When in Greece, you’ll notice the locals like to dine out a lot. It’s part of the social fabric of Greek society. Meeting up with family, friends, colleagues is a joy: sharing food, toasting to life, your health and eating. Greeks love to eat!

Many tavernas will also bring a “kerasma” or treat to end the meal. It could be seasonal fruit, a Kormo, Loukoumades, Revani or in this instance, Semolina Halva.

Some tavernas like to leave you with a vivid memory of and one good way is to serve Halva with an Ice Cream Surprise. I shared this on social media a few weeks ago and so many people asked me “how did you get the ice cream in the middle”?

Sometimes, the simplest things are the most genius!

Semolina Halva is an easy and inexpensive dessert and probably the hardest part is sourcing semolina where you live. Here in Toronto, it can be found at Greek, Middle Eastern specialty shops but you can also order online.

For best results, use medium semolina and you can look around for fancy moulds or just use a tapered cup to do the job.

Beside tasting delicious, the contrast of warm halva with a cold ice cream center is amazing and when you try it, you’re gonna love it!

Semolina Halva With Ice Cream Surprise

(serves 8-10)

2 cups (medium) Semolina flour
8 Tbsp. unsalted butter

8 Tbsp. light olive oil (or vegetable oil)
2 cups sugar + 1 cup sugar reserved

1/2 cup whole pine nuts
4 cups water
4 whole cloves
1 cinnamon stick
2 strips of orange peel
cinnamon for garnish

Your favourite vanilla ice cream

1. In a large pot over medium heat, add the butter and when it has melted, add the semolina while stirring constantly. When the semolina turns to a reddish colour, add the pine nuts and stir them for a minutes to toast. Remove from the heat and reserve.
2. In another pot, add the water, 2 cups of sugar, orange peels, cloves and cinnamon stick and bring to a boil. Count 5 minutes from the point of boiling and then take off the heat.
3. Remove your aromatics/spices from the liquid, pour it into the reserved pot with semolina and add the reserved 1 cup of sugar.
4. Place back on the stove over medium and heat and keep stirring with a wooden spoon until the the mixture no longer adheres to the walls of the pot.
5. Take off the heat, place a kitchen or paper towel over the pot and cover with a lid. Allow to rest 15 minutes.
6. Choose a bowl or cup (bowl for sharing portion and cup for individual serving) and treat the inside with some cooking spray. Add warm halva into the cup and use a spoon to spread the halva around the sides and bottom. The middle should be hollow.
7. Add enough ice cream to fill the center. Place your serving plate on top, invert and place on your counter. Lift the cup to release it from the halva.
8. Sprinkle with ground cinnamon (some nuts if you like) and serve immediately.