Made with just a few simple ingredients, this No-Churn Tahini Ice Cream is a delicious and easy-to-make treat that is perfect for any occasion. The end result is creamy, nutty, and refreshing.
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
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.