Oh my gosh…this coconut sugar tahini ice cream is B-A-N-A-N-A-S! It’s creamy, dreamy and 100% dairy-free too. It does not disappoint, so get out your ice cream maker stat!
This recipe only requires 6 ingredients and couldn’t be easier. All you do is blend, pour and let it churn. It’s made from a base of coconut milk, almond milk, tahini and coconut sugar. It’s decadent, nutty and just sweet enough. It is sure to satisfy any ice cream craving!
I think this ice cream is the perfect way to commemorate these last few weeks of summer, but really, ice cream any time of year is totally valid. I mean, come on…it’s ice cream!
If you try this recipe, please let me know how it goes! Leave a comment, rate it or take a photo and tag me on Instagram!
Lastly, check out these other dairy-free ice cream recipes from me: vanilla hazelnut ice cream and 5-minute peach ice cream.
Cheers and enjoy!
Dairy-free and refined sugar-free tahini ice cream made from coconut milk, almond milk, tahini and coconut sugar. It's creamy, dreamy and perfectly sweet!
- 13.5 oz can full-fat coconut milk
- 2 cups unsweetened almond milk, homemade or a high-quality brand
- 3/4 cup tahini
- 2 tsp pure vanilla extract
- 1/3 cup coconut sugar
- Pinch of sea salt
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The night before making this ice cream, place ice cream maker bowl in freezer to chill properly.
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Add all ingredients to a blender container and blend on high until creamy and smooth (about 1-2 min). Pour into chilled ice cream maker container and churn according to manufacturer's instructions.
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Once churned, transfer to a freezer-friendly container and use a spoon to smooth the top. Cover and freeze for a few hours or until firm. Set out for 5-10 minutes to soften slightly before serving.
For the almond milk, I recommend either homemade or a high-quality brand like this one that is pure and has no gums, carrageenan, etc.
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