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
2 C. Unsweetened Almond Milk
1/2 C. Tahini
1/2 C. Tahini
4 TBS. Maple Syrup
Pinch of salt
Dates for garnish
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.
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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Ready for a fun giveaway to celebrate one year of Kosher Connection? We are giving away two prizes from Emile Henry. A Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win- you can enter up to 23 ways! Two winners will be chosen at random.
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