Helwa tat-Tork Ice Cream is sweet, nutty, and irresistible. This recipe is no-churn (which means you don’t need an ice cream machine) and it’s also gluten free and lactose free. Helwa tat-tork is a beloved local traditional treat made with sugar, tahini, water, vanilla, and almonds. Turning it into an ice cream is something that you must experience – the taste is out of this world!
Top it off with a tahini swirl and chopped almonds for the perfect summer treat. The swirls make me want to dive right in!
How to make Helwa tat-Tork No Churn Ice Cream without a machine
To make homemade ice-cream, you don’t need an ice cream machine. The only tools you need are 2 bowls, a spatula, and a whisk or electric mixer, which also means very little clean-up afterwards. I suggest using an electric mixer to reach the desired whipping cream peaks.
You will need three basic ingredients: condensed milk, whipped cream, and flavourings. In this case, as flavourings we are using helwa tat-tork, tahini, and almonds.
As always, let me know if you make this, I’d love to see!
Happy indulging,
Kim x
For more summer recipes, click here. For more no bake recipes, click here.
Helwa tat-Tork Ice Cream Recipe
Helwa tat-Tork Ice Cream is sweet, nutty, and irresistible. This recipe is also gluten free and lactose free. Turning this local traditional treat into an ice cream is something that you must experience - the taste is out of this world!
Ingredients
- 400ml whipping cream (approx. 1 1/2 cups)
- 200g ħelwa tat-tork (or more to taste)
- 1 can sweetened condensed milk (397g)
- 1/4 cup tahini (approx. 4 tbsp)
- Chopped roasted almonds (optional)
Instructions
- With a fork, mash the ħelwa tat-tork and mix in the condensed milk until thoroughly combined. In a separate bowl, whisk the whipping cream with a handheld machine until medium peaks form.
- Transfer 1/3 of the whipped cream into the condensed milk and gently fold. Repeat this process until the mixture is all in one bowl. Do this in 3 steps to ensure the whipped cream doesn't deflate.
- Pour the ħelwa tat-tork ice cream mixture into a freezer-safe container or dish with a lid. Optional (but recommended) - After 1 hour in the freezer, swirl tahini and sprinkle almonds on top.
- Freeze for at least 3 more hours or ideally overnight to set. Leave out at room temperature for around 5 minutes before serving. Enjoy topped with extra tahini and chopped almonds!
Notes
Storage: Keep in a freezer-safe container or dish with a lid for up to 6 months. Serve after 5 minutes at room temperature to soften enough to scoop.
Ingredients: For lactose-free and gluten-free ice cream, use vegan condensed milk and lactose and gluten-free whipping cream.
Love ice cream? Take a look at these recipes:
White Chocolate Ice Cream, Berryliscious Yogurt Popsicles, and Nutella Ice Cream.
