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no churn tahini ice cream

a quick and easy no churn ice cream made with a sweetened tahini base, chocolate ganache and halva pieces. its a perfect summer indulgence!
0 from 0 votes
Prep Time 15 mins
Cook Time 5 mins
freeze time 4 hrs
Total Time 4 hrs 20 mins
Course Celebrations, Dessert, Snack
Cuisine American

Equipment

  • electric or stand mixer
  • double boiler or microwave
  • 6 c capcity or more freezer friendly container (ie, loaf pan, pie or cake pan)

Ingredients
  

tahini ganache

  • 1 c semi sweet chocolate chips
  • 2 tbsp tahini
  • 1 tbsp unsalted butter

no churn tahini ice cream base

  • 2/3 c tahini, well stirred
  • 1 pint heavy whipping cream
  • 2 tsp vanilla bean paste (vanilla extract)
  • 14 oz sweetened condensed milk

halva

  • 1/2 c halva, crumbled (up to 1 c)

Instructions
 

tahini ganache

  • Combine all ingreidents in a heat proof bowl. Pour 1-2" water into a small to medium sized pot. Heat water over medium high heat. Once the water starts to come to a simmer, place the bowl with the ganache ingredients on top of the pot with simmering water (double boiler). Fully melt the ingredients, stirring to combine. Whisk until all the chocolate has melted and the tahini and butter has been fully mixed in. Remove from heat and set aside. If the ganache hardens too much before mixing into the ice cream, heat in the microwave for 15-30 seconds.

tahini ice cream base

  • Pour heavy whipping cream into a mixing bowl. Beat on medium high speed until medium firm peaks form, about 7-8 minutes.
  • In a seperate bowl, stir the sweetened condensed milk and tahini together until well combined
  • Fold 1/2 of the sweetened tahini mixture into the whipped cream. Fold until mostly combined. Once combined, fold in the remaining 1/2 tahiini mixture.
  • Pour 1/2 of the tahini ice cream base into the freezer proof container.. Drizzle 1/2 of the tahini ganache. Swirl the ganache using a knife or backend of a spoon or fork, Crumble 1/2 of the halva on top. Repeat a second layer using the remaining tahini ice cream base, ganache and halva.
  • Freeze for 4-5 hours uncovered. If storing for longer, freeze 4 hours, wrap in plastic wrap and foil. Bring to room temperature for 10 minutes before serving.
Keyword no churn, no churn ice cream, tahini and chocolate dessert
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