Steps to Make Strawberry Mascarpone Ice Cream

Almond And Strawberry Tahini Ice Cream

When begining to get thick, add drained strawberries and contine to churn until a soft consistency.

Recipe Summary Almond And Strawberry Tahini Ice Cream

If you have never tried tahini ice cream, you are in for a taste treat that is right on trend.

Ingredients | Strawberry Mascarpone Ice Cream

2 (14 ounce) cans full-fat coconut milk, chilled overnight

1 cup sliced strawberries, divided (Optional)

¼ cup tahini

5 pitted dates, soaked in hot water for 30 minutes and drained

1 teaspoon almond extract

¼ cup sliced almonds

¼ cup sliced fresh strawberries (Optional)

1 tablespoon sesame seeds (Optional)

Directions

Freeze the base of your ice cream maker for at least 12 hours.

Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.

As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.

Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.

Feel free to use fresh or frozen strawberries.

You can use slivered almonds in place of sliced, if you prefer. You can use vanilla extract instead of almond extract.

If you'd like more sweetness, substitute 1/4 cup raw honey for the dates.

Info | Strawberry Mascarpone Ice Cream

prep: 40 mins additional: 12 hrs total: 12 hrs 40 mins Servings: 6 Yield: 6 servings

TAG : Almond And Strawberry Tahini Ice Cream

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