This no-churn ice cream slice is inspired by halva, a sweet Middle Eastern confection that sings with bittersweet sesame flavour. Top slices with summer fruit to contrast this dessert’s richness and add a pop of colour.
1 cup (250 mL) tahini
1 cup (250 mL) full-fat vanilla Greek yogurt
2 large organic eggs
1/2 cup (125 mL) fine raw cane sugar or coconut sugar
Zest of 1 lemon
3 Tbsp (45 mL) lemon juice
1 Tbsp (15 mL) vanilla extract
1/4 tsp (1 mL) salt
1/2 cup (125 mL) chopped pistachios or walnuts
Line standard loaf pan with parchment or plastic wrap, making sure none of the metal is exposed (the mixture will stick to metal) and leaving lots of overhang.
In stand mixer fitted with whisk attachment, add tahini, yogurt, eggs, sugar, lemon zest, lemon juice, vanilla, and salt. Beat on medium-high for 2 minutes, until combined and beginning to lighten, stopping to scrape down sides of bowl once or twice. Stir in chopped nuts. Pour into prepared loaf pan, fold overhanging parchment or plastic wrap, and freeze for at least 8 hours, preferably overnight.
To serve, remove from freezer and leave frozen halva at room temperature for 10 minutes or until you can easily remove it from the loaf pan. Unfold overhanging plastic or parchment, invert onto serving platter, and remove remaining plastic or parchment. Dip a chef’s knife into hot water, dry it, and then slice and serve halva; repeat cutting technique for each slice. Store leftover halva, wrapped, in the freezer.
Tip: if you can’t eat raw eggs, replace them with 1/2 cup (125 mL) organic whipping cream or 1/2 cup (125 mL) coconut cream.