Tahini Chocolate Chunk No Churn Ice Cream

This creamy tahini ice cream is filled with dark chocolate chunks and garnished with toasted sesame seeds. 

This tahini and chocolate chunk ice cream is so easy to make because it is no churn... no ice cream maker required. You actually make this ice cream in the food processor, including whipping the cream.

I love the flavor that tahini adds to this ice cream. After making peanut butter no churn ice cream as well as cookie butter no churn ice cream, I was pretty sure that a tahini version would be delicious. 

What actually is tahini? 

Tahini is made from ground toasted sesame seeds. It has the consistency of natural peanut butter and the flavor is mildly savory, and just like peanut butter, is delicious in desserts. 

I found some in the kosher section of my supermarket. You can also find it in Middle Eastern grocery stores. 

Five years ago, no one knew what tahini was, and now it's everywhere. I bought some to make blackeyed pea hummus, and loved using it. You can use it like most nut butters, and you'll love its creamy consistency. I definitely want to try more recipes using tahini in the future. 

If you stir in some chopped dark chocolate into this ice cream, you will have a flavor marriage made in heaven. 

Serving Suggestions:

You can serve this ice cream in a cone or in a bowl. I love to garnish it with chocolate sauce and toasted sesame seeds. My adult taste testers loved it with the sesame seeds while my grandsons loved the chocolate sauce. 

Ingredients in this ice cream:

You will need cream cheese, vanilla extract, salt, heavy cream, sweetened condensed milk, and a little bit of bourbon. 

In addition, you will need tahini and some chopped dark chocolate. For garnish, sprinkle the ice cream lightly with toasted sesame seeds. I also love drizzling some chocolate syrup over the ice cream before serving. 

This ice cream is sooooo delicious! 

How to make this no churn ice cream: 

First, process cream cheese, vanilla, and salt in the bowl of a food processor. Next, add the heavy cream and process until you have stiff peaks. 

I love that you can use your food processor to whip cream! Plus, it only takes 30 seconds. 

After that, add the sweetened condensed milk, tahini, and the bourbon, and process. Pour the mixture into a chilled loaf pan and stir in chopped chocolate. Freeze the mixture overnight. 

Recipe Variation Ideas:

You can omit the chocolate chunks if you like, or substitute white chocolate chunks. 

You could also substitute other nut butters for the tahini if you prefer. 

If you don't have bourbon, you can substitute some dark rum or some vanilla stirred into vodka. 

More No Churn Ice Creams You Need to Try:

Heath Bar No Churn Ice Cream

Mexican Hot Chocolate No Churn Ice Cream

July is National Ice Cream Month. We are celebrating by sharing recipes for ice cream. I'm looking forward to trying them all. Thanks to Jolene's Recipe Journal for organizing our get-together. 

Here are everyone's recipes:

No Churn Cherry Vanilla Ice Cream by Hezzi-D's Recipe Box

Homemade Vanilla Superfudge Brownie by Jolene's Recipe Journal

Ice Cream Sandwich Dessert by Palatable Pastime

Rhubarb Ice Cream by A Day in the Life on the Farm

Easy Vanilla Bean Funfetti Milkshake Recipe by Blogghetti

No Churn Toasted Coconut Pistachio Ice Cream by The Spiffy Cookie

Vanilla Bean Ice Cream with Sour Cherries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Tahini Chocolate Chunk No Churn Ice Cream by Karen's Kitchen Stories

Banana Banshee CocktaiI by Art of Natural Living

No Churn Salted Caramel Pecan Ice Cream by That Recipe

Cherry Falooda by Magical Ingredients

Tahini Chocolate Chunk No Churn Ice Cream

Yield: 15 servings

Author: Karen's Kitchen Stories

Prep time: 15 MinInactive time: 8 HourTotal time: 8 H & 15 M

Tahini flavored ice cream filled with dark chocolate chunks and garnished with toasted sesame seeds.

Ingredients

• 4 ounces room temperature full-fat cream cheese
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 2 cups cold heavy cream
• 1/4 cup tahini
• 1 14-ounce can sweetened condensed milk
• 1 tablespoon bourbon
• 3 ounces chopped bittersweet chocolate
• Toasted sesame seeds and chocolate syrup for garnish

Instructions

1. Place a loaf pan in the freezer.
2. In the bowl of a food processor, process the cream cheese, vanilla, and salt, until smooth.
3. Add the heavy cream and process for 30 seconds, until you have stiff peaks.
4. Mix the sweetened condensed milk, the tahini, and the bourbon in a small bowl. Pour it into the food processor and process until just combined.
5. Transfer the mixture to the pan and stir in the chopped chocolate.
6. Cover with plastic wrap or foil and freeze overnight.
7. Serve with chocolate syrup and toasted sesame seeds.

Nutrition Facts

Calories

282.71

Fat (grams)

20.91 g

Sat. Fat (grams)

11.87 g

Carbs (grams)

19.74 g

Fiber (grams)

0.7 g

Net carbs

19.03 g

Sugar (grams)

17.75 g

Protein (grams)

4.59 g

Cholesterol (grams)

52.84 mg

https://www.karenskitchenstories.com/2020/10/tahini-chocolate-chunk-no-churn-ice.html

Karen's Kitchen Stories

ice cream, tahini, chocolate

dessert

American

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Recipe adapted from Fine Cooking magazine (sadly, no longer in print or online). 

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