Chocolate Tahini Ice Cream (Vegan) (2024)

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 withfull-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-flavoredsesame seed pasteadds flavor and texture.

Unsweetened cocoa powder- Cocoa powder gives us a rich chocolate flavor.Tahini and chocolateare 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.

Otherliquid sweetenerslike 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 ofpure vanilla extractgoes a long way. It helps round out the chocolate-tahini flavor and adds a hint of sweetness.

Step-by-step instructions

Before you start:Line a freezer-safe container with parchment paper. Set aside.

1. Pour the almond milk and coconut milk (all contents of the can) into a large bowl. Whisk to combine.
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.
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.
4. Cover the bowl with a piece of plastic wrap or foil and refrigerate for 1 ½ to 2 hours. 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.

No dairy, no problem! Check out this vegan berry sorbet!

Storage

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.

Helpful tips

• 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.

Equipment

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

Serving suggestions

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 withdairy-free whipped creamand a drizzle of chocolate sauce ordate caramel
• Use as the center filling for ice cream sandwiches
• Add cacao nibs, dairy-free chocolate chips, crushed Oreos, or sprinkles for added crunch
• A drizzle of maple syrup,agave,or honey

What is tahini?

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.

Can I use a hand mixer instead of an immersion blender to emulsify the ice cream?

Absolutely! A hand mixer, blender, or food processor can all be used to emulsify in place of a hand mixer.

Can I omit the alcohol?

Yes! The vodka called for in this recipe is optional. It is used to help prevent crystal formation.