Vegan Tahini Ice Cream (No Churn)
Ingredients:
- 2 cans (13.9 fl oz/400ml each) coconut cream at least 17% fat, chilled for at least 8 hours
- ½ cup raw tahini paste
- ¼ cup silan (date syrup) or maple syrup
- 6 Medjool dates pitted and chopped
Instructions:
- Chill the coconut cream: At least 8 hours ahead, place the unopened cans of coconut cream in the fridge. This lets the cream separate into a thick top layer and a thinner liquid layer underneath.
- Whip the cream: Without shaking or stirring the cans, carefully open them. Using a spoon, scoop out only the thick top layer into a bowl (save the liquid for smoothies or stews). Using a hand mixer, beat for 3-5 minutes until smooth and creamy.
- Mix in the flavor: Add the tahini, silan (or maple syrup), and chopped dates. Beat again just until evenly combined.
- Freeze: Transfer to a relatively flat, freezer-safe container and freeze for 2 hours. If freezing longer, let it sit out for a few minutes before scooping.
Notes:
- Don't shake or stir the coconut cream cans before opening, you want the layers to stay separated.
- This ice cream isn't overly sweet on purpose, more of an "adult" version. Taste it as written before adding extra sweetener.
- If the ice cream has been in the freezer for more than a few hours and is hard to scoop, let it sit out at room temperature for a few minutes before serving.
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