Desserts Are Better Frozen

As you might have discovered by reading my previous posts, I love frozen desserts!  Have you ever tried frozen Lemon Meringue Pie or frozen Chocolate Chip Cookies?  They are so fantastic that your life will change!   
Ice cream is probably the most popular frozen dessert.  The cold and creamy texture can bring anyone to their knees asking for more!  I discovered this recipe for halvah ice cream by Vicky and Ruth from MayIHaveThatRecipe.  They grew up in Barcelona, Spain and have fantastic recipes and bold and colorful pictures on their site!  
If you have ever been to Israel and tasted halvah from the Jersualem marketplace you know what halvah tastes like!  It has a very dry consistency, but not unpleasant, and is so sweet and delightfully earthy at the same time.  Basically made of ground sesame seeds and sugar, it is a popular dessert in the Middle East.  

I adapted their recipe a bit by using cinnamon in my sauce instead of cardamom, and using dates as a garnish instead of pistachios.  This is a vegan and processed sugar-free dessert and tastes so divine, like seriously divine!  The original recipe called for powdered sugar, but I used a combination of maple syrup and potato starch.  It rocks the house, raises the roof…you get the point.
Halva Ice Cream with a Cinnamon-Halva Sauce
I adapted this recipe to eliminate cane sugar, but you can check out the real recipe HERE
Ice Cream:
2 C. Unsweetened Almond Milk
1/2 C. Tahini
4 TBS. Maple Syrup
Pinch of salt
Dates for garnish

Halvah Sauce:
2 TBS. Tahini Paste
2 TBS. Corn Starch or Potato Starch
2 TBS. Maple Syrup
2 TBS. Unsweetened Almond Milk
1/2 tsp. Ground Cinnamon
In a medium size sauce pan, bring milk and agave to a simmer. Remove from heat and slowly whisk in tahini until well incorporated. Add a pinch of salt, let it cool and refrigerate for at least 4 hours or overnight. Pour into an ice cream maker and churn until creamy, 15-20 minutes. Serve immediately (see note)

For the Halvah Sauce:
Whisk tahini and corn starch until well incorporated. Add almond milk and maple syrup one tablespoon at a time, stirring constantly. Add cinnamon and mix well. Drizzle Halvah sauce over sorbet right before serving 
and garnish with dates.

Notes
Sorbet will harden significantly once it freezes. If you are not planning on serving it immediately, we suggest freezing it in ready-to-eat portions and let it thaw for a couple of minutes before eating.  The sauce will harden and thicken in the fridge as well. 

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16 thoughts on “Desserts Are Better Frozen”

  1. I love this idea and I definitely prefer cinnamon to cardamom. I don't have an ice cream maker, but I think it would be yummy if I just freeze it in ice-pop molds.

    (I think tahini should be listed as an ice cream ingredient, right?)

  2. I liked your interpretation of our recipe. I have not had halvah with cinnamon, but sounds like a good combo. Hi, just FYI you forgot to add tahini to the list of ingredients on the ice cream base, just wanted to let you know.

  3. What a creative idea! I want to be in Jerusalem on a hot summer's day eating this! Let's pour some melted chocolate on top and call it a day πŸ™‚

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