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Halva Ice Cream made with Tahini and Honey

July 11, 2012 by KimiHarris 31 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

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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KimiHarris

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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Filed Under: Dairy Free, Desserts, Gluten Free, Vegetarian

Previous Post: « Lemon Pound Cake (gluten-free and delicious)
Next Post: Pennywise Platter Thursday 7/12 »

Reader Interactions

Comments

  1. Lauren @ Empowered Sustenance

    July 11, 2012 at 12:25 pm

    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.

    Reply
    • Katie@ Mexican Wildlflower

      July 11, 2012 at 12:51 pm

      Thanks Lauren, I hope you like it with the coconut milk!

      Reply
  2. Tiff @ Love Sweat and Beers

    July 11, 2012 at 12:28 pm

    I’ve never heard of halva, but I’m certainly intrigued! I like most anything with tahini, and this is definitely a new way to enjoy it.

    Reply
    • Katie@ Mexican Wildflower

      July 12, 2012 at 8:44 am

      Tahini is wonderful isn’t it?

      Reply
  3. Tessa@TessaDomesticDiva

    July 11, 2012 at 12:34 pm

    Wow, that combo sounds AMAZING and unusual!! Thanks for the idea!

    Reply
    • Katie@ Mexican Wildlflower

      July 11, 2012 at 12:51 pm

      Your welcome!

      Reply
  4. Danielle

    July 11, 2012 at 1:31 pm

    My daughter and I love tahini in humus. where do you find tahini in stores?

    Reply
  5. Katie@ Mexican Wildlflower

    July 11, 2012 at 1:46 pm

    I bought my tahini at Safeway. Right now I’m in Nortern CA. I have also found it at Henry’s, Sprouts and Whole Foods.

    Reply
    • Sarah P.

      July 11, 2012 at 7:45 pm

      Any Middle Eastern or Indian market will also carry it, and much less expensively too! We buy it by the quart or gallon. 🙂

      Reply
      • Katie@ Mexican Wildflower

        July 12, 2012 at 8:45 am

        I’l have to look next time I’m at a Middle Eastern market. Thanks for the tip!

        Reply
  6. RJ

    July 11, 2012 at 1:59 pm

    Mmmm! This looks amazing Katie!

    Reply
  7. Katie@ Mexican Wildlflower

    July 11, 2012 at 2:44 pm

    Thanks RJ!

    Reply
  8. Tina

    July 11, 2012 at 2:45 pm

    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!

    Reply
    • Katie @Mexican Wildflower

      July 11, 2012 at 6:35 pm

      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! 🙂

      Reply
  9. Hannah

    July 11, 2012 at 3:01 pm

    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!

    Reply
    • Katie @Mexican Wildflower

      July 11, 2012 at 6:36 pm

      Thanks Hannah, I hope you like it!

      Reply
  10. Marillyn @ just-making-noise

    July 11, 2012 at 4:09 pm

    Sounds good Katie! I will have to try it sometime. I actually have a bottle of tahini that has been sitting around too long! Need to put it to use 🙂

    Reply
  11. Katie @Mexican Wildflower

    July 11, 2012 at 6:39 pm

    Mare, sounds like the perfect time to use the tahini. You should make some hummus too!

    Reply
  12. Natali

    July 11, 2012 at 8:16 pm

    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!

    Reply
    • Katie@ Mexican Wildflower

      July 12, 2012 at 5:45 am

      Natali, I over look the corn syrup on a rare ocation as well. My goal is to make my own sometime. I hope this ice cream satisfies your halva cravings! 🙂

      Reply
      • Penniless Parenting

        July 18, 2012 at 2:28 pm

        I make my own halva by taking tahini paste, mixing it with a drop of honey, and it’ll start to thicken. Add a little more honey and it’ll thicken some more. Add a little water until you have something that is almost solid. Then shape into a log and leave it out to dry. Not the traditional way of making it, but it works.

        Reply
        • Katie@ Mexican Wildflower

          July 18, 2012 at 8:58 pm

          Sounds amazing Penny, thanks for the tip!

          Reply
  13. Meagan

    July 12, 2012 at 7:31 am

    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!

    Reply
    • Meagan

      July 13, 2012 at 7:12 am

      I just made this with a mixture of raw whole milk, coconut milk, and raw whole milk yogurt. Peanut butter. So far it’s great! I think the amount of raw honey was a bit too sweet for my taste, so I may reduce next time. YUM! Thanks again for sharing

      Reply
      • Katie@ Mexican Wildflower

        July 17, 2012 at 6:44 pm

        Sounds like a fun combo! Depending on the recipe I use less honey sometimes too. 🙂

        Reply
  14. Katie@ Mexican Wildflower

    July 12, 2012 at 7:41 am

    Megan, I don’t know why not. I’ve made ice cream with coconut milk and yogurt before. It sounds good!

    Reply
  15. Rebeca

    July 12, 2012 at 4:24 pm

    I’m making this tonight! Thanks. Yummmm!

    Reply
    • Katie@ Mexican Wildflower

      July 12, 2012 at 6:53 pm

      Enjoy! I need to make some again too!

      Reply
  16. April @ The 21st Century Housewife

    July 23, 2012 at 2:08 am

    This ice cream sounds so delicious – I love the combination of sesame seeds and honey! What a delicious and wholesome treat!

    Reply
    • Katie@ Mexican Wildflower

      July 26, 2012 at 8:47 pm

      Thanks April!

      Reply
  17. Linda Adsit

    February 8, 2016 at 10:21 am

    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.

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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