Tuesday, October 2, 2018

Low Carb Halvah Ice Cream

One of the simplest halvah recipes I’ve found is sesame paste (a.k.a tahini), honey, vanilla, and pistachios. Converting this into an ice cream is straightforward. I start with my Philadelphia ice cream base, add tahini, honey flavoring, vanilla extract, and pistachio nutmeats from Trader Joe’s. One word of advice: do not add any stabilizers to the mix unless you want a gooey paste of an ice cream. The tahini adds plenty of body on its own.

I like to drizzle some sugar-free honey on top. Looks nice and adds to the flavor!


Low Carb Philadelphia-style Ice Cream Base without any stabilizers
½ cup (128 g) tahini, well mixed
2 teaspoons LorAnn Oils honey flavoring
1 teaspoon pure vanilla extract
½ cup (60 g) Trader Joe’s Pistachio Nutmeats
Sugar-free honey to drizzle (optional)


  1. Put the pistachio nutmeats into an empty ice cream container and place it upright into the freezer.
  2. Follow the instructions for the Low Carb Philadelphia-style Ice Cream Base and mix in tahini into the base prior to cooking. Add the rest of the ingredients except the pistachios after the mix has cooled. Cover and chill in the refrigerator for a few hours.
  3. Follow your ice cream maker’s directions for making ice cream. Add the pistachios about ten minutes before it will be done churning. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.
Scoops of ice cream.

Scoops of ice cream.

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