Chocolate Tahini Ice Cream
Chocolate Tahini Ice Cream
Ingredients:
3.5 cups coconut cream (full fat)
1.75 cups coconut milk
1/2 cup cacao powder
1/2 cup maple syrup
1/2 cup tahini
optional: 8 chocolate cookies or dark chocolate chunks
Make:
Chill the coconut cream and milk in the frig the day before making.
Place a bowl or ice cream maker into freezer the day before making.
Next day, add coconut cream, milk, cacao, maple syrup, tahini to a blender and blend until smooth.
If you have an ice cream maker, you can throw it all in there & proceed from there, mixing in cookies or chocolate chunks.
If you don’t have an ice maker, transfer mixture to the chilled bowl, and set it into the freezer to chill (60-90 minutes)
Remove from freezer and whisk mixture. add cookies or chocolate chunks if using them, and return to the freezer.
Check after about 45 minutes. Repeat whisking process and return to freezer for 30 minutes.
Repeat one to two more times until the mixture has frozen to a thick slushy consistency.
Once its “fluffed” up you can store it in the freezer and scoop whenever you need a fix!
Recipe inspired by Panaceas Pantry