The next day, whisk together the coconut milk, tahini, and maple syrup to create the ice cream base. It should be in the freezer for at least 12 hours before you proceed with the recipe! I love my KitchenAid® Ice Cream Maker Attachment because it saves space and it does a great job with homemade ice cream. The night before you plan to make your dairy-free ice cream, freeze the base of your ice cream maker. It mostly lends an extra-creamy texture to the coconut milk base, which makes this vegan ice cream really exceptional. The toasty, nutty flavor of the tahini pairs wonderfully with the maple syrup and coconut milk, and though the tahini flavor is present here, it’s not overpowering. Luckily for me, this homemade version is just as good as the delicious ice cream I had on our trip. During our trip to Tokyo last spring, I had the most incredible sesame ice cream, and I haven’t stopped thinking about it. However, sesame ice cream is popular in Japan. If you walk into any American ice cream shop, tahini probably wouldn’t be among the ice cream flavors there. And…tahini! The creamy star ingredient in this recipe. Maple syrup – It gives this recipe a deep, complex sweetness. Coconut milk – My go-to base for dairy-free ice cream.Ģ. To make it, you’ll need three simple ingredients:ġ. Lately, this vegan ice cream recipe has become my new favorite. It’s rich, decadent, and every bit as good as the real thing. Full-fat coconut milk adds enough richness to create a texture that is super creamy, smooth, and not at all icy. As far as dairy-free ice cream goes, coconut ice cream is by far the best. Over the years, I’ve tried all sorts of vegan ice cream recipes, ones with bases ranging from frozen bananas to cashew milk to almond milk.
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