Halva Ice Cream made with Tahini and Honey

This guest post from Katie features nourishing ingredients and is sure to cool you down on a hot day. I use the Cuisinart ice cream and sorbet maker and love it! It is well used and loved in this family. You can also use this method to make ice cream without an ice cream maker. – Kimi

Summer days always have me dreaming of ice cream. I think it goes back to summers spent at my grandparent’s house, making ice cream in their old hand crank machine. The ice cream was delicious! I still like to make it today but thanks to modern appliances a batch of ice cream can be whipped out in less than 30 minutes!

This ice cream will give you a little taste of the Middle East. It is a twist on halva, a candy that is often made from tahini (roasted sesame seed paste). Not only is this dessert easy to make but it is full of nourishing ingredients as well. Raw milk and cream are always preferred but pasteurized will taste just as good. If you can’t have dairy, try substituting the cream and milk for two cans of full fat coconut milk.

Tahini and Honey Ice Cream

2 cups heavy cream
1 cup whole milk
½ cup tahini
½ cup raw honey
2 eggs
1 TBS vanilla extract
1 TBS arrowroot powder (optional for extra creaminess)
¼ tsp salt

Add all the ingredients to a blender. Blend on high until everything is completely incorporated. Pour into a frozen ice cream canister and freeze according to the manufactures instruction. The ice cream should be done in about 20 minutes. You can enjoy it soft from the maker or allow it to firm up  “ripen” in the freezer for 2 to 3 hours.

Katie Stanley is a dorm “mama” to 12 amazing girls ages 8 to 18 at a home and school for the Deaf in Baja California, Mexico. She and her “hijas” can be frequently found in the kitchen, the garden or making friends with their new chickens. She loves to read, hike the hills near her home and spend time with her girls. In her spare time Katie blogs at Mexican Wildflower about nourishing foods, herbal remedies, simple living, the Deaf, raising her girls and encouraging other women in their walk with Christ.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Comments

  1. says

    Wow, this looks so decadent! I love the combo of tahini and honey–they compliment each other so well. Since I cannot do dairy, I might try this with the coconut milk. Katie sounds like a truly inspirational person and I look forward to reading more about her on her blog.

  2. Tina says

    Katie, I am blessed to have a great source for raw milk and raw cream. That said, my Amish farmer’s cream is really “heavy”. So heavy that I have to spoon it out of the jar for my coffee – it doesn’t pour. Do you think that would work in this recipe or should I cut it with a bit of my whole raw milk? This recipe looks absolutely wonderful and I don’t use my ice cream maker enough! I have some family members that are Jewish and they would love this!

    • says

      That’s a wonderful blessing to have! If your cream is that thick you might want to swap some of it, maybe 1/2 a cup for whole milk. I wish my cream was that thick, I bet you could make some amazing raw butter with it! 🙂

  3. Hannah says

    Wow, this has to be the most unique idea for an ice cream flavor I have ever heard of!
    My mouth is literally watering to think about it. I am another who will have to try it w/ coconut milk instead of dairy. Thanks for the recipe, very inspiring!

  4. says

    Fabulous! I love Halvah so much that I will actually overlook corn syrup once a year or so to eat the grocery store brand. It’s like the forgotten amazing dessert! This ice cream sounds super duper! And a great new (to me) use for tahini!

  5. says

    This looks great! Based on ingredients I have on hand… I could do 2 cups coconut milk, some raw milk yogurt, and peanut butter! I wonder if that would work!

  6. Linda Adsit says

    I just got to your site googling tahini ice cream. I’m want sub it for peanut butter for nutritional reasons. I will be using full fat coconut milk and of course the honey. I can hardly wait. Also, I noticed that you use raw eggs in your ice cream. I do myself, but didn’t know of anyone else who did. Now I do. Thank you for the wonderful recipe.

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