Vegan Tahini “Ice Cream” with Pistachios & Cardamom Halvah Sauce

 

Vegan tahini icecream with sweet halvah sauce and crunchy pistachios

The longer I live, the more I realize how much us humans love to complicate things. So much that even Facebook has “It’s complicated” as an option for your relationship status. Go figure…

Why we do it, I really don’t know. But I’ll be the first one to admit that I have mastered the art of complication in several aspects of my life. Even  Especially cooking.

Here’s a great example: ever since my family got me an ice cream maker for my birthday a couple of years ago, I’ve tried to come up with the perfect recipe for vegan ice cream. And I say “tried” because all my attempts have failed miserably.  Believe me when I say  I’ve tried it all: from using silken tofu to gums and gels and wacky chemistry… All I ended up with was a never ending list of ingredients and something that maybe wasn’t so bad, but definitely was not ice cream…

So I’ve been thinking…  it might be time to try the simplistic approach to things, see what happens. I gotta say, so far, it’s been working pretty well.  And that’s exactly what I did with this recipe, too. No weird ingredients. No science. No complications. Just a few ingredients, a simple method. That’s it.

Vegan tahini icecream with sweet halvah sauce and crunchy pistachios

You wanna know what happens when you make the decision to uncomplicate things? Life becomes easier, you’re happier and everything is way more enjoyable.

And you end up with pretty darn good vegan ice cream, too ;)

Enjoy!

 

Vegan tahini icecream with sweet halvah sauce and crunchy pistachios

5.0 from 1 reviews

Vegan Tahini “Ice Cream” With Pistachios & Cardamom Halvah Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Kosher / Middle Eastern
Serves: Approx. 1 quart
Ingredients
Instructions
  1. In a medium size sauce pan, bring milk and agave to a simmer
  2. Remove from heat and slowly whisk in tahini until well incorporated. Add a pinch of salt, let it cool and refrigerate for at least 4 hours or overnight
  3. Pour into an ice cream maker and churn until creamy, 15-20 minutes. serve immediately (see note)
  4. For the Halvah Sauce:
  5. Whisk tahini and confectioner’s sugar until well incorporated.
  6. Add almond milk one tablespoon at a time, stirring constantly
  7. Add cardamom an mix well
  8. Drizzle Halvah sauce over sorbet right before serving and garnish with pistachios
Notes
Sorbet will harden significantly once it freezes. You you are not planning on serving it immediately, we suggest freezing it in ready-to-eat portions and let it thaw for a couple of minutes before eating

 

Vegan tahini icecream with sweet halvah sauce and crunchy pistachios

ENJOY! From May I have that recipe!

Vegan tahini icecream with sweet halvah sauce and crunchy pistachios

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9 Responses to Vegan Tahini “Ice Cream” with Pistachios & Cardamom Halvah Sauce

  1. Lauren May 3, 2013 at 7:06 pm #

    This looks delicious! I love homemade ice cream, but never thought to add tahini. What a great idea! :-)

    • Vicky & Ruth May 4, 2013 at 9:25 pm #

      Thanks!! The tahini is a great substitute for cream in this recipe. And because it has such an intense flavor, you don’t need to use a lot, which makes this ice cream nice and light!

  2. Abby @ The Frosted Vegan May 4, 2013 at 11:37 am #

    I would never think to put tahini with ice cream, but this has me convinced. Salty and sweet cravings at once!

    • Vicky & Ruth May 4, 2013 at 9:27 pm #

      Love the sweet/salty combination. You can enhance it by using salted pistachios!!

  3. Kira May 5, 2013 at 9:47 am #

    If you don’t have an ice cream machine, what do you do? Do you just stir it?

    • Vicky & Ruth May 6, 2013 at 1:48 pm #

      You can place the mixture in the freezer for about 30-45 minutes until it starts to freeze. Then using a whisk stir it vigorously (you can also use a hand mixer) and freeze again. Repeat the process approximately every 30 minutes until you get the consistency you want. This process takes a bit longer, but it’s the most effective if you don’t have an ice cream maker. Hope this helps!

  4. Yosefa @nonrecipe July 22, 2013 at 5:48 am #

    This looks delicious! I love your colorful pictures!
    Yosefa @nonrecipe recently posted…[More Than] 10 Ways to Use Preserved LemonsMy Profile

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