Vegan Tahini Fudge Ice Cream

Posted bySusan K. FinstonPosted incooking, Gluten Free (GF), RecipesTags:, , , , , , , , ,
Tahini Fudge Ice Cream with Granola

This is one vegan ice cream that delivers. If you are looking for a decadent double-chocolate ice cream that really satisfies – without dairy or added sugar – look no further!

Ingredients

400 ml / 14 oz Coconut Cream (1 can)

3/4 Cup Silan

1/2 Cup Cocoa

1 Cup Tahini

1 Tsp Vanilla

1 Tbs Vodka (to help maintain texture – optional)

50 grams / 1.75 oz Bittersweet Chocolate, chopped 

Directions

  1. Stir together all ingredients except for the bittersweet chocolate.
  2. Follow instructions for your ice cream maker, mixing the ice cream for approximately 20 – 30 minutes. Stir in the chopped bittersweet chocolate at the end.
  3. If you don’t have an ice cream maker, add the chopped bittersweet chocolate and freeze the ice cream for 45 minutes, stir and repeat until the ice cream reaches the desired texture.

Especially good with (GF) Granola!

Published by Susan K. Finston

Born in Detroit, Michigan; enjoying 2nd Middle Age in Zichron Yaakov, Israel. After a misspent youth in the US Foreign Service (postings in London, Tel Aviv and Manila), I worked for a leading trade association in Washington DC before launching my own company Finston Consulting in 2005. In late 2024, I founded AMC Bio to develop broad-spectrum antiviral therapeutics to address major public health challenges (amc-bio.com). As a graduate of the University of Michigan, my degrees include a Bachelors of Science (Philosophy, High Honors), Juris Doctor and Masters of Public Policy. After law school I clerked at the US Court of Appeals for the Seventh Circuit before joining the U.S. Foreign Service (TSI-CodeWord Clearance). I am a member of the Illinois and US Supreme Court Bar.

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