Three Ingredient Tahini Ice Cream

3-Ingredient Tahini Ice Cream

During our trip to Tokyo last spring, I had the most incredible sesame ice cream and I haven’t stopped thinking about it. Before the trip, my friend StephanieΒ sent me a list of must-eat-at places. She knows me very well because her top two recommendations were a place called Rojiura Samurai Curry for their 20-vegetable(!) curry and an ice cream shop called Gomaya Kuki for their creamy sesame ice cream. I haven’t quite gotten around to recreating a version of that amazing curry, but I was surprised to figure out that making delicious sesame-forward tahini ice cream at home is actually super simple!

3-Ingredient Tahini Ice Cream

At first, I had a few ideas to jazz this up a bit more – vanilla, cinnamon, and/or a bit of cardamom were all possibilities in my mind. But after trying this base, I loved it as-is with just these three ingredients:

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

3-Ingredient Tahini Ice Cream 3-Ingredient Tahini Ice Cream

In this ice cream, the tahini flavor is present, but not overpowering – it mostly lends an extra-creamy texture to the coconut milk base. The ice cream is yummy on its own – just churn it and pass around some spoons!

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

3-Ingredient Tahini Ice Cream

5.0 from 6 reviews
3-Ingredient Tahini Ice Cream
 
Author:
Serves: serves 4
Ingredients
  • 1 (14-ounce) can full fat coconut milk
  • ⅓ cup pure maple syrup
  • ¼ cup tahini
  • (optional) toppings: sesame seeds, tart cherries, chocolate
Instructions
  1. Freeze the base of your ice cream maker for at least 12 hours, preferably overnight.
  2. In a large bowl, whisk together the coconut milk, tahini, and maple syrup. (If your coconut milk is chunky, you may want to combine the ingredients in a blender).
  3. Pour the mixture into your ice cream maker and follow the directions of the manufacturer to churn until thick (about 20 minutes). Scoop out and enjoy! If you would like thicker ice cream, freeze for 1-2 hours before serving.
Notes
When you store your ice cream in the fridge for over 24 hours, it'll harden. Let it sit at room temp for about 20 minutes to soften before scooping.

Pictured in this post: KitchenAid Ice Cream Maker Attachment


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

28 comments

  1. Jill on said:

    Can this be done without an ice cream maker? I’ve got a Vitamix….

    • It thickened and churned really nicely in the ice cream maker. I haven’t made ice cream in a Vitamix – do you start with the ingredients partially frozen?

  2. Sarah on said:

    This looks absolutely amazing. I am wondering, do you have a post about your trip to Japan? I’ve always wanted to go, but I am vegan and assumed it would be next to impossible for me to find enough to eat. Maybe I am wrong though?

    • Hi Sarah, I don’t have a post about the trip, maybe one day! I ate mostly vegetarian/pescatarian in Japan – I don’t think it’s impossible to eat vegan there you’d just have to do some research ahead of time.

  3. Ivana on said:

    So good and so simple, definitely will try this! I also don’t have an ice cream maker (yet), but I’ll eat it as a smoothie, don’t care πŸ˜€ thanks for sharing, love your recipes so much! <3

    • ha ha, thank you! I’m glad you’re loving the recipes!

  4. Brittany Audra @ Audra's Appetite on said:

    Such a fun and interesting idea to add tahini to ice cream! πŸ™‚

  5. Natalie from lilcookie.com on said:

    I love tahini! This ice cream looks so delicious and perfect for the summer!

  6. steph from iamafoodblog.com on said:

    so creamy! i love this post and i loved hearing a bit about your trip!! when you figure out the veggie curry please invite us over! heehee πŸ˜‰

    • Ha ha, that curry was SO good, thanks for the recs πŸ™‚

  7. Gigi on said:

    What kind of ice cream maker are you showing in your photo?

    • It’s the Kitchen Aid ice cream maker attachment – I love it because the base fits right on the mixer and I don’t have to store a separate appliance.

      • Gigi on said:

        That is so cool! Thank you for your response!

  8. Gaby Dalkin on said:

    Oh, my…these pictures are speaking to my sweet tooth!

  9. Kirsten from planetprotector.com on said:

    Wow, this looks so delicious and very easy to make. Perfect for a hot summer day. Thanks!

  10. Ellen on said:

    I made this today, and it was so delicious β€” and easy! Thank you!

  11. hotmail login on said:

    Woww can’t wait to enjoy the great flavor of tahini ice cream. I need to buy the ingredients right away. My children will love this icecream much. Have a happy day, friend.

  12. Charlotte on said:

    Hi Jeanine,

    I never commented a post before, but I’m checking your blog very often and I find a lot of inspiration in your recipes! Thank you for sharing these amazing ideas!!!

    I was wondering, do you think it is possible to make this ice cream without an ice cream maker? Can I just use a blender and put the ice cream it the freezer?

    Thank you,

    Charlotte

    • Hi Charlotte, thanks for commenting! I’m so glad you’ve been inspired by the recipes πŸ™‚

      I’m not sure the ice cream would be an ice cream texture if it’s not churned in an ice cream maker. I think it would just become hard frozen tahini-infused coconut milk. It’s possible that a few frozen bananas (“nice cream” style) might help create a soft blended texture – maybe I’ll give it a try πŸ™‚

    • Ashten on said:

      Hi,
      We also don’t have an I’ve cream maker. But we had great success by first blending the ingredients and then porting pouring the mixture into an ice cube trays for a few hours and then blended then in our Vitamix. So delicious and creamy!

  13. Julia on said:

    This looks great and I always have tahini on hand. But I’m allergic to coconut. Do you think I could do this with almond milk?

    • Hi Julia, I haven’t had ice cream success with almond milk. It’s just not as fatty as coconut milk so the ice cream turns out to have more of an icy consistency. Awhile back, I tried adding almond butter to my almond milk base to make it thicker, but I can’t remember the ratios that I used and I’m not sure if that would go well with the tahini :). (so sorry I can’t be more helpful!)

  14. gretcheb on said:

    I was so excited to see an ice cream with ingredients that were already in my pantry. This does not disappoint and will be in regular rotation. Thank you so much for posting – it is a wonderfully simple recipe, that although is perfect on it’s own, has a lot of potential as a base for adding in other flavors.

    • I’m so glad you love it as much as we do! πŸ™‚

  15. Kristin on said:

    this sounds so good! i’m loving tahini lately, especially the salty/sweet combo with the maple syrup! seems like it’d be extra delish with a little sea salt on top (and maybe some vegan dark chocolate! πŸ˜‰ )

  16. Erin on said:

    I bookmarked this recipe a while ago – mainly because I am obsessed with anything and everything tahini – but forgot it until I rediscovered it today. I made it for dessert tonight, adding a date caramel swirl, and it was amazing! The texture is so beautifully creamy; if you let it soften for a few minutes out of the freezer it’s more of a semifreddo than a hard ice cream.

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