Do you like tahini in combination with honey and almonds? Then see an easy recipe for fast ice cream at home with few ingredients. Ice cream with Macedonian halva so easy, tasty with many textures!

30 min


0 min





  • 1.250 g macedonian halva with almond
  • 750 g of milk cream 35% fat
  • 1 tbsp of tahini
  • 1 tbsp of honey
  • 5 egg whites
  • 5 egg yolks
  • 1 tbsp of sugar
  • 250 g of hazelnut or almonds in big pieces


  1. Grate the whole piece of halva on the grater. In the mixer, beat the cream for about 6 minutes at medium to fast speed until it becomes a whipped cream and put it in a bowl in the fridge and wash the blender bin.
  2. Put in a saucepan a little water and put a metal bowl on it where you have put the yolks and sugar. Warm it up and at the same time we beat the eggs with a wire until they foam. (As long as the water’s temperature raises the temperature of the egg also raises and swell, so be careful because the procedure does not need more than 3 minutes)
  3. Put the whites of the egg in the blender bin which you have dried beforehand and beat them with the wire at high speed until it becomes meringue (our meringue is ready when we lift the wire and it stands on the wire without falling).
  4. Beat the hazelnuts in the blender, but not as complete trimmings, into big pieces.
  5. Finally put in a bowl the halva, the honey, the tahini, the hazelnuts, the fluffy yolks and mix. Continue with the meringue by gently stirring and add the whipping cream gently and cyclically to prevent the size of it from falling.
  6. Put it in the freezer for at least 3 hours and serve it!