{Dairy-Free} Halva and Pistachio Ice Cream

July 16, 2012

Unbelievably, it's mid-summer and I haven't posted a single recipe of the single most important part of the season: ice cream!

No one will argue that ice cream is the perfect way to cool down and treat yourself to something delightful. There are endless flavor combinations of ice creams floating around, but I'm pretty confident you haven't come across this perfect blend of halva and pistachios. I'm excited to introduce it to you. You might have had pistachio halva, but rest assured this halva and pistachio ice cream takes it up a notch. Mainly because the pistachio ratio is dramatically increased and complements the smoothness of the halva against the velvety texture of the ice cream.

What got me even more excited about this recipe is that I was able to make it without an ice cream maker. It's also healthy, naturally sweetened, and dairy-free. That basically means I can have as much as I want, whenever I want. And, I did.

I savored spoonfulls of rich, creamy ice cream that had a hint of a coconutty aftertaste.

I might have shared with the family a little, but mostly two baking dishes disappeared in matter of two days.

I promise, it's that good.

I hope you're enjoying your summer and creating memories.

You can find other ways to keep cool and check out the other links below! A group of great bloggers have launched a Kosher Linkup, and you can check them out here.

Also, in case you were wondering...we have a winner! Random number: 9. Nedra Weinreich! Contact me at thekosherspoon (at) gmail (dot) com

Halva and Pistachio Ice Cream

6 eggs, divided
1/2 cup of honey
500 ml of coconut cream (I used Kara)
400g of halva
1 cup of pistachios, coarsely chopped

1. In a bowl of a stand mixer, beat the egg yolks with the honey until you get a light and fluffy pale yellow mixture, about 3-4 minutes.
2. In another bowl, beat the egg whites until firm, and peaks form. Fold into the egg yolk mixture.
3. In another bowl, beat the coconut cream, for about 2 minutes. Fold into the mixture.
4. Incorporate the halva and pistachios.
5. Pour into two baking dishes and freeze for at least 4-6 hours. Stays fresh for up to 3 days. (If it will last that long.)

Most halva comes sweetened with white sugar. You might find one that's sugar-free if you want the ice cream to be completely natural.

This recipe makes about two 8x8 baking dishes. You can definitely halve it (though I can't understand why you would do that!)


  1. I love that you don't need an ice cream maker to make this! And no sugar? It doesn't get any better than this!

  2. I have eaten halva, but never cooked with it! Looks so good! Was just trying to figure out if I could make my own.

  3. You put us all to shame! Halva ice cream is one of my favorite ice creams flavors - second to pure vanilla.

  4. i've been on a halva obsession lately, making this my favorite dessert for now. we'll see what will come next...

  5. Such an original idea..pistachios, halva and coconut. Creative!

  6. Pistachio is my favorite ice cream flavor, but paired with halva and coconut it must be UNBELIEVABLE!

  7. OHHHH YUM!!! I want this now! Halva ice cream!!! mmmmmm

  8. Sina!!! beyond fabulous - halva was my grandmother's a"h favorite dessert its an acquired taste but a favorite with me too! never thought to do it with ice cream! Do you mean coconut milk? is that the same as coconut cream?

  9. I never liked halva growing up, but my son likes it and having tasted some now I see the appeal. I would love to try this recipe.

  10. Love the combo of halvah and pistachios. And I like that the recipe is sweet enough without added sugar.

  11. This sounds lovely! I also like the notable absence of ice cream maker...beautiful photos too!

  12. I have been looking at the different links and each one is tempting. Pistachio Ice Cream is one, I have not made and I think, we would like.

    What is your theme for August? Can other kosher blogs participate?


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