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Parve
Medium
12 Servings
Allergens 
1 Hour, 45 Minutes
Diets
People usually think of tahini as savory, but why not make it sweet? If you like halva, this is right up your alley. Combine rich and creamy tahini ice cream, hot chocolate sauce, and crunchy sesame brittle, and magic happens.
1 container Klein’s vanilla ice cream (dairy or parve)
3/4 cup sugar
3 ounces (6 tablespoons) Mighty Sesame Tahini
6 ounces Haddar Baracke Marble Halva
1 teaspoon vanilla bean paste
1 teaspoon salt
1/2 cup water
1/2 cup sugar
1/4 cup Gefen Honey
1 tablespoon Gefen Vanilla Extract
1 cup sesame seeds
1/2 cup almonds
1/4 teaspoon kosher salt
13.5 ounces/385 grams coconut milk
9 ounces Glicks Chocolate Chips
1/3 cup sugar
1 tablespoon brandy
mint leaves
1 tablespoon crushed Haddar Baracke Halva
Remove the ice cream from the freezer to thaw for approximately 30 minutes.
Place all the ingredients in a food processor. With the S blade, pulse a few times until the ice cream is completely smooth. Place the mixture in a container or in silicone molds; freeze until firm.
Place all the ingredients in a nonstick sauté pan and heat over medium heat. The mixture will begin to bubble and darken. Stir nearly continuously.
When the mixture is a deep caramel color, pour it onto a baking sheet lined with a Silpat or parchment paper. Use a spatula to smooth the mixture into a rectangle about half an inch thick. Allow to cool completely.
Turn the block onto a cutting board and cut into strips, or crack it into brittle shards.
Place the coconut milk in a small saucepan and bring to a gentle boil.
Immediately pour it over the chocolate and stir until smooth and uniform.
Add the brandy. Serve warm.
Brush plate with chocolate sauce. I used a clean paint brush (used exclusively for food) to achieve the brush-stroke look.
Top with one ice cream serving (this one was frozen ahead in a silicone mold).
Sprinkle exposed chocolate with crushed halva and sesame brittle.
Finish with mint leaves.
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