Imagine the warm, sun-drenched days of a Middle Eastern summer, captured in a cone of creamy goodness. This vegan halva tahini ice cream combines the rich, nutty flavor of sesame with delightful chunks of halva that surprise you in every bite. It's a sweet treat that not only refreshes but also transports you to a world of exotic flavors and sunny afternoons. Perfect for hot days or any time you want a scoop of something special!
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In our house, dessert didn't come in colorful cartons or studded with rainbow sprinkles. Ours lived in foil-wrapped blocks tucked behind couscous and silan - a tin of halva, always half-crumbled, always within reach. No one ever called it dessert, but I knew what it was. With a spoon in hand and the kitchen quiet, I'd sneak bites when no one was looking.
I must've been six or seven the first time I finished a whole tin. I got a stomachache. My grandmother laughed and scolded at the same time: "Halva is not for eating like that!" But I couldn't help it. There was something about the texture. Soft and grainy, sweet with a faint bitterness, a little clingy on the roof of the mouth, that stayed with me. Like sesame always does.
That pantry tin followed us from childhood balconies in Israel to apartment kitchens in Montreal. And tahini followed too, in quieter ways - stirred into dressings, whisked into dips, baked into cookies. Even now, there's always a jar on our counter, the label peeling, the rim sticky. When I make a quick tahini sauce to go over roasted vegetables, it still reminds me of my grandmother's kitchen. The windows open. The scent of sesame rising into the courtyard.
Years later, I started craving that same sweet-nutty balance. Only colder. And that was how this ice cream began. A grown-up version of my childhood pantry raids, softened by coconut milk and swirled with tahini. It's the flavor that takes me back to summers spent barefoot on cold tile, the fridge humming, and my cousins arguing over whose turn it was to scoop ice cream into tiny glass bowls.
If you're fans of homemade ice cream, we have a few of those recipes on rotation every summer. This year, a smooth and lightl sweetened Honey Ice Cream is my kids' current seasonal favorite.
What is Tahini Halva?
Halva - halvah, as my grandmother said it - is one of those foods that carries memory in its texture. Made from ground sesame tahini and sugar, tahini halva is popular throughout Israel and among Jews across the diaspora. It's often dense, crumbly, and flecked with pistachios or cocoa, sliced to order in open-air markets where the scent of sesame hangs in the heat. In our family, it was a quieter presence. No ceremony. Just always there.
Among Jewish communities from Iraq, Iran, Syria, Morocco, and Egypt, halva is often wrapped in parchment and shared during holidays. But in our home, it was more of a everyday thing. Snacked on after school, packed into travel bags, crumbled into yogurt, or sliced into neat rectangles by my father on slow weekends. I never really thought of it as fancy. It was sweet and strange and grown-up and familiar, all at once.
Love tahini? These chocolate tahini cookies remind me of the tahini cookies I used to get from my neighbour every year around Purim. They taste like home!
In this ice cream, the halva doesn't melt away. It stays whole in little hidden bits, like crumbs of memory suspended in cold. The tahini base brings warmth and balance, folding it all together. I sometimes serve it next to berry labneh with infused olive oil, the tang of the yogurt bright against the mellow sesame.
And on evenings when the kids are asleep and the windows are open again, I might pour myself a 1001 Arabian Nights cocktail, where pineapple, whiskey, and tahini swirl together in a glass where it tastes like something familiar and far away. Like halva. Like home.
Ingredients
- Full-Fat Coconut Milk - I use full-fat coconut milk for its thick, creamy texture. It gives the ice cream body and richness without needing dairy. I noticed some brands are thicker than others, so shake the can before opening, and give it a quick stir if it looks separated. You can try this recipe with light coconut milk, but the result is far icier and lacks the silky mouthfeel that makes this scoop so special.
- Tahini - I always reach for a good-quality, pourable tahini made from hulled sesame seeds, it blends smoother and tastes gentler. If your tahini has separated, stir it thoroughly before using.
- Vegan Halva - I use an Israeli-style tahini halva, firm and sliceable, not the syrupy kind. If you can't find a vegan halva, you can skip it and still enjoy a beautifully sesame-forward ice cream, but it's worth seeking out.
- Vanilla Extract - For extra roundness and warmth. I add a splash of vanilla to soften the edges of the tahini and bring all the flavors together. If I'm feeling indulgent, I'll scrape in the seeds from half a vanilla bean instead, but extract works beautifully here.
See the recipe card for full list and exact quantities.
The Ninja Creamii is heralded as the best healthy ice cream machine on the market!
