This is a unique, exotic dessert that combines the classic Middle Eastern ingredients sesame paste (tahini) and silan (date honey). You can replace the silan with regular honey or maple syrup if silan isn’t readily available at your local market.
Halvah Sesame Ice Cream
Servings
8 Servings
Ingredients
- 1 cup sesame seeds
- ½ cup sugar
- ½ teaspoons salt
- 2 teaspoons cardamom optional
- ⅓ cup tahini paste
- 1 cup date honey silan
- ¼ cup warm water
- 2 cups shredded halvah
- 1 cup chopped dates
- 1 56-ounce container vanilla ice cream, room temperature
Instructions
- Line a baking sheet with parchment paper.
- In a non-stick skillet, pour sesame seeds, sugar, salt, and cardamom (if using) and cook on medium heat for 3 minutes, until sugar caramelizes.
- Stir and coat sesame seeds and pour onto parchment paper to cool.
- Once cooled, break sesame seeds into chunks. Store in airtight container until ready to use.
- Combine tahini paste, date honey, and warm water to create a caramel-like sauce.
- Scoop out half the ice cream in a bowl and swirl in a third of the caramel and sesame seeds. Top with remaining ice cream and swirl another third of the caramel and sesame seeds, leaving the remaining caramel and sesame seeds for serving.
- When ready to serve, scoop out two scoops of ice cream per person. Top with shredded halvah, dates, and remaining caramel and sesame seed crunch.
- Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.
Coconut sugar, date sugar, honey (but the honey would have to be cooked to the right candy making stage in order to harden, is my guess)
Thanks, Jill. I suppose no matter what I cannot get away from the sugar/carbs in dessert. Chag Sameach!
I bet you could also buy some of those old fashioned sesame candies that our grandmother’s used to give us and crush them coarsely and that would save lots of work and clean up too.
Please tell me what I can sub for that refined sugar.