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Dairy
Medium
8 Hours, 50 Minutes
Diets 
1/2 cup butter or margarine, melted
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup flour
1/4 teaspoon baking powder
1/3 cup Gefen Cocoa
1/2 teaspoon salt
16 ounces (450 grams) Gefen Non-Dairy Whipped Topping
3 egg yolks
1/2 cup confectioners’ sugar
1 tablespoon vanilla sugar
1/2 cup Gefen Soy Milk or almond milk
5 tablespoons Baracke Tahini
5 ounces (140 grams) vanilla-flavored halva
3 and 1/2 ounces (100 grams) 55% chocolate
1/2 cup butter or margarine
1 teaspoon Haddar Light Corn Syrup
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Trace a circle of Gefen Easy Baking Parchment Paper to match the bottom disc of a nine-inch (23-centimeter) springform pan. Cut it out and place on bottom of pan. Spray with baking spray.
Place melted butter or margarine in a large bowl. Add remaining ingredients and mix until well incorporated. Pour into prepared springform pan. Bake for 20 minutes. Allow to cool completely.
In the bowl of a stand mixer fitted with the beater attachment, whip the parve whipping cream, adding egg yolks and confectioners’ sugar as it beats. Add vanilla sugar, soy milk, and raw tahini and mix to combine.
With a sharp knife, shave the halva into thin pieces and fold into the ice cream mixture. Pour onto the cooled brownie layer, smooth out, cover, and freeze until set, about eight hours.
In a double boiler, melt the ingredients for the chocolate layer. Stir until smooth. Remove from heat, let sit for five minutes, and then pour evenly over the ice cream. It should harden quickly. Cover cake and return to freezer.
When ready to serve, run a sharp knife around the edges of the pan to release the cake from the sides of the pan. Open the pan from the bottom and pull up the parchment paper to transfer the cake to a serving dish.
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how much to whip the whipping cream Hi – can you clarify how much to whip the whipping cream? Is it until peak forms? Should the peak be before you add the other ingredients, or after etc? Thanks!
Usually when requested by the recipe to whip the whipping cream, it should be whipped till it forms peaks. Then add in the rest of the ingredients. Good luck!
I guess my confusion is coming from the fact that the instructions specifically say to use the beater attachment – that attachment doesn’t whip, it just mixes like for cookie dough.
If you have a hand mixer it would be enough.
Hi – when you whip the whipping cream – is it to peak? Or later when you add the next ingredients, do you whip it to peak?
!
In step 3 you will take the whipping cream and then add the eggs and sugar and beat it all together.