Vegan Tahini Ice Cream (No Churn)

Summer is here and it’s so hot outside! In honor of the heat, today on the blog is a recipe for vegan tahini ice cream, no ice cream machine needed. The base is coconut cream, and to get the right texture, use one with at least 17% fat. Before you start, chill the coconut cream (unopened) in the fridge for at least 8 hours, this lets it split into two layers, a thick cream on top and coconut liquid on the bottom. This recipe only needs the top, thick layer, but don’t toss the liquid, save it for smoothies or stews.

This ice cream is what I’d call an “adult ice cream,” meaning it’s not overly sweet. You can add more sweetener than the recipe calls for, but try it as written first. Feel free to mix in chopped nuts, chocolate chips, or any other add-in you like.

Why You’ll Love This Recipe:

• No ice cream machine needed
• Only 4 ingredients
• Not overly sweet, more of an “adult” ice cream, though you can sweeten to taste
• Naturally vegan, dairy-free, and gluten-free

Key Ingredients & Substitutions:

• Coconut cream – use a can with at least 17% fat for the best texture. Chill it unopened for at least 8 hours so it separates into two layers: a thick, solid cream on top and a thinner liquid at the bottom.
• Raw tahini – the classic base flavor here. Use a good quality, pourable tahini paste.
• Silan (date syrup) – can be swapped for maple syrup.
• Medjool dates – soft and easy to chop. If your dates are firm, soak them in warm water for 10 minutes first to soften.

Pro Tips for Success:

• Don’t shake or stir the coconut cream can before opening, you want the layers to stay separated.
• Beat the coconut cream for a full 3-5 minutes before adding the other ingredients, this gives the ice cream its creamy texture.
• Taste before adding extra sweetener, most people find it plenty sweet as written thanks to the dates and silan.
• If frozen for longer than the initial 2 hours, let it sit out for a few minutes before scooping.

Serving Suggestions

• Top with extra chopped dates or a drizzle of tahini
• Add chopped nuts or chocolate chips for crunch
• Great on its own, or alongside a warm dessert

FAQ

• Can I use maple syrup instead of silan? Yes, they’re interchangeable here.
• How long does this keep in the freezer? About 2 weeks in an airtight container, though the texture is best within the first few days.
• Is this very sweet? Not overly, it’s more of an “adult” ice cream. Most people find it sweet enough as written, but you can add more sweetener to taste.

Looking for more tasty recipes?

• Best Ever Chewy Granola Cookies (Rich & Satisfying)
• Vegan Cherry Crumb Bars
• Purple Cabbage Noodles with Tahini Sauce
• Farro Salad with Cauliflower, Fennel and Tahini Dressing