Almond and Strawberry Tahini Ice Cream recipe
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Ingredients
- 2 (14 ounce) cans full-fat coconut milk, chilled overnight 1 cup sliced strawberries, divided ¼ cup tahini 5 pitted dates, soaked in hot water for 30 minutes and drained 1 teaspoon almond extract ¼ cup sliced almonds ¼ cup sliced fresh strawberries 1 tablespoon sesame seeds
Nutrition Info
- 428.4 caloriescarbohydrate: 27.2 gcholesterol: : -fat: 36.2 gfiber: 5.5 gprotein: 6.2 gsaturatedFat: 25.7 gservingSize: -sodium: 29.4 mgsugar: 16.8 gtransFat: : -unsaturatedFat: : -
Directions Almond and Strawberry Tahini Ice Cream
Directions
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Freeze the base of your ice cream maker for at least 12 hours.
Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.
As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.
Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.