Halva (halawa) is a bitter-sweet Middle Eastern tahini confection with the rich flavours of sesame seeds and vanilla, sometimes jazzed up with rose water, pistachios, almonds, melted chocolate and more. Its crumbly, melt-in-your-mouth texture makes it the ultimate addition to this sophisticated ice cream pie with a buttery waffle cone and oat crust.

The gently bitter notes of the halva, along with a few generous pinches of salt in the recipe’s crust and chocolate topping, balance this dessert’s sweetness for a sliceable ice cream cone that both adults and children will love.

Find halva in Middle Eastern grocery stores, in most international sections of large supermarkets or online.

Middle Eastern Halva and Chocolate Ice Cream Cone Cake

Prep Time: 20 minutes
Chill Time: 7 hours
Total Time: 7 hours 20 minutes
Serves: 8 to 10

Ingredients:

Halva Ice Cream Filling
1.5L vanilla ice cream
400g (from a 454g pkg) halva, any flavour, roughly chopped, divided  

Waffle Cone Crust
1 (199g) box waffle cones (approx. 8 large cones)
½ cup rolled oats
½ unsalted butter, melted
¼ tsp fine-grain salt

Chocolate Shell
125g dark chocolate, chopped
2 Tbsp coconut oil
⅛ tsp fine-grain salt

Directions:

Waffle Cone Crust
1. Remove ice cream from freezer and allow to soften slightly (not melt) while you prepare the crust.
2. Line an 8- or 9-inch springform pan with a round of parchment paper on the bottom.
3. Break up waffle cones into a food processor. Add oats and pulverize until finely ground. Add melted butter and salt and blend until combined.
4. Press waffle cone mixture into the prepared springform pan and freeze while you prepare the filling.

Halva Ice Cream Filling
1. Working quickly, in a stand-mixer fitted with a paddle attachment or in a large mixing bowl with a wooden spoon, mix ice cream until soft enough (but not melted) to fold in two-thirds of the chopped halva.

2. Remove crust from the freezer and spread ice cream mixture on top, smoothing out. Transfer back to the freezer and freeze until firm, about 3 hours, before working on the chocolate topping.

Chocolate Shell and Serving
1. While making the chocolate shell, remove the ice cream cake from the freezer.
2. For the chocolate shell, in a small saucepan over low heat, melt chocolate, coconut oil and salt until liquefied.
3. When the springform pan has warmed enough to release, unhinge the pan and then place cake on a plate that you can fit in your freezer.
4. Working quickly, pour or drizzle over chocolate shell in a rustic pattern, allowing some of the chocolate to drip off the sides.

5. Before the chocolate sets, dot the top with the remaining one-third of the halva pieces.
6. Transfer to the freezer and freeze until very firm, about 4 hours. If not eating immediately, wrap frozen cake in foil to avoid freezer burn and store for up to 2 weeks.
7. To serve, slice cake using a very sharp chef’s knife and place on serving plates. Serve immediately.

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