The easiest, creamiest, decadent and healthy dessert recipe you can make! This 4-Ingredient No-Churn Vegan Tahini Chocolate Ice Cream is gluten-free, paleo, top 8 allergy-free, and sugar-free! No dairy, no fuss, and no fancy ice cream makers for this frozen delight!
Our ice cream dreams are realized! Tahini, chocolate, in ice cream form? Yes, yes please! When I say ice cream, I’m not talking the quick, throw it in a blender for a soft serve effect kind of “ice cream”, I’m talking scoopable from the freezer kind of ice cream! Yes, that one appliance (or attachment) I do not have is an ice cream maker. BUT, I know I’m not alone and if you don’t have one either, your life is about to get a whole lot cooooler!
Yes! The easy no-churn ice cream method we all love (and haven’t done until now, if you’re like me). Just mix up your ingredients in a stand mixer or blender, pour into a pan, and freeze for a few hours or overnight. Super easy, no-fuss, simple, and everyone can do it! That means it’s super customizable too! I kept this one straight forward with just coconut milk, tahini, cocoa powder, and sweetener. That tahini chocolate combo is one of the best! But you can go crazy with add-ins like mini chocolate chips, sesame seeds, gluten-free cookie crumbles, espresso powder, etc.
Now, I do have fond memories of making real, hand-churned ice cream in an old-fashioned wooden ice cream churn. The big things with the hand cranks that you fill with ice, salt, cream, and sugar. Whenever we went over to my parent’s friends house up in the woods for summer parties and such, they would take out the big ice cream churn and all of the kids would get so excited! We each had to take a turn using the hand crank (super tough for little hands!), but the results were this super fresh milky vanilla ice cream that beat anything you could ever buy.
I was probably like 4 or 5, these are vague memories, but that ice cream still made an impact! But you know what else is making an impact? THIS super easy, not-hand-cranked vegan tahini chocolate ice cream! Yes, the hand cranking does add all the magic and “special taste”, but throwing coconut milk, tahini, cocoa powder, and sweetener into my stand mixer, then pouring the mixture into a loaf pan to freeze gets the job done too (but lacks in the nostalgia!) We can’t win them all, can we? At least this one is dairy-free!
4-Ingredient No-Churn Vegan Tahini Chocolate Ice Cream
- Add the coconut milk first, to a stand mixer or blender.
- Mix (slowly increasing speed) or blend for about 3 minutes.
- Add the rest of the ingredients and mix for another 5 minutes until combined.
- Pour the contents into a 9x5 standard loaf pan lined with wax paper and cover the top with foil.
- Freeze the ice cream until solid (5-8 hours) or overnight.
Are you dreamy of tahini chocolate ice cream heaven yet? Top it with all your favorites: whipped cream (so many great new allergy-friendly options!), chocolate chips, sesame seeds, chocolate syrup, sprinkles (of course!), or just grab a spoon and devour (the tahini chocolate flavor is amazing on its own!) Summer can’t be summer without at least ONE batch of homemade ice cream, right?
So tell me:
+ Did you ever hand churn/crank legit real ice cream? Bucket list item, if you haven’t!
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