Go Back
chocolate ice cream

No Churn Vegan 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 healthy dairy-free ice cream recipe to enjoy year round!

Course Dessert
Cuisine American
Keyword no churn vegan chocolate tahini ice cream
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Author Tessa Fisher



  1. Line a loaf pan with parchment paper. Set aside.
  2. Pour the almond milk and coconut milk (all contents of can) in a large bowl. Whisk to combine.

  3. 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.

  4. 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 1/2 to 2 hours.

  5. 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 1/2 to 4 1/2 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.