Instead of a separate machine, I use the ice cream machine attachment for the Kitchenaid. It gets plenty of use here!
How to Make Vegan Halva Tahini Ice Cream
This vegan halva tahini ice cream is creamy, deeply nutty, and rooted in memory. With a coconut milk base and swirls of sesame, it's a summer favorite that comes together in just a few steps. It will take a little patience, but the result is something you'll come back to all summer long. Here's how to make this recipe:
Warm the Base
In a medium saucepan, whisk together the full-fat coconut milk, sugar, and vanilla extract over medium heat. Stir gently and continuously, warming the mixture until the sugar has fully dissolved. You're not trying to boil it, just warm enough that everything melds smoothly.
Stir in the Tahini
Once the mixture is heated through and the sugar is dissolved, remove the pan from the heat. Add the tahini and whisk until completely smooth. The base should be creamy, slightly thickened, and uniform in color. Let it cool for a few minutes before transferring.
Chill Thoroughly
Pour the tahini-coconut base into a container, cover, and refrigerate for at least 2 hours. It should be fully chilled before churning. This helps the ice cream set up with a smoother texture.
Churn the Ice Cream
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. It should begin to thicken and turn pale and creamy as air is whipped in. This usually takes about 20-25 minutes, depending on your machine.
Add the Halva
In the last minute of churning, crumble the vegan halva into the machine. Let it fold into the ice cream gently. You want small, soft bits of halva scattered throughout, not fully mixed in. If your halva is very soft, you can also fold it in by hand right after churning.
Freeze Until Scoopable
Transfer the churned ice cream to a freezer-safe container and smooth the top. Cover with a lid or press parchment directly against the surface to help prevent ice crystals. Freeze for at least 4 hours, or until firm enough to scoop.
Serve Cold
Scoop into bowls, cones, or eat it straight from the container with the biggest spoon in your drawer. This is the kind of ice cream that tastes like a memory - creamy, toasty, and full of quiet joy.
Storage
Once your halva tahini ice cream is tucked into its container, press a sheet of parchment paper directly on the surface before sealing it with a lid. This small step helps keep the texture smooth and prevents any unwanted frost from forming.
It will keep well in the freezer for about a week! If the ice cream feels too firm when you first take it out, let it rest on the counter for 5 to 10 minutes before scooping. The halva softens slightly and the tahini flavor becomes even more pronounced.
Top Tips
Shake the coconut milk well - some brands separate heavily, with a thick cream layer at the top and water underneath. I always give the can a good shake before opening, especially if it's been sitting in the pantry a while. This helps avoid lumps and gives you a smoother, more even base from the start.
Adjust thickness after chilling - depending on your tahini and coconut milk, the base can thicken quite a bit in the fridge. If it looks too dense to churn, I stir in a splash of unsweetened oat or almond milk. Start with a tablespoon! You want it pourable, not runny.
Crush the halva gently, not too fine - the best bites come from uneven bits of halva. Some almost melted, others still holding their shape. I crumble it by hand right before adding it to the churn. Too small, and it disappears. Too large, and it throws off the texture. You want that sweet little surprises in every scoop.
Recipe
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Halva Tahini Ice Cream
Equipment
- Ice cream maker
- Wooden Spoon or Spatula
Ingredients
- 2 cans (13.5 oz) full-fat coconut milk shaken well
- ½ cup sugar
- ¼ cup tahini smooth, pourable
- ¼ cup crumbled vegan halva firm, not syrupy
- 1 teaspoon vanilla extract
Instructions
- In a saucepan over medium heat, whisk together the coconut milk, sugar, and vanilla extract. Heat until the sugar has fully dissolved and the mixture looks smooth and glossy. Avoid letting it boil-just warm it enough to combine.
- Remove from heat and whisk in the tahini until completely smooth. The mixture should be creamy and slightly thickened. Let it cool for a few minutes.
- Pour the tahini base into a container, cover, and refrigerate for at least 2 hours or until completely chilled. If it thickens too much in the fridge, stir in a tablespoon of plant-based milk to loosen before churning.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions. This usually takes 20-25 minutes. It should look pale, thick, and smooth.
- In the last minute of churning, crumble in the vegan halva. Let the pieces fold gently into the ice cream without fully blending in.
- Transfer to a freezer-safe container and smooth the top. Press a piece of parchment directly onto the surface if you like. Cover and freeze for at least 4 hours or until scoopable.
- Let sit at room temperature for 5-10 minutes before scooping. Serve in bowls, cones, or straight from the container
Nutrition
