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Prep 24 hrs
Cook 30 mins
Do you love Baklava? Do you love Ice-cream? Then you'll love this fantastic dessert! Of course the ice-cream is equally as good on it's own if you don't want to make the figs!
- Preheat oven to 200 degree C.
- Spread the nuts onto a baking tray and cook for about 10 minutes, just until the nuts are golden and toasted.
- Grease and line two 6 1/2 cm deep loaf pans.
- Stand ice cream at room temperature to soften, just so that it's workable-not melted.
- Roughly chop the cooled nuts.
- Add the cinnamon and sugar to the nuts and stir to combine.
- Place 1 litre of the ice-cream into each loaf pan and spread evenly.
- Sprinkle each with 1 cup of nut mixture.
- Top with the remaining litre of ice-cream in each pan and top each with the remaining nuts, pressing the nuts on so that they stick in the ice-cream.
- Wrap each pan with plastic wrap and then a layer of foil.
- Freeze for at least 6 hours or overnight.
- To make the honey figs bring the water, honey and cinnamon to the boil in a saucepan.
- Reduce heat and simmer for 10 minutes.
- Add the figs and cook another 15 minutes.
- Cool slightly, transfer to a container and refridgerate for at least 2 hours.
- To serve, slice the ice-cream and serve topped with some figs and drizzled with the syrup.
Tried this with lowfat vanilla yogurt mixed with cool whip instead of yogurt and drizzled honey on each serving. Great lowfat version with a ton of flavor. No figs though. Made a fig/pumpkin pie instead that worked beautifully.