This flavorful No Churn Vegan Chocolate Tahini Ice Cream is made with almond milk and coconut milk and naturally sweetened with maple syrup. A healthy dairy-free ice cream recipe to enjoy year round!
Homemade ice cream really doesn't get enough recognition.
But this no churn vegan chocolate ice cream might just be the summer treat worthy of your attention.
Vegan Chocolate Tahini Ice Cream Ingredients
If you don't have an ice cream maker, you've come to the right place! Plus, to make this dairy-free and egg-free ice cream, you only need a handful of ingredients. Take a look at what you'll need for this recipe:
- Unsweetened almond milk
- Full fat coconut milk
- Maple syrup
- Unsweetened cocoa powder
- Coconut oil
- Vanilla extract
Dairy-free ice cream
This recipe calls for two types of non-dairy milk. In lieu of cream, unsweetened almond milk and coconut milk combine to add flavor, richness, and fat.
You'll want the full fat coconut milk from a can for this ice cream. Even if the cream part has separated from the rest of the coconut water, you will use the entire contents of the can.
To make things more on the healthy side, cane sugar and other refined sugars have been omitted. The flavors of maple syrup blend wonderfully with tahini and chocolate.
More fat! But good fat nonetheless. If you don't want a coconut taste, use refined coconut oil.
Equipment for making no churn ice cream
For this recipe you'll need the following items:
- Small saucepan
- Large mixing bowl
- Electric mixer or immersion blender
- Loaf pan
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No Churn Vegan Chocolate Tahini Ice Cream
- Line a loaf pan with parchment paper. Set aside.
- Pour the almond milk and coconut milk (all contents of can) in a large bowl. Whisk to combine.
- In a small saucepan, combine the water and maple syrup over low heat until the maple syrup has dissolved. Stir in the coconut oil, cocoa powder, and tahini, until melted and incorporated. Stir in the salt.
- Remove from heat and stir in the vanilla extract. Transfer mixture to the bowl of milks by slowly whisking as you pour. Using an electric mixer or immersion blender, mix to emulsify. Cover the bowl and refrigerate for 1 ½ to 2 hours.
- Once chilled, stir mixture and transfer ice cream liquid to a metal loaf pan. Cover loaf pan tightly with plastic wrap and place in freezer.
- Freeze for 3 ½ to 4 ½ hours for a more mousse-like ice cream. Once frozen for longer, remove ice cream from freezer for about 20 minutes before serving. To help quicken the softening, place loaf pan in a shallow bowl or pan of warm water.