By Clare de Boer
- Total Time
- 1 minute
- Rating
- 4(241)
- Notes
- Read community notes
Strawberries and cream get a double dose of sesame from tahini and halvah. The tahini adds richness, and the slightly salty halvah has a cookie-dough effect: Everyone will mine for it. Eat it quickly before it melts, ideally with extra halvah on standby.
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Ingredients
Yield:2 servings (about 2 cups)
- 2cups frozen strawberries (about 10 ounces)
- ½cup full-fat Greek yogurt or labneh
- 2tablespoons heavy cream
- 2tablespoons tahini
- 4teaspoons confectioners’ sugar
- ¼cup sesame halvah (about 2 ounces), plus more for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
435 calories; 32 grams fat; 9 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 10 grams polyunsaturated fat; 31 grams carbohydrates; 8 grams dietary fiber; 14 grams sugars; 14 grams protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Place the strawberries, yogurt, cream, tahini and sugar in a blender or food processor, and blitz, scraping down the sides as needed, until smooth.
Step
2
Crumble the halvah on top and stir through to distribute. Serve in chilled glasses with more halvah crumbled on top. Eat quickly.
Ratings
4
out of 5
241
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Cooking Notes
JPhinnaeus
PS BTW Seed & Mill’s Halvah is Gluten Free. And, in full disclosure I have no affiliation with them, just a very satisfied customer, daughter of an Israeli, and a faithful New Yawk gal.
Hannah
We've made this twice, and it is just stunning... really hits the ice cream spot, while being vaguely healthy! And it's so dynamic: the touch of tahini gives it depth, while the amount of fruit makes it wonderfully bright and sharp. We omit the heavy cream and add a pinch of salt; and we use any frozen berry fruit on-hand. Also, though the recipe says this serves two, we make half for the two of us—and it's a perfectly-sized after-dinner bit of sweetness.
ea
This is really good and really easy. Kids and adults loved. A bit hard to get started in the blender. Will try food processor next time.
Joanna Tse
Such a delicious summer treat! My kids love it
Ania
Just wow. I had leftover homemade strawberry lemon sorbet that I go tired of. Added coconut yogurt and a little bit of tahini and it elevated it to a totally new and delicious dessert.
Paul O
As others commented, the recipe left out freezer time to firm up. Prepared as directed, it produces a delicious and attractive dessert with a soupy (or smoothie) consistency. Placed in the freezer for 30 minutes gives it a soft-serve consistency. After two hours it will begin to set like a soft gelato that can be scooped. Love the halva. Try the international section of your store if no Middle East section/store. Or use small chunks of nougat, nut brittle, or chopped nuts.
Margaret
I didn’t have halvah so I drizzled with honey and toasted sesame oil at the end. Super yummy though consistency was much more like a smoothie than ice cream (compared to the photo)
kristenw1967
anyone know if this would suit churning in an icecream maker?
Margot
I regularly make strawberry sorbet with frozen strawberries, one ripe banana, a pinch of maple syrup, and some lemon juice or vanilla. Much less fatty and just as delicious. We crumble any good cookies on top.
Sharanya
Where is a good place to look for halvah? I tried Whole Foods to no avail :(
Found it!
It's in the international aisle sold in jars and also sold in the bakery at our wfm. But you can find it in any greek/middle eastern shop.
LK
Texture was fantastic. I used no-salt tahini, though, and thought the dessert was a little bland. Next time I increased sugar by 50% and added a pinch of salt-- definitely better, but probably still could have used more of the latter.
Diane
Agree with those who say it is easier to make in the food processor. Will cut strawberries in small pieces next time prior to freezing. Was a bit hard going at the beginning to get it all started. Very delicious and fast frozen dessert! Looking forward to lots of experimenting with this recipe.
ea
This is just so good I made it twice in a week. Halvah really makes it so I think I’ll get a really nice one for next time. But it’s still good w grocery store version. Mixes much better w a food processor than a blender. You don’t need to freeze it if you truly eat it right away but I might try freezing next time.
ea
This is really good and really easy. Kids and adults loved. A bit hard to get started in the blender. Will try food processor next time.
Mary M.
Made this a few days ago. Soooo good! I followed other reviewers’ advice and ordered tahini from Seed & Mill. Now I’m addicted! Will make it again.
Colleen M.
In a pinch, added buttermilk and cream cheese for the dairy component. Both just a little tart. So good. For sweetness, added whole pitted dates. They were a bit chunky and we're chewy and sweet in the final serving. What a great combo of fruit and my obsession with tahini.
stephh
Made this exactly as written and it was perfect, so tasty and not too sweet. I put half in the freezer and when my husband ate it about 30 minutes later it was the texture of soft serve.
Hannah
We've made this twice, and it is just stunning... really hits the ice cream spot, while being vaguely healthy! And it's so dynamic: the touch of tahini gives it depth, while the amount of fruit makes it wonderfully bright and sharp. We omit the heavy cream and add a pinch of salt; and we use any frozen berry fruit on-hand. Also, though the recipe says this serves two, we make half for the two of us—and it's a perfectly-sized after-dinner bit of sweetness.
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