Chocolate Tahini Ice Cream

Chocolate Tahini Ice Cream

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!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 20

Chilling Time 4

Total Time 4 20

Servings servings

Calories 255kcal

Author Tessa

Ingredients

⅔ cup unsweetened almond milk
1 ⅔ cups (1-13.5 can) full-fat coconut milk
2 tablespoons + 2 teaspoons water
½ cup + 2 tablespoons maple syrup
2 tablespoons coconut oil
½ cup unsweetened cocoa powder
⅓ cup tahini well stirred
¼ teaspoon salt
¼ teaspoon pure vanilla extract
1 tablespoon vodka optional

Instructions

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.

Notes

To store: Best when eaten within 1-2 months. Keep 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 all-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.

If in the freezer for longer than 4 hours, allow the storage container to sit out at room temperature for about 20 minutes before serving for an easier scoop.

Nutrition