Ultra Creamy Chocolate Tahini Vegan Ice Cream
Ingredients
- 2 x 400mL coconut cream (full fat)
- 1 x 400mL coconut milk
- 1/2 cup cacao powder
- 1/2 cup pure maple syrup
- 1/2 cup hulled tahini
- 1 Tbsp vodka (optional)
- 8 store-bought or homemade vegan cookies (optional)
Preparation
The night before, put ice cream maker in the freezer, and chill the coconut cream and milk in the fridge.
The next day, add coconut cream, coconut milk, cacao, maple syrup and tahini to a blender and blend until smooth. Transfer to a large metal bowl, and chill in the freezer for 15 mins.
Remove ice cream bowl, and set up your ice cream maker, then add chilled ice cream mix and churn for approx 45 mins (or follow your ice cream makers instructions). At this stage, the mix should look like soft serve. Break up cookies (if using), and pour into the churning ice cream, and allow to incorporate (it should only take a few minutes).
Transfer ice cream to a 2L metal container, then use baking paper (or a reusable silicone mat, or a recycled, food-safe plastic bag) to cover the top. Freeze for at least 3 hours, before serving.
