Three Ingredient Tahini Ice Cream Recipe

Throughout our journey to Tokyo final spring, I had probably the most unbelievable sesame ice cream and I haven’t stopped excited about it. Earlier than the journey, my buddy Stephanie despatched me an inventory of must-eat-at locations. She is aware of me very properly as a result of her prime two suggestions had been a spot referred to as Rojiura Samurai Curry for his or her 20-vegetable(!) curry and an ice cream store referred to as Gomaya Kuki for his or her creamy sesame ice cream. I haven’t fairly gotten round to recreating a model of that tremendous curry, however I used to be stunned to determine that making scrumptious sesame-forward tahini ice cream at residence is definitely tremendous easy!

3-Ingredient Tahini Ice Cream

At first, I had a number of concepts to jazz this up a bit extra – vanilla, cinnamon, and/or a little bit of cardamom had been all prospects in my thoughts. However after attempting this base, I liked it as-is with simply these three components:

1. coconut milk: my go-to base for non-dairy ice cream
2. maple syrup: because the sweetener
Three. tahini: the creamy star ingredient of this recipe

3-Ingredient Tahini Ice Cream

3-Ingredient Tahini Ice Cream

On this ice cream, the tahini taste is current, however not overpowering – it principally lends an extra-creamy texture to the coconut milk base. The ice cream is yummy by itself – simply churn it and go round some spoons!

If you wish to get a bit fancier like I did, add tart cherries, melted chocolate, and a sprinkle of sesame seeds :). Or if you wish to serve it like they do in Tokyo, drizzle it with a bit soy sauce!

3-Ingredient Tahini Ice Cream

Three-Ingredient Tahini Ice Cream


  • 1 (14-ounce) can full fats coconut milk
  • ⅓ cup pure maple syrup
  • ¼ cup tahini
  • (optionally available) toppings: sesame seeds, tart cherries, chocolate
  1. Freeze the bottom of your ice cream maker for at the least 12 hours, ideally in a single day.
  2. In a big bowl, whisk collectively the coconut milk, tahini, and maple syrup. (In case your coconut milk is chunky, you might need to mix the components in a blender).
  3. Pour the combination into your ice cream maker and observe the instructions of the producer to churn till thick (about 20 minutes). Scoop out and revel in! If you want thicker ice cream, freeze for 1-2 hours earlier than serving.

Whenever you retailer your ice cream within the fridge for over 24 hours, it’s going to harden. Let it sit at room temp for about 20 minutes to melt earlier than scooping.


Pictured on this publish: KitchenAid Ice Cream Maker Attachment

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