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Stevia-sweetened dessert with ice cream
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Stevia-sweetened semolina halva with ice cream (140 g) has 347 calories. That works out to 248 calories per 100 g. It contains 41.7 g of carbs, 6.9 g of protein, 16.9 g of fat and 1.8 g of fiber. Its 151.2 mg of Phosphorus covers 22% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 140 g
347
KCAL / 140G
Carbs
41.7g
· 15% DV
Protein
6.9g
· 14% DV
Fat
16.9g
· 22% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 48% · Protein 8% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 347 kcal | |
| Total fat | 16.9 g | 22% |
| Saturated fat | 8.54 g | 43% |
| Trans fat | 0.25 g | |
| Sodium | 95 mg | 4% |
| Total carbohydrate | 41.7 g | 15% |
| Fiber | 1.8 g | 6% |
| Protein | 6.9 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 140 g | 347 kcal |
| 1 tablespoon (grated) | 22 g | 55 kcal |
| 1 piece (small) | 70 g | 174 kcal |
| ½ cup (half) | 80 g | 198 kcal |
| 100 g | 100 g | 248 kcal |
| 1 piece (thin) | 110 g | 273 kcal |
| 1 cup (medium) | 160 g | 397 kcal |
| 1 piece (thick) | 180 g | 446 kcal |
| 1 serving (large) | 220 g | 546 kcal |
Calculated from 248 calories per 100 g.
Stevia-sweetened semolina halva with ice cream is a semolina-based dessert served with ice cream, often tucked inside a warm portion. It combines toasted, buttery semolina with a cold, creamy filling; stevia replaces some or all of the usual sugar.
Toast semolina in butter or oil, then carefully stir in hot milk or water and cook until the liquid is absorbed. Sweeten with stevia according to its package directions, let the halva rest briefly, and serve with ice cream.
Vanilla ice cream is a reliable pairing because its mild flavour complements toasted semolina. In Turkey, you may also see it served with stretchy mastic ice cream; its distinctive flavour makes the dessert taste more aromatic.
Yes, but stevia does not behave exactly like sugar: it may be much sweeter in a smaller amount and will not provide sugar’s bulk or caramelization. Follow the product’s conversion instructions and expect a different texture and toasted-sugar flavour.
Yes, it can taste different because stevia does not develop the caramel notes that sugar gets during cooking. Some stevia products also leave a lingering aftertaste, while the ice cream can soften the contrast between the sweetener and toasted semolina.
Lumps usually form when the hot liquid is added all at once or the semolina is not stirred continuously. Pour the liquid in gradually while stirring; take care, since the hot mixture can bubble and splatter.
Not automatically: stevia does not remove the carbohydrates in semolina or the sugar that may be present in ice cream. The effect depends on the portion and the rest of the meal, so ask your diabetes care team how it fits your plan.
The usual contrast is warm or room-temperature halva with cold ice cream. Let the halva rest briefly after cooking so the ice cream does not melt immediately, then serve the dessert promptly.
Refrigerate leftovers promptly in a covered container and eat them soon, since melted ice cream can make the halva soggy. If the components have not been combined, store the halva and ice cream separately and assemble each serving fresh.
You can freeze it, but the texture may suffer: ice cream can become icy and the halva may dry out or turn dense after thawing. For the best result, freeze the halva alone and add freshly scooped ice cream when serving.
Vitamins
B12
0.39µg · 16% DV
B2
0.17mg · 13% DV
B1
0.15mg · 13% DV
B3
1.96mg · 12% DV
Minerals
Phosphorus
151mg · 22% DV
Selenium
11µg · 20% DV
Manganese
0.45mg · 20% DV
Calcium
129mg · 13% DV
Potassium ⭐
176mg · 5% DV
Sodium
95mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 347 calories in 1 serving (medium) (140 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Stevia-sweetened semolina halva with ice cream is a variation on Turkish irmik helvası, a home-style dessert made by toasting semolina in fat and cooking it with a sweetened liquid. In this version, stevia provides the sweetness, and ice cream is tucked into the halva or served alongside it.
The halva is soft and fragrant, with a toasted, slightly grainy texture; cold, creamy ice cream makes a contrasting centre or accompaniment. In Turkey it is commonly served as a dessert after a meal, often while the halva is still warm. A 100 g portion has 248 calories, so using stevia does not make it a light dessert: the semolina, cooking fat and ice cream still contribute. For a smaller treat, serve a modest scoop with just enough ice cream to enjoy the contrast.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
8.54g
MONOUNSATURATED
5.04g
POLYUNSATURATED
1.82g
Omega 6:3 ratio 27.5:1
Above the ideal 4:1 (27.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.