Best Vegan Tahini Coconut Milk Ice Cream Recipe
This rich and creamy vegan ice cream features a smooth blend of full-fat coconut milk, tahini, and pure maple syrup. The tahini adds an extra creamy texture without overpowering the flavor, making this dairy-free dessert delightfully satisfying and perfect for vegan and dairy-free diets.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Dessert
- Method: Air Frying
- Cuisine: Vegan
- Diet: Vegan
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 bowl: Freeze the base of your KitchenAid® Ice Cream Attachment for at least 12 hours or preferably overnight to ensure proper churning and freezing of the ice cream mixture.
- Prepare the ice cream mixture: In a large bowl, whisk together the full-fat coconut milk, tahini, and pure maple syrup until smooth. If the coconut milk has solid chunks, blend the ingredients in a blender for an ultra-smooth texture.
- Churn the ice cream: Pour the prepared mixture into the frozen ice cream maker bowl and churn for about 20 minutes or until the mixture thickens to a creamy consistency.
- Serve or freeze for firmness: Scoop and enjoy immediately for a soft-serve texture, or for a thicker consistency, transfer the ice cream to a container and freeze for an additional 1-2 hours before serving.
Notes
- Store leftover ice cream in the freezer. It will harden after 24 hours.
- Let the hardened ice cream sit at room temperature for about 20 minutes to soften before scooping.
- Optional toppings such as sesame seeds, tart cherries, or chocolate add extra flavor and texture.
