Halva is a dense, sweet confection found in different parts of the world. It can be either flour-based or nut-butter-based. The halva we found here is of the latter type, and is made of tahini sweetened with honey or sugar, flavoured or filled with nuts or not, then cooked and cut in slabs. It’s crumbly, and really tastes like sesame seeds.
I made last week this halva eggless ice cream as a healthy-ish treat for the weekend!
The quantities in the recipe here make about 3 cups of ice cream (750 ml), so I guess it should serve 5-6 people.
- 1 cup of crumbled plain sesame tahini halva
- ½ cup of raw almonds
- 5 medjool dates, pitted
- 1 cup of heavy cream or half and half
- 1 cup of whole milk
- A pinch of salt
- Optional: black sesame seeds to decorate
According to the type of ice cream machine: 24 hours before making the ice cream, place the ice cream maker’s freezer bowl in the freezer if applicable.
Add the halva, almonds, dates, cream, milk and salt in the blender, and blend until combined and the almonds and dates chopped.
Refrigerate the mixture covered for 1 to 2 hours, or overnight (this is what I do).
Insert the frozen ice cream maker’s freezer bowl into the ice cream machine. Pour in the mixture and freeze according to the manufacturer’s instructions. Transfer the ice cream to a food container with a lid, and freeze covered for up to 2 hours or until hard enough to scoop. If the ice cream is left longer in the freezer, remove from the freezer 10-15 minutes before serving otherwise it will be too difficult to scoop. Before serving, decorate with some black sesame seeds, and enjoy!