Greek Tahini & Honey Ice Cream

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READY IN: 6hrs 5mins
Recipe by Jostlori

COOKING TIME IS COOLING TIME. This is a Greek recipe for a Lenten desert. During the Lenten season, it meets the criterion of an Orthodox-Christian fasting diet – no meat or meat by-products, no eggs, no milk! According to Peter Minakis, in his popular Greek cooking blog Kalafogas, "If you love sesame Halva, you’re going to enjoy this rich dairy-free ice cream that’s easy to make and satisfying."

Ingredients Nutrition

  • 2 cups almond milk
  • 1 tablespoon vanilla extract
  • 1 cup tahini paste (ensure the tahini in the jar is mixed well before using)
  • 12 cup icing sugar
  • 12 cup honey
  • 1 fluid ounce Amaretto (almond liqueur)


  1. Pour all of the ingredients into a large bowl and stir well with a wooden spoon. Taste and adjust flavoring accordingly.
  2. Cover and refrigerate for at least 4 hours or overnight.
  3. Assemble your ice cream maker and pour the chilled mixture into the frozen bowl and process for 25 minutes.
  4. Put the ice cream into covered container and place in the freezer for at least 2 hours to set.
  5. Serve drizzled with honey and sprinkled lightly with sesame seeds.

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