Halva Ice Cream

Making ice cream at home has never been easier, and this Halva Ice Cream will be your next go-to flavor.

If you have made some of my other ice cream recipes, then you know how fun and EASY it is to make ice cream at home. Halva has always been one of my favorite desserts. It is a soft and flaky tahini-based dessert that completely melts in your mouth. With National Ice Cream Month here, I knew I had to make something heavenly.

Ingredients

• Heavy Whipping Cream – This will give the no-churn halva ice cream light and fluffy interior.
• Sweetened Condensed Milk – It’s very important to make sure the condensed milk is sweetened. This is what will help sweeten the ice cream.
• Tahini – this adds the rich, velvety flavor of halva to the ice cream.
• Halva – Adding bits and swirls will add a wonderful texture that you won’t be able to resist.

How to make Halva Ice Cream?

Since this is no-churn ice cream, we don’t need an ice cream maker to make it. We only need a stand mixer fitted with the whisk attachment. Add the cold heavy whipping cream to the bowl of your stand mixer, and whisk on medium speed until you reach stiff peaks. This should take about three or four minutes.

In the meantime, add the sweetened condensed milk, vanilla extract, and tahini to a medium-sized bowl. Mix with a rubber spatula until fully incorporated. Set that aside until your heavy whipping cream is ready.

When the heavy whipping cream is formed to stiff peaks, gently fold together the heavy whipping cream and the sweetened condensed milk mixture until combined. Then, fold in the 3/4 of the halva.

Transfer the ice cream into an airtight container, layering more pieces of halva. Add 1/2 of the ice cream into the container and add 1/8 halva on top. Repeat with the second layer.

Allow the ice cream to freeze for at least six hours, but overnight is best.

Did you make this recipe?

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