{Dairy-Free} Halva and Pistachio Ice Cream

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

Ingredients:
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

Directions:
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.)


Note: 
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!)