Keeping the kitchen kalm
Kitchen gadgets? Drawers full of tools? Attachments up the wazoo? Those are fun to look at, but for me, any recipe I can get away with using the tools I already have in my kitchen and I’m like, there for it. This is why no churn ice creams get me so happy! I mean, aside from the bright, fruity flavors and sweetness from (or at least, in this recipe) local honey. Ice cream happiness can be multitiered, you know?
The sesame seed paste and a small amount of tapioca starch are the combination one-two punch that help this ice cream set up to be scoopable without any additional tools. Take the ice cream out of the freezer 20 minutes before you’d like to serve (so, during a last course or just… take it out when you’re having dinner!) and leave it out at room temperature and your countertop will do all the work needed.
I find this incredibly nifty.
Tamarind treats
While I list the tamarind paste drizzle on top as optional (and it totally is), I highly encourage going out and buying some! I find it similar to molasses in that it will last for quite a while in the cupboard, and it’s loaded with tangy, tart flavor and is full of nutrients, too.
Tamarind is a deliriously beautiful source of fiber, and it’s touted as being a wonderful gut support for this reason. Additionally, the tart flavor helps to stimulate saliva production, meaning whatever you’re pairing it with gets that much more readily digested. Thanks, tamarind! Additionally, because of its dark color (the more vibrant or dark the color in a natural product or ingredient, likely the higher the nutrient value is!) and the amount of vitamins tamarind houses, studies are looking at how tamarind may influence the insulin levels of people with type 2 diabetes. Pretty cool, right?
Blissed out
So today… let’s see what we can make using what we already have! Don’t have tahini? Use almond butter! Don’t have a mango? Use raspberries! Don’t have tamarind paste?
…ok… maybe go buy some tamarind paste. You won’t regret it!
No Churn Tahini Ice Cream with Mango Swirl and Tamarind Sauce
No ice cream maker? No problem! The sesame seed paste, known as tahini, helps create softness in this ice cream. Add in the mango and a drizzle of tamarind paste and hey, gimme a spoon! SCD, omit the tapioca starch and before serving allow ice cream to thaw for an additional 5 minutes. Vegan, replace honey with maple syrup.
Ingredients
Ice Cream Base
- 1 can coconut cream
- 1 can coconut milk
- 6 tablespoons sesame seed paste tahini (if you don’t like the flavor of tahini or you tolerate nuts, use unroasted cashew butter instead)
- 1/2 cup honey (vegan: use maple syrup)
- 1 tablespoon tapioca starch (omit if SCD)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Mango Swirl
- 1 mango peeled and cubed
- 1 tablespoon honey or maple syrup
Drizzle on top
- Tamarind Paste (optional!)
Instructions
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In a medium pot, combine the coconut cream, coconut milk, sesame seed paste, honey, tapioca starch, vanilla extract and sea salt. While whisking, bring to a boil over medium high heat, then reduce to medium and cook for 10 minutes.
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Remove from heat and allow to cool to room temperature, about 15-25 minutes.
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Make the mango swirl by blending the mango with the honey until smooth in a blender.
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When the coconut cream mixture has cooled, take turns spooning it and the mango swirl into a medium baking pan of your choice. Once layered, cover with cling wrap, allowing the wrap to touch the ice cream so it doesn’t form a film as it’s in the freezer.
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Freeze the filled and covered pan for 12 hours or overnight.
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When ready to serve, allow the ice cream to first thaw for 20-25 minutes (take it out while you’re eating dinner and it’ll be ready!) Serve with a drizzle of the tamarind paste as desired!