30 Minutes or Less
Recipes
About No-Churn Tahini Ice Cream
Discover a new twist on homemade ice cream with our No-Churn Tahini Ice Cream recipe! Combining the rich, nutty flavor of tahini with the creamy indulgence of ice cream, this recipe is as simple as it is unique. Best of all, it requires no special equipment—just a few ingredients and a freezer. Perfect for those who love experimenting with bold flavors, it is a sophisticated dessert that’s sure to impress. Next time you are looking for a late night treat this is the perfect creamy, flavorful delight!
Ingredients
1 packed cup pitted medjool dates (about 25 small dates)
1 cup whole milk
2 cups heavy cream
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
3/4 cup tahini
Preparation
01Place the dates in a bowl of warm water and soak for at least 10 minutes, until soft.
02Remove dates from water. Place the soaked dates and the milk in a food processor or high-powered blender. Blend on high speed until the mixture has a smooth, caramel-like consistency, about 1 minute. Set aside.
03Using a hand mixer or a stand mixer with the whisk attachment on high speed, whip the heavy cream, sweetened condensed milk, vanilla extract, and tahini until stiff peaks form, about 2 to 3 minutes.
04Spread about a quarter of the ice cream mixture on the bottom of a 5-by-9-inch loaf pan or a 1½ quart ice cream tub. Drizzle about a quarter of the date-milk mixture on top with a spoon.
05Repeat the layers, ending with the date-milk mixture.
06Place the pan or tub in the freezer and chill for at least 6 hours or overnight.
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