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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.

Course Dessert
Prep Time 20 minutes
Cook Time 10 minutes
Freezer time 2 hours
Total Time 30 minutes
Servings 6 people
Author Lucia Hawley

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

  1. 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.
  2. Remove from heat and allow to cool to room temperature, about 15-25 minutes.

  3. Make the mango swirl by blending the mango with the honey until smooth in a blender.

  4. 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.
  5. Freeze the filled and covered pan for 12 hours or overnight.

  6. 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!