(Thank you to Sahadi’s for sponsoring this post. They are offering free shipping for the month of June with the code summer17) This summer I plan on having a few quarts of homemade ice cream kicking around our freezer at all times. First up was this rich, decadent Chocolate Tahini is dairy-free, though you’d never know it. Velvety smooth and intensely chocolatey, it is the kind of ice cream that satisfies your craving with just a single scoop. I believe in always using high quality ingredients in my cooking, but when making homemade ice cream, this becomes all the more important. The nuts used in the cashew cream inform the creaminess of the ice cream, and the cocoa achieves the richness. I was thrilled to work with Sahadi’s to create this recipe, and I found their products to be top notch. Their selection of nuts and dried fruits is extensive, but you can also find specialty baking items, such as Neilsen- Massey Pure Vanilla Bean Paste, with which I’m now obsessed. Sahadi’s are offering free shipping during the month of June with the code summer17. Give it a try and stock your pantry with all the high quality products I use here! The recipe that follows below is dairy-free and free from refined sugar. It comes together quickly, but allow yourself time for the base to chill. Remember to put the base of your ice cream maker in the freezer ahead of time.
Chocolate Tahini Ice Cream
1 cup cashew cream*
1 cup shredded coconut
1/2 cup Guittard Cocoa Rouge unsweetened cocoa powder
1 tablespoon Nielsen Massey pure vanilla bean paste
1 tablespoon arrowroot starch
3 tablespoons tahini
1. Preheat oven to 350 degrees. Spread shredded coconut on a baking sheet covered in parchment paper. Bake for 5-8 minutes, or until coconut is toasty in color. Remove from the oven and cool.
2. Add the toasted coconut to a blender along with 3 cups of filtered water and blend well. Strain through a nut-milk cloth.
3. Add the coconut milk to a small saucepan, reserving 2 tablespoons in a small bowl. Over medium low heat add cocoa powder and vanilla bean paste to the coconut milk and whisk well. Remove pan from the heat and allow to cool.
4. Meanwhile, add the arrowroot starch to the 2 tablespoons of the coconut milk and whisk until dissolved. Add this slurry to the pan and set aside.
5. In a blender combine cashew cream and 6 dates. Blend until smooth.
6. In a large bowl, combine the chocolate coconut mixture and the cashew cream, mix until the ingredients are well incorporated, then cover and place in the refrigerator for a few hours to chill.
7. Freeze in an ice cream maker according to the manufacturer’s instructions. Scrape the ice cream into a freezer safe container and swirl in the tahini. Cover and freeze until just firm. Enjoy!
*Recipe for Cashew Cream
1 cup whole cashews
1 cup cold filtered water, plus more for soaking
1. Place the cashews in a bowl and add enough cold filtered water to cover them completely. Cover the bowl and place in the refrigerator overnight
2. Drain the cashews and rinse them well. Place them in a blender with 1 cup cold filtered water and the salt and blend on high speed for several minutes, until very smooth.
3. If you’re not using a high-speed blender (which creates an ultra-smooth cream), strain the cashew cream through a fine mesh sieve or cheesecloth. You want a creamy consistency with no solids remaining.
4. Stored in a lidded glass jar, the cream will keep for up to 1 week in the refrigerator.