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.