Tahini Vanilla Ice Box Cake

  

Tahini ice box cake

Valentine’s Day. How does this fit into a Jewish or interfaith home? Technically, yes, Valentine’s Day is named for a saint. It was first instituted by Pope Gelasius I in 496 C.E. to commemorate the martyrdom of St. Valentine. Yet scholars know almost nothing about this St. Valentine. There is an abundant amount of  literature on St. Valentine but most of it is not historical but based on legend. And, truth be told, Valentine’s Day is not a “religious” holiday. The association of a saint does not necessary make it so. I’m sure some might take issues with the previous sentences but to my estimation, Valentine’s Day is an American “holiday” and perfect for families that celebrate Jewish and non-Jewish holidays.

My kids go to private Jewish preschool. They haven’t come in contact yet with Valentine’s Day. But, our oldest will be headed to public Kindergarten next year and we can almost guarantee that we will be met with Valentines. And I ask you? What’s not “Jewish” about showing your like and care with the giving of sweet cards and yummy treats? But, if you’re like me and you’re still struggling with the concept of bringing Valentine’s Day into your home, then why not make it a little more Jewish with the inclusion of seemingly “Jewish” foods like, I don’t know, tahini!

Therefore, I bring you a simple and delicious tahini and vanilla ice box cake. I love ice box cakes. They’re great for impressing your family and friends while not having to actually cook anything. I mean, what says, “I love you” more than frozen tahini in the shape of hearts set in a pink ice cream cake!?

Tahini Vanilla Icebox Cake

Ingredients for Halva:

  • 2 cups honey
  • 1 1/2 cups tahini, well stirred to combine

 

Ingredients for Icebox Cake:

  • 2 pints vanilla ice cream
  • 2 teaspoons of natural red gel food coloring or 4 1/2 teaspoons red liquid food coloring (optional)
  • Nonstick cooking spray
  • (optional) 1 cup rainbow sprinkles

 

Directions for Halva Hearts:

Halva hearts1. Heat honey on medium heat until your candy or instant-read thermometer reads 240˚ F, or indicates the “soft ball” stage of candy making. To confirm that you are at the “soft ball” stage, drop a bit of the honey into a cup of cold water. It should form a sticky and soft ball that flattens when removed from the water.

2. Have the tahini ready to heat in a separate small pot, and once the honey is at the appropriate temperature, set the honey aside and heat tahini to 120Ëš F.

3. Add the warmed tahini to the honey and mix with a wooden spoon to combine. At first it will look separated but after a few minutes, the mixture will come together smoothly.

4. Continue to mix until the mixture starts to stiffen, for a good 6-8 minutes. Pour mixture into a well-greased and parchment paper-lined 8 x 8 deep-set baking sheet or loaf pan (it MUST have at least 1 inch sides on the pan you use as it’ll keep the tahini within the pan), or into a greased and parchment paper-lined cake pan with a removable bottom.

5. Let cool to room temperature and wrap tightly with plastic wrap. Leave in the refrigerator for up to 36 hours. This will allow the sugar crystals to form, which will give the halvah its distinctive texture.

6. Once done, cut out at least 8 – 10 hearts using a sharp, metal cookie cutter.

Directions for Vanilla Ice Box Cake:

pink ice cream

stir ice creamice cream

 

 

Ice cream over heartsAdd hearts to ice cream1. In a chilled bowl combine vanilla ice cream and food coloring. Cover and freeze for 1 hour or until mixture is spreadable.

2. Line a 9-inch Pullman or a 9 x 5-inch loaf pan with two sheets of plastic wrap, enough to cover the bottom and sides, allowing plastic wrap to extend over sides of pan. Spread half of the vanilla ice cream evenly in the bottom of the pan.

3. Place the tahini stars down the center of the ice cream pressing down so that the bottom points of the stars are completely submerged in the pink ice cream and the tops are just visible, and placing stars so that they are touching. Freeze for 1 hour.

4. Spread the rest of the pink vanilla ice cream in an even layer over the stars to cover. Cover the top of the cake with heaps of rainbow sprinkles. Freeze for 24 hours or until very firm.

5. Use the plastic wrap to lift mixture from pan. Transfer to a serving plate and cut about an inch into the cake to reveal the first heart. Enjoy!

finished ice cream cake

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This entry was posted in dessert, Holidays, Valentine's Day and tagged , , , , , , , , , , , , , , by Whitney Fisch. Bookmark the permalink.

About Whitney Fisch

Whitney Fisch received her Master's Degree in Social Work from the University of Michigan and is currently working as The Director of Counseling at Milken Community Schools' Upper School Campus in Los Angeles, CA. When not dealing with the trials and tribulations of roughly 600 high schoolers, she is at home dealing with the trials and tribulations of her preschooler and 6-month-old baby as well as cooking... a lot. She blogs about all things food and life on her blog, http://jewhungrytheblog.com/. Jewhungry was a Top 5 finalist in The Kitchn's Homie Awards for Best Health & Diet blog in 2014 and also co-authored a Passover e-cookbook that same year with fellow Jewish foodbloggers, Amy Kritzer, Sarah Lasry and Liz Reuven called, "4 Bloggers Dish: Passover - Modern Twists on Traditional Recipes." You can follow Whitney's adventures in parenting and life on her blog as well as in other media outlets such as The Huffington Post, Kveller.com and The Times of Israel, all of which Whitney is a contributor for. Instagram: @jewhungry Facebook: www.facebook.com/Jewhungry Twitter: @jewhungry Blog: www.jewhungrytheblog.com

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