This Dairy-Free Tahini Ice Cream is unbelievably creamy, completely vegan, and reminiscent of the creamiest butter pecan ice cream. It’s no-churn, perfectly sweetened, filled with swirls of silan, hints of tahini, and a rich coconut base. For extra crunch, toasted pecans and chocolate chips make great additions to this simple summer treat!
- 2 (14 oz) cans coconut cream (if you can’t find it, you can sub full-fat coconut milk for a less creamy result)
- ⅔ cup sugar
- ¼ cup Soom Tahini
- 4 tbsp Soom Silan, divided
- 1 tbsp tapioca flour (can sub cornstarch)
- 1 tsp vanilla extract
- ¾ tsp salt
- chopped toasted pecans and/or chocolate chips for serving, optional
- In a medium saucepan, combine the coconut cream, sugar, tahini, 2 tablespoons of the silan, tapioca flour, vanilla, and salt. Whisk to combine. Bring mixture to a gentle boil, whisking frequently as the mixture comes together. Once boiling, reduce heat slightly and cook for an additional 1-2 minutes, until it thickens slightly. Remove from heat and let cool completely.
- Line a loaf pan with parchment paper, and pour in the cooled ice cream mixture. Press a piece of plastic wrap directly on the surface. Freeze for 3-4 hours, or until the ice cream is semi-frozen, enough to still be able to stir it around to swirl in the remaining silan. Remove from the freezer and drizzle the remaining 2 tablespoons silan over the ice cream. Using a knife, swirl the silan into the ice cream.
- Press the piece of plastic wrap directly on the surface and let freeze for an additional 4-6 hours, or overnight. Once ready to eat, remove from the freezer 30 minutes or so before you want to consume, so that it’s easier to scoop. Garnish with chopped pecans and chocolate chips, if desired. Serve.