Vegan Ice Cream
Ingredients
The base
-
1
can (14-ounce)
full fat coconut milk
-
⅓
cup
pure maple syrup
-
¼
cup
tahini
Optional toppings
-
to taste
sesame seeds
-
to taste
tart cherries
-
to taste
chocolate
Instructions
- Freeze the base of your ice cream maker for at least 12 hours before starting.
- Whisk together the coconut milk, tahini, and maple syrup in a large bowl.
- If the coconut milk is chunky, blend the mixture until smooth.
- Pour the mixture into the ice cream maker and churn until thick, about 20 minutes.
- Scoop out and enjoy immediately, or freeze for 1-2 hours for a thicker texture.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
15mg
Cholesterol
0mg
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