Almond and Strawberry Tahini Ice Cream recipe

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Ingredients

2 (14 ounce) cans full-fat coconut milk, chilled overnight
1 cup sliced strawberries, divided
¼ cup tahini
5 pitted dates, soaked in hot water for 30 minutes and drained
1 teaspoon almond extract
¼ cup sliced almonds
¼ cup sliced fresh strawberries
1 tablespoon sesame seeds

Nutrition Info

428.4 calories
carbohydrate: 27.2 g
cholesterol: : -
fat: 36.2 g
fiber: 5.5 g
protein: 6.2 g
saturatedFat: 25.7 g
servingSize: -
sodium: 29.4 mg
sugar: 16.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Freeze the base of your ice cream maker for at least 12 hours.

  2. Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.

  3. As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.

  4. Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.

Recipe Yield

6 servings

Recipe Note

If you have never tried tahini ice cream, you are in for a taste treat that is right on trend.

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