This Vegan Chocolate Tahini Ice Cream join together with oats and cocoa butter to create the most creamy, robust and rich vegan chocolate ice cream. This is like no other ice cream you’ve had before and will fool any dairy-loving friends and family. It sure did mine!
Do you know what happens when you add raw tahini to a vegan chocolate base ice cream? Magic. That’s what happens. You get an incredibly, rich and robust ice cream that is creamy and has a dark chocolate flavor to it. It is incredible….like Dutch chocolate ice cream.
So, apparently I’m not the first person to think of adding tahini to ice cream….but I guarantee there isn’t another version like this one around. Each ingredient I use has a specific purpose that makes the end result divine.
It will for sure fool anybody who loves dairy ice cream….it is just as rich and creamy. Yet, this vegan chocolate ice cream is so much healthier and made with good plant-based ingredients.
My parents just left my house sampling this ice cream and just loved it…lots of “mmmmm, amazing, wow” and shocked, saying “how can you make it taste this creamy with no milk or cream?!” Hahaha…all of the ingredients I use for this ice cream is like no other I’ve made before or seen…this combo comes together to create the most creamy and delicious, deep flavor.
If you love the bold flavor of tahini and are a chocolate fan, then this is the ice cream for you. My daughter is 2 years old and was practically fighting over us eating it…she had a chocolate face….I should have snapped a shot!
I posted a little teaser photo last week on Facebook here and you people got pretty excited about it.
Vegan Chocolate Tahini Ice Cream
My Mocha Ice Cream is pretty flippin fantastic, but this time I wanted a vegan ice cream that didn’t rely on what you always see in vegan ice creams:
cashews or coconut milk
So, I came up with this concoction and honestly, it is amazing. Each ingredient I use contributes to this amazing formula.
3 components combined that will make any dairy ice cream bow down to this ice cream:
- cocoa butter is a rich fat that contributes to the chocolate flavor and the creamy texture
- oat flour is a must, as it is crucial in thickening and contributing to the creamy texture
- tahini is very, very creamy and is dynamite for texture and contributing to a rich, deep flavor
The inspiration for this ice cream came from the amazing raw tahini from Rawguru. It is raw sesame seeds, not toasted, and is divinely creamy. It is a great base for so many recipes.
I really hope you all love this exceptionally creamy Vegan Chocolate Tahini Ice Cream! If you are a tahini-lover, then try it, otherwise, feel free to sub it with cashew butter instead!
Vegan Chocolate Tahini Ice Cream
- 2 cups unsweetened homemade almond milk (SEE NOTES at bottom)
- 1/4 cup (32g) oat flour
- 1/2 cup raw cacao powder
- 3/4 cup coconut sugar
- 1/4 cup + 2 tablespoons (84g) RAW tahini (SEE NOTES at bottom)
- 2 teaspoons vanilla extract
- 2 tablespoons (40g) raw agave or maple syrup
- 2 tablespoons (30g) melted cocoa butter (this helps with the creamy factor, so don't omit OR if you don't mind oil, then sub with coconut oil)
- 1/4 teaspoon fine salt
- If you want to prepare your own almond milk and for the best flavor, it couldn't be more simple. If not, skip this step and just use storebought. Just soak 1 cup almonds in a cereal bowl covered with water for 8 hours or overnight. In the morning, drain and rinse the almonds. Add them to your blender with 3 cups water and blend until very smooth. Drain the milk through a nutbag or fine mesh strainer. A high powered blender works best, but a regular blender will work too, you will just need to strain the milk a few times. However, a nutbag will make your life much easier! If using a nutbag, make sure to really squeeze the almond pulp and get all of that wonderful milk out. Measure out 2 cups and store any extra in the fridge for smoothies, etc.
- Add almond milk to your high powered blender and add the oat flour. Let it soak 10 minutes.
- Add all of the remaining ingredients and blend for a couple of minutes until very smooth, scraping the sides as necessary. You really want to make sure the oats are completely pureed.
- Pour in your ice cream maker, making sure to completely scrape out your blender. Churn for 15-20 minutes until the ice cream is firm. Place in the freezer to harden for 1-2 hours before eating. If it freezes overnight, just take it out 5 minutes before serving. Store in an airtight container. Garnish with chopped dark chocolate if desired.
- Regarding the almond milk: I use homemade almond milk because it is much richer and creamier. Do NOT use store-bought almond milk, it is too watery and will yield an icy ice cream. If you don't want to use almond milk, then sub with CANNED "lite" coconut milk, shaken well first.
- Regarding the tahini: reduce this to just 1/4 cup if you are concerned of too strong a dark chocolate taste, which the tahini gives, OR just sub CASHEW BUTTER if you are not a tahini fan!
- Tahini brands: I love the Dastony tahini sold at Whole Foods and also the tahini sold at Trader Joe's. Both have an excellent flavor with no weird bitterness.
- Nutrition per serving: 324.3 calories, 5.44 g protein, 14.9 g fat, 45.4 carbs