Growing up, there were certain snack-y type foods that my mom always seemed to have around – especially when it was her turn to host mahjong:
Sociables “Savory Crackers”.
The almonds? I would try to nibble off the candy coating and discard the nuts. The crackers? LOVED (especially when thickly spread with Temp Tee cream cheese).
But halva? This beloved candy bar of my mom’s – made primarily of crushed sesame seeds – was something that (no matter how many times I tried it) held zero appeal to me. It was not nearly sweet enough for this sugar-crazed girl, and the crumbly texture was clearly “adults-only” to my young tastebuds.
But then about a year ago I paid a visit to the newly opened Underwest Donuts, and sampled – among other things – their halva doughnut. Flavored with tahini and topped with shaved halva, it instantly became my favorite doughnut ever – and sparked a renewed interest in halva (and a love affair ever since).
And here we are!
I re-visited Molly’s recipe and – as Molly is wont to do – the base of the popsicles was yogurt (remember these popsicles? What’s with all the yogurt, Molly??). Nuh-uh (in fact, I’ll be revisiting those biscoff pops in an upcoming post – stay tuned!).
Instead, I riffed on the more “neutral” base from my Cinnamon Toast Crunch pops and it was perfect.
Of course you can try them both – a “bake-off” (or “pop-off”?) if you will.
Let me know which you prefer!
inspired by My Name is Yeh
7 ounces halva (I used four 1.75-ounce bars), divided
1/4 cup tahini
2 cups whole milk
1 cup heavy cream
1/4 cup sweetened condensed milk
2 tablespoons brown sugar
pinch of kosher salt
1/2 recipe Magic Shell
Chop three of the halva bars into small pieces – place in the fridge till ready to use.
Combine the remaining ingredients into a large measuring cup and heat in the microwave for 1 minute. Stir well to combine and refrigerate for at least an hour (or up to one week).
Use a large knife to chop the remaining bar of halva into slivers – place in the fridge till ready to use.
Pour the ice cream base into your popsicle molds to about 1/2″ from the top. Freeze till slushy (about an hour). Spoon the chopped halva evenly into each mold – use a skewer or thin knife to push it around. Add popsicle sticks and freeze overnight.
To release the pops, hold molds briefly under hot water and return to the freezer on a foil-lined baking sheet. Working with one pop at a time, dip into the magic shell, return to your baking sheet and immediately sprinkle with some of the slivered halva. Repeat with remaining pops; return to the freezer till ready to serve.
This delicious recipe brought to you by Sheri Silver
Want ALL the popsicles? Check out my Pinterest board!