Black Onyx Cocoa Ice Cream in Baklava Cups
- Total Time: 3 hours 10 mins
- Yield: 8-10 1x
Description
Open faced cups of baklava are topped with slightly-spiced, super-chocolatey ice cream for a party-worthy dessert.
Ingredients
For the ice cream
- 1 1/2 cups (360 ml) half and half
- 1 1/2 cups (360 ml) heavy cream
- 3 extra-large egg yolks
- 2 tbsp black onyx cocoa
- 8 oz (225 g) quality dark chocolate of at least 60% cocoa
- 1/8 tsp almond extract
- 1/8 tsp cloves, ground
- 1/4 tsp cinnamon, ground
- Ice cream machine
For the baklava syrup
- 1/2 cup (120 ml) raw sugar
- 3/4 cup (180 ml) water
- For the baklava
- 6 sheets phyllo, defrosted
- 1/2 cup (115 g) butter, melted
- 6 oz (170 g) almonds, ground
- 1/2 tsp cinnamon, ground
- 1/8 tsp cloves, ground
- syrup
- 8-10 mini ovenproof baking cups or mini muffin tins
Instructions
For the syrup
- Begin by preparing your syrup. Place water and sugar in a heavy sauce pan and bring
- to a boil. Reduce heat to medium and continue to simmer, stirring constantly until
- you have reached a syrup like consistency, about 5 minutes or so.
For the baklava cups
- Starting with the phyllo, brush each sheet with melted butter then tear or section
- into smaller pieces. Line the bottom and up the sides of each cup with your phyllo
- making sure each cup has 6 sheets deep.
- Place nuts in a small food processor and grind until semi-fine. Place nuts in
- a mixing bowl, add spices tossing to incorporate. Add syrup and mix
- until fully incorporated.
- Layer the inside of your phyllo prepared cups with the nut mixture. Bake
- in a pre-heated oven at 350 (F) for just a few minutes until golden.
For the ice cream
- Melt chocolate in a double boiler over low heat until melted.
- Whisk eggs almond extract and sugar, also heating in a double boiler continuing
- whisk until sugar has melted. Slowly add warm half and half, while continuing to whisk.
- to whisk. Then slowly add heavy cream doing the same. Now add melted chocolate
- and spices, continue to whisk until you achieve a custard consistency.
- Strain custard through a mesh sieve into a large bowl. Chill in refrigerator for
- at least 2 hours or so to overnight.
- Place fully chilled custard mixture into an ice cream machine per manufacturers instruction.
- Place a mini scoop of soft serve style ice cream over room temperature baklava cups.
- Prep Time: 3 hours
- Cook Time: 10 mins
- Category: Dessert
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 420
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Frequently Asked Questions
What is black onyx cocoa and can I substitute regular cocoa powder?
Black onyx cocoa is a heavily Dutch-processed cocoa with an intensely dark color and very low acidity — it’s what gives Oreo cookies their distinctive black color. The recipe uses 2 tbsp alongside 8 oz of quality dark chocolate (at least 60% cocoa) to make an exceptionally deep-flavored ice cream. Regular Dutch-process cocoa can be substituted, though the color will be a deep brown rather than near-black and the flavor will be slightly less intense.
Why does the ice cream custard need to chill for at least 2 hours before churning?
The instructions say to strain the custard through a mesh sieve into a large bowl and then chill in the refrigerator for at least 2 hours or up to overnight before placing it in the ice cream machine. Churning warm custard prevents proper freezing — the base must be fully cold so the ice cream machine can freeze it quickly and create a smooth, creamy texture rather than icy crystals.
How much sugar in the ice cream recipe?