Tahini Dark Chocolate Chunk No-Churn Ice Cream
Ingredients
- 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
Instructions
- 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.
Subscribe to My Newsletter
Invalid email address