Just when I thought ice cream can not get any better, came this Tahini Chocolate Ice-cream. This no charm, 4 ingredients 5 minutes recipe is the creamiest, most flavorful, and comforting ice-cream ever.

tahini chocolate ice cream no churn recipe

The fact that Tahini is a staple pantry ingredient these days is something I could not be happier about. Why? because for me, a chocolate spread sandwich generously sprinkled with Halva (sweetened Tahini crumbles) was my everyday school lunch.

What can I say? I was a picky eater with a very strong sweet tooth! Still am.

And now that no churn ice-cream has taken over summer, this recipe was only natural to happen.

tahini chocolate ice cream

On a side note, since Tahini is a paste made of ground sesame seeds it is naturally packed with plant-based fat and is a great source of iron.

tahini chocolate ice cream

What Ingredients Are In The Ice Cream:

  • Sweetened Condensed Milk
  • Tahini, you can use your favorite brand, however, make sure it is unsweetened and/or is not flavored. I used Trader Joe’s brand, it has enough to make the recipe twice.
  • Heavy Whipping Cream, if you are familiar with a Heavy Cream brand and know that it will whip just as good, feel free to use either one.
  • Dark chocolate melted, dark or semi-sweet are a great companion to the sweet condensed milk.

How To Make This Tahini Chocolate Ice Cream Ice Cream:

Making this recipe is as easy as it is delicious. Firstly, we will whip the heavy cream into a stiff cream.

Please remember to turn the mixer off the second you notice a stiff cream has formed. Otherwise the cream will deflate it and result in a big liquid mess.

Next we will mix the Tahini with the sweetened condensed milk and then we will fold in the whipped cream.

Lastly, we will pour the mix into our dish and drizzle the chocolate on top.

That is it. The hardest part is now waiting 6-8 hours for the ice cream to form up.

tahini chocolate ice cream

Storing and Serving The Ice Cream:

Well, as it is ice-cream the obvious storage place would be the freezer. Please make sure to cover the ice-cream with a plastic wrap as it contains a high fat level which means it absorbs other flavors.

Make sure to remove the ice cream from the freezer about 10-15 minutes (depending on the amount in the container) before eating. The ice-cream is best when is has softened bit.

Few More Notes and Tips about this Tahini Chocolate Ice-cream Recipe:

  • Feel free to use your preferred container, I choice a wide one so there is more surface to drizzle the melted chocolate.
  • You can go a head and sprinkle some shredded Halva on top or even mix it with the ice-cream after folding in the whipped cream.

HAPPY BAKING!!!

HERE are some more recipes you might enjoy:

Also, don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!

And Did you like this recipe and inspiring? Save THIS PIN to your Ice-cream, Sweets, or Summer Recipes.

tahini chocolate ice cream no churn recipe
5 from 1 vote
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Tahini Chocolate Ice Cream

Course Dessert
Cuisine American, Mediterranean
Keyword no churn ice cream, tahini dessert idea, tahini ice cream, tahini recipe
Prep Time 10 minutes
Servings 4 Cups
Author Dikla

Ingredients

  • 1 Can Sweetened Condensed Milk (390 g / 14 oz)
  • 1/2 Cup Unsweetened Tahini
  • 2 1/2 Cups Heavy Whipping Cream (600 ml )
  • 3/4 Cup Dark chocolate melted (125 g / 4.5 oz)

Instructions

  1. Grease 8" or 9" pan with oil spray and set aside.

  2. In a bowl of a standing mixer fitted with the whisker, pour the heavy cream and whisk on low-medium gradually increasing to high until you have stiff cream. Do not over mix. Set aside/

  3. In a large bowl pour in the sweetened condensed milk and mix it with the tahini until fully incorporated.

  4. Gently fold in the whipped cream.

  5. Pour and evenly spread the mix into the greased pan then drizzle on top of the melted chocolate.

  6. Using a toothpick, gently create the swirls with the chocolate (like you are writing the number 8 with the toothpick).

  7. Place the ice cream in the freezer covered with plastic wrap.

  8. Allow the ice cream to set 6-8 hours before eating.

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4 Comments on " Tahini Chocolate Ice-cream "

  1. Dikla

    5 stars
    This recipe is really easy to follow and it turned out amazing! The tahini really adds great flavour! Will def make this again, it was a hit in my family 🙂

    1. Dikla

      So happy to hear you loved it Anum!! thank you so much!

  2. Dikla

    This recipe looks amazing! I know the majority of no-churn ice cream recipes ask for sweetened condensed milk (creaminess and prevents icy texture). I am not too keen on condensed milk so I was wondering if you had a substitute idea. Would swapping it in for cream cheese work, although thicker in texture?

    1. Dikla

      Hi Emma!

      I am not aware of a sweetened condensed milk substitute and I would not use cream cheese as a replacement as cream cheese is 55% water which means it will get that icy texture. What you can do is mix coconut milk with 3/4 cup sugar (or maple syrup/honey) and reduce the liquid so you will only have fat and coconut solids in it. That should work in theory but I have yet to try it. Also, keep in mind that coconut has a strong flavor so you might want to increase the tahini amount by a 1/4 cup.

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