Whip the cold cream with the sugar until firm and holding its shape.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2
In another bowl, mix the cream cheese, tahini and vanilla with half of the halva until smooth.
Bowl
3
Fold the whipped cream into the cheese mixture gently, until the mixture is even.
⚙ FoldingSilicone spatula
💡Fold, don't stir: the air in the whipped cream is what replaces the ice cream machine.
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
4
Transfer to Loaf pan, sprinkle the rest of the halva on top, cover and freeze at least 6 hours, without stirring.
Loaf panFreezer
5
Move the ice cream from the freezer to the counter 5 minutes before serving, so it's easy to scoop.
6
Before serving, chop the pistachios and sprinkle over the top.
447calories
6 gprotein
20 gcarbs
37 gfat
● protein 5%● carbs 18%● fat 76%
Per serving (113 g), of 8 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →
Powdered sugar: measured in tbsp in this recipe: 1 tbsp = 8 g · 389 kcal per 100 g · More about Powdered sugar →
Vanilla extract: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla extract →
