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Halva Ice Cream

Halva Ice Cream

This halva ice cream proves that a genuinely creamy, richly flavored frozen dessert requires nothing beyond a bowl, a whisk, and a block of tahini fudge crumbled into a whipped cream base. You follow this no-churn method once, understand what halva contributes to the flavor and texture, and never look at a store-bought specialty pint the same way again. Whether you garnish with pistachios or a chocolate drizzle, this halva recipe turns a two-in-the-morning craving into a dessert worth making on purpose next time.
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Prep Time 15 minutes
4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Dessert, Ice Creams and Sorbets, Desserts
Cuisine: Mediterranean, Middle Eastern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup heavy cream crème fraîche, 35% fat content - Grab the good stuff, this is not the time to pretend skim milk will magically whip into peaks.
  • 1/2 cup sweetened condensed milk The sticky glue that makes no-churn ice cream possible.
  • 1 tbsp whipped cream powder Chantilly powder - Totally optional, but helps stabilize things if you have it in your pantry.
  • As desired Raya Shamiya Halva/Tahini fudge - Crumble up this halva, and eat a few chunks while you work, it is fine.

Equipment

  • Mixing bowl
  • Whisk or hand mixer
  • Freezer-safe container

Method
 

  1. Whip the base
    You combine the heavy cream and sweetened condensed milk in a chilled mixing bowl and whisk vigorously until the mixture thickens into a smooth, cohesive cream that holds its shape when you lift the whisk. This takes several minutes of steady effort with a hand whisk or under two minutes with an electric hand mixer. You switch hands or reach for the mixer if your arm cramps, since there is no reward for doing this by hand beyond a slightly sore forearm.
  2. Add the whipped cream powder
    You add the tablespoon of Chantilly powder to the whipped base and continue whisking until it disappears completely into the mixture. You skip this step entirely if you do not have the powder on hand. The base still whips and freezes correctly without it, just with marginally less structural stability over a longer freezer stay.
  3. Prepare the halva
    You crumble your desired amount of Shamiya halva into small, uneven pieces, allowing a few larger chunks to survive the process intentionally. The larger pieces create pockets of dense, fudgy tahini flavor scattered through the ice cream, and whoever finds one in their scoop treats it as a genuine win.
  4. Fold in the halva
    You add the crumbled halva to the whipped cream mixture and fold it in gently from the bottom to the top using a spatula, working in slow, deliberate strokes rather than aggressive stirring. Aggressive mixing at this stage deflates the air you just worked to whip into the cream, which flattens the final texture from airy to dense. You stop folding the moment the halva pieces distribute evenly throughout the mixture.
  5. Transfer and freeze
    You pour the finished mixture into a cake mold or container that spent time chilling in the freezer beforehand, spreading it into an even layer with the spatula. You garnish the top with extra crumbled halva, crushed pistachios, or a chocolate drizzle if you want a finished presentation. You return the container to the freezer and let it set for a minimum of four hours. Attempting to eat this halva ice cream at the two-hour mark produces a soft, soupy result rather than a scoopable one, and patience through the full four hours makes the difference.

Recipe Notes

  • Chill the bowl and whisk in the freezer beforehand for the cream to whip up properly.
  • Taste the base before adding more condensed milk the halva already brings plenty of sweetness.
  • Freeze for a minimum of 4 hours, ideally overnight, for the best texture.
  • Keeps up to 1 month in the freezer in an airtight container; press plastic wrap directly onto the surface to prevent ice crystals.
  • Do not store in the fridge it melts too quickly at that temperature.