Halva Ice Cream with Rose Water

Halva Ice Cream with Rose Water is a rich, creamy custard-based ice cream made with tahini-based sesame halva, heavy cream, egg yolks, and a delicate hint of rose water. This fragrant dessert combines nutty sesame depth with smooth vanilla and floral notes for an elegant, Middle Eastern-inspired treat.

Hey folks, today we’re turning one of my favourite sweets into something irresistibly scoopable. If you love nutty desserts with a subtle floral twist, this recipe delivers big flavour with luxurious texture. So, let’s dive into this Halva Ice Cream.

What Is Halva?

Halva (or halvah) is a dense, crumbly confection most commonly made from tahini (ground sesame seeds) and sugar syrup. It has a rich, nutty flavour and a delicate, slightly flaky texture that melts beautifully into desserts.

Sesame halva is especially popular in the Middle East, Eastern Europe, and parts of the Mediterranean. You’ll often find variations flavoured with pistachios, chocolate, cocoa, coffee, vanilla, or rose water.

It’s important not to confuse halva with halwa. While the names sound similar, halwa refers to a broad category of sweets in South Asia and the Middle East that can be made from semolina, carrots, lentils, or flour. These are usually soft, pudding-like desserts. In contrast, sesame halva is firm, crumbly, and tahini-based — and that’s the version we’re using here.

Why You’ll Love This Halva Ice Cream

• Deeply nutty: Tahini-based halva gives this ice cream a rich sesame flavour.
• Silky and creamy: A custard base ensures luxurious texture.
• Subtly floral: A touch of rose water adds elegance without overpowering.
• Unique yet approachable: Familiar vanilla notes balance the bold sesame.
• Perfect for entertaining: Unexpected, sophisticated, and memorable.

Flavour and Texture Profile

This Halva Ice Cream is smooth, creamy, and slightly chewy / dense thanks to its custard base. The sesame halva melts into the cream, creating a toasty, nutty depth reminiscent of tahini but sweeter and rounder.

While the custard itself is silky, the halva adds a very subtle, pleasant grittiness — a delicate texture that makes each spoonful more interesting and authentic. It’s not coarse or sandy, but gently textured, giving the ice cream character and depth.

Vanilla rounds out the richness, while rose water adds a light aromatic lift in the background. The result is balanced and refined — creamy, nutty, faintly floral, and beautifully layered.

Ingredients You’ll Need for This Halva Ice Cream

To make this Halva Ice Cream, you’ll need just a handful of carefully chosen ingredients that work together to create a smooth, nutty, and aromatic dessert.

• Heavy cream. Provides richness, body, and that luxurious mouthfeel you expect from custard-based ice cream. Using 35% whipping cream ensures a velvety texture.
• Whole milk. Balances the richness of the cream while keeping the ice cream smooth and scoopable rather than overly dense.
• Egg yolks. Essential for creating a classic French-style custard base. They thicken the mixture naturally and give the ice cream its silky, creamy consistency.
• Sesame halva. The star ingredient. Choose tahini-based halva (plain or pistachio-studded). It melts into the custard and delivers deep, nutty sesame flavour.
• Vanilla extract. Adds warmth and rounds out the stronger sesame notes without overpowering them.
• Rose water (optional). Just a few drops enhance the aroma and bring a subtle floral elegance. Be careful not to overdo it — it should whisper, not shout.
• Salt. A small pinch sharpens the flavours and prevents the ice cream from tasting flat or overly sweet.

Possible Variations and Additions

• Fold in chopped pistachios for texture.
• Swirl in melted dark chocolate.
• Add a drizzle of tahini before serving.
• Serve with crushed halva on top.
• Pair with fresh figs or honey.

How to Make Halva Ice Cream

To make this Halva Ice Cream, begin by gently heating the cream in a saucepan until it reaches a light simmer.

Meanwhile, whisk the egg yolks with salt and rose water. Add the milk and crumbled halva, then blend until smooth. For an ultra-silky result, strain the mixture through a fine sieve to remove any larger halva particles.

Temper the egg mixture by slowly whisking in some of the hot cream. Then return everything to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat a spoon. Do not let it boil.

Remove from heat, stir in the vanilla, and strain again to ensure smoothness. Chill thoroughly for at least four hours or overnight.

Churn in an ice cream maker until softly set, then freeze for a few hours to firm up before serving.

More Delicious Recipes

Are you looking for more fun recipes, like this Halva Ice Cream? Be sure to check more recipes below:

• Tahini Halva Iced Coffee – Creamy, Nutty Dessert Drink
• Semolina Halwa with Cardamom, Pine Nuts, and Dried Fruit

I’d love for you to try this Halva Ice Cream. If you give this recipe a go, please share your results in the comments, message me on Instagram, or post your photos with the hashtag #havocinthekitchen. I look forward to seeing your creations and hearing your thoughts.

Cheers!

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Halva Ice Cream

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Chilled and No-Bake Desserts

This halva ice cream blends sesame halva and rose water into a creamy, nutty dessert with Middle Eastern flair.

Servings

6-8

servings

Prep time

20

minutes

Cooking time

20

minutes

Chilling time

8

hours

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups (450 ml.) heavy (whipping or 35%) cream

• 1 1/2 cups (375 ml.) whole milk

• 5 egg yolks

• 1 tsp. (5 ml) vanilla extract

• a few drops of rose water (optional)

• a pinch of salt

• 1/2 to 3/4 cup (about 120 – 180 gr.) sesame or other available halva, crumbled

Directions

• Add the heavy cream to a medium saucepan. Place over medium-low heat and bring to a simmer, stirring occasionally.
• Meanwhile, using a separate heat-proof bowl, whisk together the egg yolks with the salt and rose water (if using). Add the milk and the crumbled halva. Using a blender, regular or immersion, blend until smooth.
• Optional step: Strain the mixture through a fine mesh sieve, helping with a spoon. Discard the remaining halva pieces – they will make the ice cream too gritty. This step is optional, as we are going to strain the custard once again in the step 7.
• Once the cream and milk mixture begins to simmer, pour half into the bowl with the egg and halva mixture, whisking vigorously while you pour to prevent eggs from scrambling (this method is called “tempering”).
• Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens and coats a wooden spoon, about 5 minutes. Do not let the mixture boil.
• Once the custard mixture has thickened, remove from heat and add the vanilla extract; stir until well combined.
• Pour the mixture through a fine-mesh strainer (Just in cases there’s any small pieces of cooked egg) into a container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate for at least 4 hours or preferably overnight.
• Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s directions. It usually takes around 25 minutes.
• Transfer ice cream into a freezer-safe container and place in the freezer for at least 2 hours to harden.