This ice cake looks impressive – but it’s embarrassing to make it embarrassed

As long as I can remember, my oldest child Byrd was attracted to the Greek mythology, which devoured every book on this topic that he could find. When he got older, he was particularly attracted to the Tradition Olympus Graphic Novels, a breathtaking multi -volume series about the relationship between Personhone and Hades, plays in modern times.

As a Byrd, who also likes to cook, it found out to find out The official Lore Olympus cookbook I was this summer, he was completely in. I recently had to give a little insight into the cookbook (in his eyes as “very cool”). It is as beautiful and lively as the books, but with brilliant, accessible recipes created by Allrecipes Senior Editorial Director Diana Moutsopoulos I can’t wait to do that.

One of my favorite recipes in the book is something that Moutemis Artemis’ Broken Phyllo Cherry Ice Ice Cream Cake. It is my ideal summer dessert – cool and creamy, with sour and humid cherries and the unexpected texture of the “broken” phyllo. And my favorite part on the dessert? A light, deliciously creamy no-churn ice cream holds the whole thing together.

“I made a broken Phyllo Baklava for the first time Semifreddo A few years ago for Greek Easter, ”says Moutsopoulos,“ and all of my guests loved it, so I knew that I was on something. ”Moutsopoulos wanted to avoid the flavors of duplicate Baklavawho were already represented in the cookbook (in Persephones baklava) and combined her broken Phyllo Semifreddo with a Cherry Cookie Semifreddo that she had developed, and this recipe was born.

One of the most intelligent aspects of the recipe is the no-churn cherry ice cream, which produces Moutsopoulos by combining beaten heavy cream with sweetened condensed milk and cointreau. The cherry taste comes from the cherry Sweet spoon: Sirupy fruit that is served on a spoon as a dessert at the end of a traditional Greek meal.

“I love cherry spoon sweet,” Vysino “in Greek, which is kept in syrup. It is definitely the most common and widespread by all Greek spoons of sweetsBut Amarena cherries Also work super well in need. “Moutsopoulos explains that CoinTreau liqueur helps the ice to stay creamy, although it is not an alcohol because alcohol does not form ice crystals.

Moutsopoulos has a few additional tips to make this satisfactory summer dessert easier. She notes that you can do the broken phyllo in advance so that you don’t do everything on the same day. Simply bake the Phyllo, cool it down completely, break it up and store it in an airtight container until you are ready to assemble the cake. “If you put the Phyllo in the fridge before baking, it helps crispy in the oven. I recommend not to skip this step,” she says. “If you have no space in your fridge, you can cut the Phyllo stack into two halves and use two quarter leaf pans instead – you will break the Phyllo!”

Byrd and I look forward to making Artemis’ broken Cherry Phyllo ice cream for cookouts and other summer meetings, and we can hardly wait to try some of the other recipes of the book, including a very clever sheep -Pan -Huhn -Gyros, which, after a quick track, sounds an excellent dinner and the Shrimp sagana caution an impressive MEZE spread.

Looks like I go into Greek mythology just like my child!

Artemis’ broken Phyllo Cherry Ice Cream Cake

Serves: 6 to 8
Preparation time: 30 minutes
Cooking time: 15 minutes
Extension: 8 hours, freeze

Ingredients

For the broken phyllo:

2 tablespoons of butter, melted
4 leaves Phyllo (see note)
1 1/2 tablespoon of granulated sugar

For the ice:

1 pint (470 ml) heavy whipped cream, cooled
1 can (14 oz / 397 g) sweetened condensed milk
1 tablespoon of Cointreau (see tip)
1 pinch of salt
1 cup (225 g) Amarena cherries or Greek Sauerkirschlöffel Süß (Vysino)

Directions

1. Make the broken phyllo: brush a baking sheet with a melted butter and put a sheet of phyllo on it. Clean the Phyllo leaf with butter and then put a second sheet on it. Layer and brush every sheet with butter until all leaves are stacked on top of each other. Brush the top of the last sheet with butter and sprinkle evenly with the sugar. Place in the fridge until the butter is detached for 5 to 10 minutes.

2. Heat the oven to 375 degrees F (190 degrees C). Place a 9-time 5-inch loaf (23 x 13 cm) with parchment paper with a lot of overhang.

3. Remove the Phyllo from the fridge and transfer it into the oven. Bake up to crispy and a deep golden brown brown from 10 to 15 minutes. Set aside to cool down.

4. Make the ice cream: beat the heavy whipped cream with an electric mixer until stiff tips form, about 4 minutes. Add the condensed milk, cointreau and salt and fold it together carefully until there are no stripes.

5. Break the cooled phyllo with your hands into small pieces that are approximately 12 mm (approximately ½ inch).

6. Sprinkle a thin, even layer of Phyllo on the bottom of the prepared loaf pan. Point with about a third of the cherries. Cover with about a third of the cream mixture. Repeat the layers and end with a cream layer.

7. Put the pan in the freezer and freeze for 8 hours or overnight.

8. If you are ready to serve, invert the pan on a serving plate or a cutting board and carefully remove the parchment paper. Cut the cake and garnish each portion with extra broken phyllo.

TIP: If you don’t have a cointreau, use brandy or metaxa. You can also skip the alcohol completely and use 1 teaspoon of vanilla extract instead.

Note from the cook: You can do the Phyllo days in advance; Simply store it in an airtight container until it is needed.

Reprinted from the official Lore Olympus cookbook. © 2025 by Rachel Smythe and webtoon. Published by Inclore, a reprint of Random House, a department of Penguin Random House LLC.