I used to make halva ice cream using ready-made vanilla ice cream, thawing this slightly and then mixing in honey and tahini, then refreezing. Totally delicious with the essence of halva coming through.
Thought this would work well with yoghurt as a base, but will definitely want to try it with a creamy ice cream base.
- 1kg full cream greek yoghurt (used the Woolies organic one)
- 100ml easy pour honey (makes the mixing in easier) – you could add more if you want it sweeter
- 4 Tbsp tahini
Mix all of the above in a bowl and churn through an ice cream maker if want to make a frozen dessert.
This thick creamy mixture is so delicious as is, it would work so well just dolloped directly onto fruit, caramelised fruit, baked fruit, muesli or as a cream replacement with a nice almond tart.
Sprinkle on some toasted nuts or stir through chopped pistachios.