Recipes / Frozen Desserts

Greek Tahini & Honey Ice Cream

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."

READY IN: 6hrs 5mins
SERVES: 8-10
UNITS: US

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)
  • 1⁄2
    cup icing sugar
  • 1⁄2
    cup honey
  • 1
    fluid ounce Amaretto (almond liqueur)

DIRECTIONS

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

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