What do you get when you combine Gelato Ice Cream + Halva + Silan + Pistachios? One of the best desserts ever (and the easiest to assemble!)
We first tasted this combination of flavors when enjoying dessert at Revolve Restaurant in Lakewood and thought it was absolutely brilliant. We all need the types of desserts that are no-bake, assemble quickly using products we can simply and easily pick up at the grocery and are still absolutely and utterly unique. You’ll still get all the credit for a stand-out dessert with almost no work.
Now about the gelato we used…it’s been the favorite in our freezers lately.
If you want your guests to really go nuts, use Glidini Gelato as your ice cream base! It’s super exciting that the chalav Yisrael market now has real gelato straight from Italy…the good, premium stuff! While you can use the vanilla for the base of this dessert, we also recommend the Stracciatella (vanilla with bits of chocolate). And if you’re a hazelnut or tiramisu fan…well, yes, those flavors are also amazing of course (there’s also great Glidini Sorbets…check out all the flavors here).
Here’s a great tip: If you’re going to be serving a crowd, freeze the ice cream scoops in individual dessert dishes ahead of time. This way, when it’s time to assemble and serve, you don’t have to scoop ice cream. Just top and serve.
- 1 (56 ounce) container Gladini vanilla ice cream
- 1 (8.8 ounce) container shredded halva
- Silan, for drizzling (the squeeze bottle is recommended)
- Roasted shelled pistachios, for sprinkling
- Scoop ice cream into individual dessert dishes.
- Top with shredded halva.
- Drizzle with silan and sprinkle with pistachios. Enjoy!
This post is sponsored by Gusto Buono
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