- 2 (14 ounce) cans full-fat coconut milk, chilled overnight
- 1 cup sliced strawberries, divided
- 1/4 cup tahini
- 5 pitted dates, soaked in hot water for 30 minutes and drained
- 1 teaspoon almond extract
- 1/4 cup sliced almonds
- 1/4 cup sliced fresh strawberries (optional)
- 1 tablespoon sesame seeds (optional)
- 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.
07/26/2019
recipepes.com
almond and strawberry tahini ce cream, recipe
PT15M
PT1H
5
455 calories
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