Tahini Dark Chocolate Chunk No-Churn Ice Cream

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Tahini Dark Chocolate Chunk No-Churn Ice Cream

Recipe Author Jessie Sheehan
Course Dessert, Desserts, Ice Cream
Cuisine Ice Cream


  • 4 ozs full-fat cream cheese room temperature
  • 2 tsp pure vanilla extract
  • 1/2 tsp fine sea salt
  • 2 cups heavy cream cold
  • 14 ozs sweetened condensed milk
  • 1 tbsp rum, bourbon, vodka optional
  • 1/2 cup  tahini warmed up and stirred if separated
  • 1/2 cup dark chocolate chopped finely, plus extra for sprinkling


  • Place a 9x5x2-inch loaf pan in the freezer while you assemble the ice cream.
  • In a food processer fitted with the blade attachment, process the cream cheese, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream and 1/2 cup tahini, warmed up and stirred if separated, and process until stiff peaks form.
  • Add the sweetened condensed milk and alcohol, if using, and process just to combine. 
  • Transfer the ice cream to the cold pan.
  • After transferring the ice cream to the prepared pan, stir in 1/2 cup (3 ozs) dark chocolate, chopped finely, making sure it is evenly mixed throughout. Sprinkle extra dark chocolate decoratively on top. 
  • Cover in plastic wrap and freeze for at least 6 hours, but preferably overnight.
  • The ice cream will keep in the freezer for a week, tightly covered in plastic wrap.

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