brush, coat each triangle heavily in syrup, allow to cool slightly before adding ice cream.

To make syrup

  1. To make syrup combine all ingredients in a small or medium sized pot and place over high heat until the liquid becomes thick and syrupy

 To assemble

  1. Remove ice cream from the baking tray and remove plastic wrap. Cut ice cream into the same size triangles as the filo pastry.
  2. Take one filo triangle and top with ice cream, top ice cream with filo, top with ice cream and then a final layer of filo. You can also make single layered baklavas.

Tags: , , , , , ,

39 Responses to “The Frozen Baklava”

  1. August 11, 2011 at 2:16 pm #

    This looks amazing! I absolutely love baklava and I definitely agree with you about ice-cream. Pistachios are my favourite nut too.

    Thanks for posting the recipe :)

  2. Pat
    August 11, 2011 at 2:17 pm #


  3. August 11, 2011 at 2:50 pm #

    Hi Dani!

    This was one of the most popular dishes on Masterchef forums during the season, and in the words of George and Gary, “I am salivating… I can’t wait to try it!!!” XD

    Leonard. :)

  4. August 11, 2011 at 2:50 pm #

    Thanks so much for this recipe.. i’m just dying to try it (and only hope i can do it justice!!) I’ll let you know how i go :) cheers :)

  5. Lisa
    August 11, 2011 at 4:23 pm #

    Thanks Dani
    We have been looking forward to this!!

  6. Julian kotiw
    August 11, 2011 at 4:28 pm #

    Hi Dani, I liked your frozen baklava and you were a great cook in mc and inspired a lot of people, I am autistic who was born I n Melbourne but now lives in Brisbane, can you please add me on Facebook . You great on master chef with your cooking,laugh,smile. :)
    Julian Kotiw Brisbane Qld

  7. Ann
    August 11, 2011 at 5:44 pm #

    Dani, this looked amazing when you made it for the Middle Eastern challenge, and even though it has a lot of different ingredients and techniques, I am going to give it a try.

  8. August 11, 2011 at 6:18 pm #

    OMG i am so excited to see this Dani thank you for sharing it with us :)

  9. Tiff
    August 11, 2011 at 7:33 pm #


  10. August 11, 2011 at 9:36 pm #

    Such Beautiful flavours here. Thanks for the tip for those who don’t own an ice-cream machine! I love your presentation.

  11. Rachel
    August 11, 2011 at 9:37 pm #

    Thank you Dani – I was hoping you would post this. I will have to swap out the pistachios for toasted coconut (we have a severe nut allergy in the house) but I am sooo excited to try this!

  12. August 12, 2011 at 4:50 pm #

    i am so excited to try it. when i saw it on masterchef i was salivating! cant wait for you to post up more things!

  13. August 12, 2011 at 8:33 pm #

    Thanks alot Dani! since I saw you making this on the show and I was dying to taste it! now is my chance :)

  14. August 12, 2011 at 10:45 pm #

    This is amazing. I crave it but I’m no chef! Dang. You better sell it at your shop, Dani :)

  15. Simon Haycock
    August 13, 2011 at 11:52 am #

    Hi Dani,

    thank you so much for posting this, I look forward to making this for my family.

    once again thank you.

  16. August 14, 2011 at 6:12 pm #

    miss u dani….

  17. Martin
    August 18, 2011 at 5:00 pm #

    Hi Dani,
    Roughly how much ice-cream does the recipe make. My machine will only fit a certain quantity in.

    Thanks and look forward to future recipes

    • danivenn
      August 20, 2011 at 2:52 pm #

      It will make about 1 litre of ice cream, should fit in a standard ice cream churner. Cheers.

      • August 20, 2011 at 6:08 pm #

        I made it tonight – made about 2/3 of a litre, but I did a lot of straining as I took my eyes off my custard during the final cook, and got a few lumps. :) Even so, I have enough for about 10 serves – I think! :)

        • danivenn
          August 23, 2011 at 10:17 am #

          I hope that you enjoyed it! Thanks for trying it out.

    • Lover
      September 11, 2011 at 3:28 pm #

      U are so funny….

