Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Blend tahini, honey, cocoa, and salt in a 4-cup measuring glass with an immersion blender, moving up and down and side to side, until mixture is thick (like peanut butter) and no streaks of honey or cocoa remain, about 2 minutes. Transfer chocolate halvah to a bowl.
Step 2
Layer cookies, ice cream, and cherries (in that order) in a clean 4-cup measuring glass and top with ⅓ cup chocolate halvah. Blend with immersion blender on high speed, pushing down from top to bottom in one continuous pass. Turn motor off and lift out blender; repeat, blending from top to bottom, until concrete is partially blended and chunky (there should be pockets of unblended ice cream, halvah, and whole cherries visible), about 2 more times.
Step 3
Divide concrete among four 8-oz. glasses and top each with a cherry.
Step 4
Do Ahead: Chocolate halvah can be made 1 month ahead. Cover and chill.
