Desserts 🤖 AI Generated

Liquid Nitrogen Halva Ice Cream

Creamy sesame halva ice cream frozen instantly with liquid nitrogen, then crowned with crumbled tahini halva for nutty depth. This Fat Switch version swaps heavy cream for Greek yogurt, slashing 230 calories (40% savings) while delivering the same luxurious texture and Middle Eastern magic.

20m

Prep Time

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 3/4 cup full-fat Greek yogurt
✓ 1/2 cup low-fat milk
✓ 1/4 cup tahini (pure sesame paste)
✓ 3 tablespoons honey
✓ 1 teaspoon vanilla extract
✓ 1/4 teaspoon sea salt
✓ 1/4 teaspoon ground cardamom (optional)
✓ Liquid nitrogen (approx. 200ml for freezing)
✓ 60g store-bought sesame tahini halva, crumbled
✓ 20g roasted unsalted pistachios, finely chopped
✓ 1 tablespoon pomegranate molasses (optional drizzle)
✓ Pinch of Maldon sea salt for garnish

👨‍🍳 Instructions

1. Whisk the Base: In a medium bowl, whisk together Greek yogurt, low-fat milk, tahini, honey, vanilla extract, salt, and cardamom until completely smooth with no lumps. The mixture should be silky and homogeneous. Taste and adjust honey if needed.

2. Chill Thoroughly: Pour the mixture into a shallow metal bowl (metal conducts cold faster than glass). Cover and refrigerate for at least 2 hours, or preferably 4 hours. A colder base freezes more evenly with nitrogen.

3. Prepare the Halva Topping: Crumble the sesame halva into irregular 1-2cm chunks using your fingers or a fork. Finely chop the pistachios. Keep both in separate small bowls at room temperature until serving.

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4. Set Up Nitrogen Station: In a well-ventilated kitchen or outdoors, place two chilled serving bowls on a stable surface. Have a metal ladle, wooden spoon, and insulated gloves nearby. Keep the liquid nitrogen in a dewar (insulated container) with the safety cap loosened.

5. Begin Nitrogen Freezing: Carefully pour about 100ml of liquid nitrogen into the chilled ice cream base while stirring constantly with a wooden spoon. The mixture will begin to freeze and expand slightly. Stir continuously to break up ice crystals and ensure even freezing. Wear insulated gloves to avoid frost burn.

6. Complete the Freeze: Continue adding the remaining liquid nitrogen in small 50ml increments, stirring between each addition. Stop when the mixture reaches soft-serve consistency (approximately 3-5 minutes total). Do not over-freeze or it becomes grainy. The nitrogen will continue to evaporate after freezing stops.

7. Assemble and Serve Immediately: Working quickly before the ice cream melts, divide between the two chilled bowls using the metal ladle. The ice cream must be served within 2-3 minutes of nitrogen freezing for optimal texture and dramatic fog presentation.

8. Crown with Halva and Garnish: Scatter the crumbled sesame halva generously over each serving, then top with chopped pistachios. Drizzle lightly with pomegranate molasses if using, and finish with a tiny pinch of Maldon sea salt to balance sweetness.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#nitrogen ice cream recipe#tahini halva dessert#high-protein Greek yogurt ice cream

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