One of my favorite treats as a kid was halvah. It’s an ancient candy made of tahini (sesame seed butter) and honey with a flaky, dense texture. The dessert is pareve–neither meat nor dairy-in terms of Kosher dining.
I wanted to experiment with a coconut milk-based ice cream and the flavors of halvah kept popping back in my mind. The ingredients worked very well with each other. The result is a very creamy, almost peanut nut butter flavored ice cream. However, it is nut-free as well as dairy-free.
I topped my scoops with shaved coconut, dark chocolate, and crushed pistachios. It was awesome solo too.
While you’re enjoying the flavor of this treat, consider the health benefits it brings to you. Sesame seeds are a source of copper, manganese, and calcium. They also contain the type of fiber that helps to lower cholesterol and prevent high blood pressure. Another plus, they help to protect the liver from oxidative damage.
- 1 14-ounce can full fat coconut milk or coconut cream
- ½ cup lite coconut milk
- 1 ½ teaspoons vanilla extract
- ½ cup tahini (sesame seed butter)
- 6 tablespoons honey
- ¼ teaspoon sea salt
- Place all ingredients in a blender and blend until smooth.
- Churn according to manufacturers instructions.
- Transfer to a freezer-proof container and place in freezer for at least an hour.
- Top with nuts, dark chocolate, goji berries, or shaved coconut.