Description
Decadent No-Churn Tahini Halva Ice Cream to Beat the Heat
Ingredients
Scale
- 2 cups heavy cream (cold)
- 1 can (14 oz.) sweetened condensed milk
- 1/2 cup tahini (provides richness)
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp milk or half-n-half or additional heavy cream (to adjust thickness)
- 1 cup halva (crumbled)
Instructions
- In a medium mixing bowl, blend the sweetened condensed milk, tahini, vanilla extract, and salt. Stir well with a rubber spatula until fully smooth. If it’s too thick, mix in 2 tablespoons of milk, half-n-half, or heavy cream for easier blending.
- Using a stand mixer or electric mixer, whip the cold heavy cream until you achieve stiff peaks.
- Scoop about 1/2 cup of the whipped cream into the tahini mixture. Gently stir it together to lighten the tahini blend.
- Pour the tahini mixture into the bowl with the whipped cream. Carefully fold them together until no streaks remain.
- Fold in 3/4 cup of the crumbled halva into the ice cream mixture.
- Transfer the mixture into a loaf pan and sprinkle the remaining halva on top. Cover tightly with plastic wrap and place it in the freezer for at least 8 hours or until fully set.
Notes
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Churn
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg