Creamy Tahini Coconut Vegan Ice Cream
Luxuriously smooth coconut milk ice cream sweetened with maple syrup and enriched with nutty tahini. This ultra-creamy, dairy-free treat pairs perfectly with tart cherries or dark chocolate chips.
Instructions
Step 1: Chill the ice cream bowl
Place the ice cream maker bowl in the freezer for at least 12 hours (overnight is best) to ensure it is completely frozen before starting.
Step 2: Make the base
In a large bowl, whisk the coconut milk, tahini, maple syrup, vanilla extract and salt until smooth. If the coconut milk is separated or chunky, blend the mixture briefly until silky.
Step 3: Churn until thick
Pour the mixture into your ice cream machine and churn according to the manufacturer’s instructions until the mixture is softly set, typically 18–22 minutes.
Step 4: Serve or firm up
Scoop and enjoy immediately for a soft-serve texture, or transfer to a lidded container and freeze for 1–2 hours for a firmer scoop. Top with sesame seeds, tart cherries, or chocolate chips if desired.
Step 5: Storage Tip
If frozen longer than 24 hours, let the ice cream sit at room temperature for about 15–20 minutes to soften before scooping.
Ingredients
- 400ml of full-fat coconut milk (1 can)
- ⅓ cup of maple syrup
- ¼ cup of tahini
- 1–2 tbsp of sesame seeds (toasted, for topping)
- ½ cup of dried tart cherries (optional)
- 2 tbsp of vegan chocolate chips (optional)
- 1 tsp of vanilla extract
- ⅛ tsp of salt
Nutritional Info
per serving
- Calories:
- 335kcal
- Protein:
- 4.5g
- Carbs:
- 25g
- Fat:
- 28.5g