Vegan Ice Cream
Total Time
20 mins
Prep Time
20 mins
Rating
4.9 out of 5 stars
(18)
Ingredients
4 servings
- 1 (14-ounce) can full fat coconut milk
- ⅓ cup pure maple syrup
- ¼ cup tahini
- (optional) toppings: sesame seeds, tart cherries, chocolate
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Preparation
Step 1
Freeze the base of your KitchenAid® Ice Cream Attachment for at least 12 hours, preferably overnight.
Step 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).
Step 3
Pour the mixture into the ice cream maker and churn until thick, about 20 minutes. Scoop out and enjoy! If you would like thicker ice cream, freeze for 1-2 hours before serving.
Step 4
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Chef's 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.
Try adding a pinch of cinnamon or cardamom or a drop of vanilla to the coconut milk base for an extra layer of flavor.
I love this dairy-free ice cream on its own, but it’s delicious with toppings as well. I served mine with tart cherries, melted dark chocolate, vegan chocolate chips, and a sprinkle of sesame seeds.
