This flavorful no churn vegan Chocolate Tahini Ice Cream is made with almond milk and coconut milk and naturally sweetened with maple syrup. A healthier dairy-free ice cream recipe to enjoy year round!
Simple ingredients that you can find in your pantry can make a creamy, decadent vegan homemade ice cream.
What's even better is there is no need for an ice cream maker!
Why you'll love this recipe
- No churn
- Simple ingredients
- Sweetened with maple syrup
- Creamy texture
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Unsweetened almond milk - In combination with full-fat coconut milk, this will make up our dairy-free base.
A non-dairy milk like cashew milk with a higher fat content would make a great substitute.
Coconut milk - The richness of coconut milk (you'll want the canned full-fat type), is a great substitute for heavy cream in traditional recipes.
Tahini - This nutty-flavored sesame seed paste adds flavor and texture.
Unsweetened cocoa powder - Cocoa powder gives us a rich chocolate flavor. Tahini and chocolate are a power duo!
Maple syrup - The caramel notes of maple syrup give this frozen treat a great chocolate tahini caramel vibe. Plus, it's a vegan-friendly sweetener.
Other liquid sweeteners like agave nectar and honey (if not vegan) can be substituted. Be aware this will slightly alter the flavor profile.
Coconut oil - This solid fat gets emulsified in the base mixture. This helps prevent a grainy texture.
Vanilla extract - A little bit of pure vanilla extract goes a long way. It helps round out the chocolate-tahini flavor and adds a hint of sweetness.
Before you start: Line a freezer-safe container with parchment paper. Set aside.
Step 1: Pour the almond milk and coconut milk (all contents of the can) into a large bowl. Whisk to combine.
Step 2: 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.
Step 3: Remove from heat and stir in the vanilla extract. Pour the mixture into the bowl of milk by slowly whisking as you pour. Using an electric mixer or immersion blender, mix to emulsify.
Cover the bowl with a piece of plastic wrap or foil and refrigerate for 1 ½ to 2 hours.
Step 4: Once chilled, stir the mixture and transfer to the prepared container. Freeze for 3 ½ to 4 ½ hours for more of a soft serve consistency.
Freeze longer for a firmer texture.
No dairy, no problem! Check out this vegan berry sorbet!
This is best when eaten within 1-2 months. Keep it in a lidded, airtight container to prevent freezer burn and the absorption of odors from other foods.
If using a loaf pan, press plastic wrap to the surface and then cover it with foil.
- Like natural nut butter, tahini can separate slightly. Be sure to stir it well before measuring.
- Line your resealable container with parchment paper for easier cleanup and removal.
- Alcohol, like vodka, has a lower freezing point than water. It can help prevent the formation of large ice crystals. The result is a creamier texture.
- Allow the tahini ice cream to set out at room temperature for about 20 minutes before serving for an easier scoop.
There is no ice cream maker needed for this chocolate tahini recipe! You will need the following:
- Large mixing bowl
- Small saucepan
- Immersion blender (or regular blender, hand mixer, or food processor)
- Freezer-safe airtight container
How do you eat this cool, creamy treat? Scooped into a bowl is the easiest way to deliciousness.
Here are some ideas to enhance the experience:
- Serve in cones or on top of warm peaches
- Make it a sundae with dairy-free whipped cream and a drizzle of chocolate sauce or date caramel
- Use as the center filling for ice cream sandwiches
- Add cacao nibs, dairy-free chocolate chips, or sprinkles for added crunch
- A drizzle of maple syrup, agave, or honey
Tahini is made from ground sesame seeds and sometimes salt and oil that is ground into a creamy texture. Also known as sesame seed paste or butter, it is traditionally used in Middle Eastern cuisine.
Absolutely! A hand mixer, blender, or food processor can all be used to emulsify in place of a hand mixer.
Yes! The vodka called for in this recipe is optional. It is used to help prevent crystal formation.
More dairy-free frozen treats
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Chocolate Tahini Ice Cream
- Line a freezer safe container (or 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 and vodka if using. Transfer the mixture to the bowl of milk by slowly whisking as you pour. Using an electric mixer or immersion blender, mix for about 30 seconds to emulsify. Cover the bowl and chill in the refrigerator for 1 ½ to 2 hours.
- Once chilled, stir mixture and transfer to the prepared container. Cover tightly with plastic wrap and/or a lid and place in freezer.
- Freeze for 4 to 4 ½ hours for a more mousse-like consistency. When frozen for longer, remove ice cream from freezer for about 20 minutes before serving. To help quicken the softening, place the ice cream container in a shallow bowl or pan of warm water.