Description
This easy vegan ice cream recipe delivers a rich, creamy dessert made from coconut milk and tahini, sweetened with pure maple syrup. The tahini adds a smooth texture without overpowering the flavor, making it a perfect dairy-free treat for any occasion.
Ingredients
Ice Cream Base
- 1 (14-ounce) can full fat coconut milk
- ⅓ cup pure maple syrup
- ¼ cup tahini
Optional Toppings
- Sesame seeds
- Tart cherries
- Chocolate
Instructions
- Freeze the Ice Cream Maker Bowl - Place the KitchenAid® Ice Cream Attachment bowl in the freezer for at least 12 hours or overnight to ensure it is thoroughly frozen before using.
- Mix the Base Ingredients - In a large bowl, whisk together the full fat coconut milk, tahini, and pure maple syrup until smooth. If the coconut milk is chunky, blend the mixture for a creamier texture.
- Churn the Ice Cream - Pour the prepared mixture into the frozen ice cream maker bowl and churn for about 20 minutes until thickened to soft-serve consistency.
- Freeze for Firmer Texture - For a firmer ice cream, transfer the churned base to a container and freeze for an additional 1 to 2 hours before serving.
- Serve - Scoop the vegan ice cream into bowls or cones and add optional toppings such as sesame seeds, tart cherries, or chocolate for extra flavor and texture.
Notes
- For best results, make sure the ice cream maker bowl is fully frozen before starting.
- Blending the base ingredients can help if the coconut milk is separated or chunky.
- Adjust the sweetness by adding more or less maple syrup according to taste.
- Use full fat coconut milk to achieve the creamiest texture.
- The ice cream can be stored in the freezer for up to one week.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Ice Cream Churning
- Cuisine: Vegan