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–+ servings
Hands holding a bowl with dollops of tahini almond milk ice cream topped with sesame seeds, a spoon in the bowl accompanies.
5 from 1 vote

Homemade Almond Milk Ice Cream

By Zerrin & Yusuf
No churn vegan ice cream made with almond milk, tahini and dates.
Yields: 6
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PREP 10 minutes
Resting 5 hours
TOTAL 5 hours 10 minutes

INGREDIENTS
  

  • 2 cups almond milk
  • 1 cup almond butter
  • ½ cup tahini
  • 1 cup dates choose the softest
  • ½ tablespoon sesame seeds optional

INSTRUCTIONS
 

  • Put all the ingredients except sesame seeds in a food processor and blend until smooth.
  • Pour it in a freezer-friendly container. 
  • Fold in the roasted sesame seeds using a spatula.
  • Cover and freeze for 5 hours.
  • Let it sit on the counter for some minutes before scooping. 

NUTRITION

Calories: 459kcalCarbohydrates: 31gProtein: 13gFat: 35gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 18gSodium: 119mgPotassium: 567mgFiber: 8gSugar: 17gVitamin A: 16IUVitamin C: 1mgCalcium: 289mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dessert
Cuisine American
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