Tahini and Halva Ice Cream is a traditional Israeli recipe for a no-churn ice cream made from a blend of whipped cream, tahini and honey that incorporates crumbled halva into the mixture. The full recipe is presented here and I hope you enjoy this classic Israeli version of: Tahini and Halva Ice Cream.
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Tehina and halva ice cream combines creamy sesame paste with crumbly sweet halva in cream for a frozen dessert that’s rich and nutty. This no-churn version lets you skip the ice cream maker.
Whip the cream in a bowl until stiff peaks form (about 3 minutes). Now gently fold in the tahini, honey, vanilla extract and sea salt until fully and evenly incorporated.
Add the crumbled halva, folding lightly to distribute evenly without deflating the whipped cream mixture.
Transfer the ice cream mixture to a loaf tin, smoothing the top with a spatula.
Cover tightly with clingrilm, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming during the freezing process.
Set in your freezer and freeze for at least 6 hours, or until firm.
A scoop of this ice cream reveals a velvety texture with bursts of halva.
Serve drizzled with extra tahini for an even deeper sesame flavour.
