Tahini Ice Cream

Ingredients

• 35 g (¼ cup)cashews
• 1 canunsweetened coconut milk
• 80 g (⅓ cup)tahini
• 80 ml (⅓ cup)maple syrup
• 20 g (2 tablespoons)raisins (optional)

Instructions

1. 1

   Blend the base

   Blend the cashews and coconut milk until the mixture is smooth.

2. 2

   Add tahini

   Add the tahini and maple syrup, then blend again.

3. 3

   Churn the mixture

   Pour the mixture into an ice cream machine and start churning. Add the raisins during churning so they are distributed throughout.

4. 4

   Freeze and serve

   Freeze until set, then serve with a little maple syrup drizzled on top.

What is tahini ice cream?

Tahini ice cream is a frozen dessert flavoured with tahini, the smooth paste made from sesame seeds. It draws on the familiar pairing of sesame and sweet flavours found in many cuisines, while this version uses coconut milk and cashews for its creamy base.

The combination gives the ice cream a nutty, slightly savoury edge, balanced here with maple syrup. Raisins are optional and add little bursts of sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 8g protein, 32g carbs, 30g fat.

The maple syrup and cashews supply most of the carbohydrates, while coconut milk and tahini contribute much of the fat; the cashews and tahini also provide some protein. Serve a scoop with fresh berries or sliced fruit for a lighter, more balanced dessert plate.

Why these ingredients work

Coconut milk: its fat helps give the mixture a rich texture once frozen. Use unsweetened coconut milk so you can control the sweetness with the maple syrup.

Cashews and tahini: blending the cashews finely helps make the base smooth, while tahini brings the distinctive sesame flavour. Stir the tahini well before measuring if it has separated.

Getting a smooth base

Blend the cashews with the coconut milk until no obvious pieces remain. A smooth base gives the ice cream a more even texture after churning.

Add the tahini and maple syrup after that first blend, and mix until fully combined. Scrape down the sides of the blender if any tahini clings there.

Churning and setting

Churn the mixture in your ice cream machine according to its instructions. The recipe does not specify a churning time, so use the machine’s usual cues for a thick, softly frozen consistency.

Add the raisins while the mixture is moving, rather than all in one spot, to help spread them through the ice cream. Transfer it to the freezer to firm up before serving.

Serving ideas

A small drizzle of maple syrup is the suggested finish and complements the sesame flavour. For a contrast in texture, serve the ice cream with chopped toasted nuts or fresh fruit.

Let it stand briefly at room temperature before scooping if it has become very firm in the freezer.

Timing and equipment

The stated preparation time is 5 minutes, and the mixture does not need cooking. That figure does not include churning or the time needed to set in the freezer.

An ice cream machine is required for the method as written. For best results, follow its instructions for preparing the bowl and churning the mixture.

Recipe notes & tips

• Blend the cashews thoroughly before adding the other ingredients.
• Stir separated tahini until smooth before measuring it.
• Use unsweetened coconut milk to keep the maple syrup as the main sweetener.
• Add the raisins gradually while the machine is churning for more even distribution.
• Freeze the churned ice cream until it reaches the firmness you prefer.

Variations

• Add vanilla: blend in a little vanilla extract with the tahini and maple syrup.
• Use another dried fruit: swap the raisins for chopped dates or dried cranberries.
• Add chocolate: fold in chopped dark chocolate during the final moments of churning.
• Bring citrus: add a little finely grated orange zest for a fragrant note.
• Top with nuts: scatter chopped pistachios or toasted sesame seeds over each serving.

Common mistakes to avoid

• Leaving cashew pieces: blend the cashews with the coconut milk until the base looks smooth.
• Using separated tahini: stir it thoroughly before measuring so the paste is evenly mixed.
• Adding raisins too early: wait until churning, then add them gradually to distribute them through the ice cream.
• Serving straight from a very cold freezer: let the ice cream stand briefly so it is easier to scoop.
• Expecting the stated time to include freezing: allow extra time for churning and setting before serving.

How to store

Store the ice cream in a covered, freezer-safe container and use within about 1 month for the best texture. Let it soften briefly at room temperature before scooping; do not reheat it.

Frequently asked questions