No-Churn Tahini Ice Cream

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Serves: 12

Prep Time: 5-10 minutes

Cook Time: 5-10 minutes

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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.