Ice Cream Sandwiches | Easy | Tasty | Simple | Recipe

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Ingredients
400g pistachio ice cream
150g pistachios
50g hazelnuts
1 tsp cinnamon
2 tbsp sugar
150g melted butter
7 sheets filo pastry
1 tbsp rose water
1 orange, zested
1 heaped tbsp honey
Steps
1. Partially melt the pistachio ice cream (if you need to put it in a food processor and grind it until malleable). Place in a 20cm x 20cm square pan, spread outsides, and place back in the refrigerator for at least 3 hours or overnight.
2. To prepare the baklava, place the nuts, cinnamon, and sugar in a food processor and grind until fine.
3. Unfold your filo sheets and prepare a damp towel to put on the filo sheets while making the baklava to prevent the filo from drying out. Cut the filo into 10cm x 10cm squares.
4. Preheat the oven to 180°C and spread some melted butter on a shallow baking sheet. Place a filo sheet on a clean work surface. Brush with butter, brush another sheet of paper on top, then brush with butter.
5. Repeat this process until 4 layers are formed. Sprinkle the top with chopped nuts and spread with your fingers.
6. Layer 3 more buttered filo slices on top and finish with chopped nuts.
7. Bake for 15 minutes or until the top is golden brown.
8. Mix honey with water and orange blossom water.
9. To assemble, remove ice cream from freezer and cut into 10cm x 10cm squares. Remove the baklava cubes from the pan. Place each ice cream cube on top of one baklava and then the other, nut side up. Finally, pour the syrup over the baklava.
10. Garnish with extra grated pistachios and serve.
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