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This recipe makes a rather luscious ice cream that tastes a lot like halvah. You may have to tweak the ingredient quantities to your own tastes, but if you use a good blender and an electric ice cream maker, it takes very little time to throw together. At a dinner party I served it to non-raw friends who were very surprised to find out it wasn’t store bought.
1 cup raw tahini (or white sesame seeds)
3 cup water
3 tablespoon raw honey or agave
¼ teaspoon finely ground sea salt (to taste)
1 tablespoon
natural vanilla extract, (ground vanilla pods steeped in water)
Blend all the ingredients together until very smooth. Pour into ice cream maker and chill until frozen. If necessary, spoon into freezer-safe container and place in freezer a further 30 minutes until firm. Scoop into individual dessert bowls or wine glasses and garnish with chopped nuts or similar.
Some variations:
Pistachio:
Add 0.25 cup pistachios and 0.5t spirulina before blending. Once ice cream has set, stir in another 0.25 cup chopped pistachios.
Chocolate:
Add 0.5 cup raw cacao powder before blending. Once ice cream has set, add 0.25 cup raw chocolate nibs for “chips” (optional).
