Almond and Strawberry Tahini Ice Cream

Name: Almond and Strawberry Tahini Ice Cream
Total time: 760
Yield: 6
Ingredients: 2 (14 ounce) cans full-fat coconut milk, chilled overnight; 1 cup sliced strawberries, divided (Optional); ¼ cup tahini; 5 pitted dates, soaked in hot water for 30 minutes and drained; 1 teaspoon almond extract; ¼ cup sliced almonds; ¼ cup sliced fresh strawberries (Optional); 1 tablespoon sesame seeds (Optional)

Recipe by Angela Sackett Superhotmama from allrecipes.com

Dessert 13 Hr. 40 Mins.

Ingredients

6 servings

•

2 (14 ounce) cans full-fat coconut milk, chilled overnight
•

1 cup sliced strawberries, divided (Optional)
•

¼ cup tahini
•

5 pitted dates, soaked in hot water for 30 minutes and drained

•

1 teaspoon almond extract
•

¼ cup sliced almonds
•

¼ cup sliced fresh strawberries (Optional)
•

1 tablespoon sesame seeds (Optional)

Instructions

Freeze the base of your ice cream maker for at least 12 hours.
Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.
As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.
Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.