  18. DC
    August 19, 2011 at 11:50 am #

    Thank you, thank you, thank you, thank you, thank you… you get the picture.

    Take care.

  19. September 7, 2011 at 12:03 pm #


  20. September 7, 2011 at 1:04 pm #

    This was my favourite dish of the invention tests. Thanks for sharing your recipe :)

  21. September 11, 2011 at 5:35 pm #

    Can’t wait until I’m brave enough to give this a try!!! Maybe next weekend … :) hehe

  22. September 21, 2011 at 9:14 am #

    I usually make Turkish Delight and pistaschio ice-cream, but this really takes my favourite flavours to ‘the next level’! ;) I’ll definitely try this – thanks!

    • danivenn
      September 27, 2011 at 9:18 am #

      Yum! Turkish delight ice cream is the best. Have you tried serving it with persian fairy floss? It makes it a dinner party worthy desert!

      • September 27, 2011 at 12:13 pm #

        Actually I did that just last week! Persian fairy floss is the best :D

  23. October 29, 2011 at 9:20 pm #

    Most of what y’all make on Masterchef has me rolling my eyes and saying to the husbster, “Yeah right, like we can afford saffron.” But THIS, THIS is worth hoarding ingredients for. LOVE that you posted it. And loved seeing you on the show. ;) (one lass from Dunedin, NZ)

  24. Nuray Uzun Booij
    November 5, 2011 at 8:18 pm #

    Dear Dani,
    I’m watching Masterchef 2011 here in Holland and yesterday’s episode was your last cooking …What a pitty…of course I knew who win this challenge but, still it was sad

    And your frozen Baklava , ohhh my god…I have eaten quite a lot and different ones but, you brought a higher level. Well done my darling .

    I’ll try for my Christmas evening definitely. love to see more your work.
    I hope you get more then you ever dreamed.
    All the best,

  25. November 8, 2011 at 3:31 am #


    When I watched the show there was some Blue Fluff (looked like Candy Floss) on the side of the plate?

  26. Jessica
    November 9, 2011 at 1:26 am #

    Hello! Just watched this last night (in the UK). I will so have to make this soon, it looks amazing. Just wondered, what did you serve it with? There was a weird, fluffy looking thing on the side of the plate. Sort of looked like blue candy floss (or maybe that was my TV!). Anyway, I would love to know so if Dani or anyone else can answer I would be grateful!

    Cheers! Jess

    • danivenn
      November 24, 2011 at 10:14 am #

      Hi Jess,
      The green stuff was Pashmak Persian Fairy Floss, you can buy it online or in speciality groceries, it’s like adults fairy floss!
      Cheers, Dani

  27. November 9, 2011 at 10:32 am #

    hey dani!! wow thanks so much for commenting on my post of the mushroom burger, you’re an inspiration!! :)
    i’m looking forward to making more of your recipes xx

    ps: i love the frozen baklava… and i love even more how it’s also a burger ;)

  28. November 20, 2011 at 3:00 am #

    hi dani inm 13 years old and love ure coooking and i have started 2 cook aswell….i love it!!…dani i was wondering if u have a recipe fro pomegranate sause….
    i am frm pakistan and luv masterchef their are many other pakistani supporters aswell…
    luv ya

  29. Anavi
    November 20, 2011 at 2:28 pm #

    Hello Dani,

    My mom and me really want to try your recipe (The Frozen Baklava) as my dad loves desserts !!!!!!


  30. January 8, 2012 at 10:23 pm #

    I have learn some excellent stuff here. Definitely price bookmarking for revisiting. I wonder how so much attempt you set to create one of these magnificent informative website.

  31. Nikki
    April 27, 2013 at 6:00 pm #

    Where are the figs in this recipe, I thought it was a fig icecream ???

    • danivenn
      April 29, 2013 at 7:00 pm #

      Yes it was! I think there might be some legal mumbo jumbo if I replicate the same recipe…?! Not sure though?! Anyways, just add fresh figs to the ice cream recipe after it’s been churned, fold it in. Thanks!!x

Leave a Reply