baklava frozen yogurt

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  • One quart plain whole milk yogurt
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 11 ounces leftover cardamom baklava *
  • Special equipment: ice cream machine **


  1. At least 24 hours before you plan to make the frozen yogurt, freeze your machine’s core.
  2. At least 1 hour before making frozen yogurt, coarsely chop the baklava and divide into 8 ounces (about 2 cups chopped) and 3 ounces (2/3 cups chopped). Freeze the chopped baklava.
  3. At least 1 hour before making frozen yogurt, put a 6 cup freezer-safe container in the freezer.
  4. Combine the chilled yogurt with the sugar, salt, and cardamom. This step can be done a day ahead of time and kept refrigerated or it can be done right before transferring to the machine.
  5. Once everything is properly chilled, freeze the yogurt mixture according to your machine’s guide.
  6. Once the frozen yogurt has thickened significantly and finished processing, stir in the 8 ounces (2 cups) of chopped, frozen baklava.
  7. Transfer the frozen yogurt to the frozen storage container and immediately cover and place in the freezer.
  8. Store the frozen yogurt in the freezer for 30 minutes for soft serve, or continue to freeze for about 3 to 5 hours for hard ice cream.
  9. To serve, top with the 3 ounces (2/3 cups) of chopped, frozen baklawa (some on the whole batch and/or some on individual servings).


* If you are using another kind of baklava, feel free to substitute another spice for the cardamom to better match your baklava’s flavor (e.g., allspice, cinnamon, rosewater, orange blossom water). Also feel free to use store-bought baklava.

** If you do not have an ice cream machine, you can use David Lebovitz’s method.