A couple of days ago I hosted/cooked up a Greek dinner that was Lenten in nature. That is to say all the dishes had to meet the criterion of an Orthodox-Christian fasting diet – no meat or meat by-products. No eggs, no milk! I can adjust to not eating red meat or no fish as we are still allowed to eat seafood and shellfish.
The no eggs and no milk restriction is challenging when it comes to making dessert. Last year I shared with you a Lenten cake and this year I have the perfect pairing – a Lenten Tahini & Honey Ice Cream that is made with zero eggs and no dairy!
Milk is replaced with almond milk (you may use soy milk or even water), the base is Tahini, which is a paste made from sesame seeds and it’s also used to make Makedonikos Halvas (another Lenten favourite). The sweet component is icing sugar and honey and I’ve added some liqueur to soften the texture of the ice cream to my liking (you may omit).
If you love sesame Halva, you’re going to enjoy this rich dairy-free ice cream that’s easy to make and satisfying. An ice cream maker is handy but not necessary. You could mix the recipes ingredients and place in your freezer.
Lenten Tahini & Honey Ice Cream
2 cups almond milk
1 Tbsp. vanilla extract
1 cup tahini paste (ensure the tahini in the jar is mixed well before using)
1/2 cup icing sugar
1/2 cup honey
1 shot of Amaretto (almond liqueur)
- Pour all of your ingredients into a large bowl and stir well with a wooden spoon. Have a taste and adjust flavouring accordingly. Cover and place in your fridge for at least 4 hours or overnight. Ensure the bowl from your ice cream maker is chilling in your freezer (according to instructions).
- Assemble your ice cream maker and pour the chilled mixture into the frozen bowl and operate for 25 minutes. Empty your ice cream into a plastic tub, cover and place in the freezer for at least 2 hours to set.
- Serve with a piece of Lenten cake.
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