Vegan Halva Ice Cream

If you know me, or have been following me for a while, you’ll know that I’m a total halva LOVER!! And I’ve been making this ice-cream for YEARS!!!!

Everyone always asks me for the recipe, and it’s so embarrassingly easy!

More of a method than a recipe. But I finally typed it up to have a home here on The Food Effect blog (there’s also a fun shorts video on my YouTube channel!)

The recipe here makes a big batch, perfect for entertaining! But if you want a smaller batch just for yourself (or anyone lucky enough that you’re willing to share!) simply halve the ingredients – it works perfectly!

I absolutely LOVE The Tahini Goddess Halva, which has 0 grams of sugar and is totally delicious! Unfortunately I didn’t have any on hand when photographing this recipe, as it’s not sold in the UK, but if you can get your hands on that, I HIGHLY recommend using that both for the best nutrition and also deliciousness!

But whichever halva you use, I assure you this recipe will become a staple up your sleeve! 😉 Enjoy!!


Serves 8 – recipe can easily be halved for a smaller batch

1.5 L dairy-free vanilla ice-cream (I love Swedish Glace brand)
350-400g halva (ideally sugar-free)

Roughly chop the halva into rough chunks of varying sizes. Allow the ice-cream to soften at room temperature (but not completely melt to liquid). Fold through three-quarters of the chopped halva so that it’s evenly distributed throughout the ice-cream. Tip the mixture into either a large glass freezer-safe dish or loaf tin lined with baking paper. Top with the remaining halva. Place in the freezer for several hours or overnight. When ready to serve, remove from the freezer 10-20 minutes in advance to allow to soften slightly. Serve, devour and enjoy!! xx

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