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.