I am pretty obsessed with Tahini lately (keep an eye out for more recipes coming soon!) For anyone who is less familiar with this ingredient- it’s a creamy roasted sesame paste that performs very similarly to a nut butter. So for those of you who are allergic to nuts or peanuts, this is an awesome alternative.
The idea behind this ice cream was to create a peanut butter-chocolate vibe (oh how I miss peanut butter!!!) and the result is pretty fantastic- even if I had just stopped there!
But I didn’t… (it’s totally hard for me to leave good enough alone!) So I added whole pitted cherries. Now we have a chocolate covered peanut butter and jelly vibe and I like it A LOT.
The creamy frozen tahini swirl and the frozen cherry texture are a perfect way to break up the creamy chocolate ice cream. The fact that the whole thing is vegan and nut free? BONUS.
OH! And no ice cream maker required!! So this is a super easy and delicious project for anyone- or print the recipe and hand to the kids to make!
NOTES: If you don’t have cherries, I think blackberries or chopped strawberries would be awesome in this. If you are allergic to sesame, you could use sunbutter. I used a runnier tahini for this. I typically use Joyva brand for cooking, but it was really thick for this recipe, so I used 365 organic tahini.
- 1 cup coconut cream
- 1¼ cup brown sugar
- ½ cup tahini
- 1 cup cocoa powder
- ½ cup strong coffee
- 2 cups coconut cream
- 1 cup cherries, pitted
- ¼ cup smooth tahini
- 1 tablespoon sesame seeds (black and white)
- In a small saucepan combine one cup of coconut cream, the brown sugar, ½ cup of tahini, cocoa powder and coffee and bring to a simmer over medium heat while whisking everything together, about 3-5 minutes. When it is smooth, remove it from the stove and whisk in the additional 2 cups of coconut cream. Transfer to a bowl to cool.
- When it is room temperature, pour the ice cream base into a freezable container. Gently add the cherries to the top of the ice cream (they will sink down into it). Drizzle the top of the ice cream with the remaining ¼ cup tahini. Sprinkle the top with the sesame seeds. Place in the freezer and leave for at least 4 hours or over night until frozen.
- Let the ice cream thaw for a few before scooping. You should have chunks of both cherries and tahini swirled through the ice cream.
Print Recipe
lovely without being too sweet, my kind of ice cream, thank you
What brand of tahini do you use? I have never used it because of concerns about nut cross contamination.
What brand tahini do you find? Recently the Whole Foods 365 brand has been super bitter and ruining my hummus!