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Almond and Strawberry Tahini Ice Cream

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"If you have never tried tahini ice cream, you are in for a taste treat that is right on trend."
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12 h 40 m servings 428
Original recipe yields 6 servings


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  1. Freeze the base of your ice cream maker for at least 12 hours.
  2. 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.
  3. As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.
  4. 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.


  • Cook's Notes:
  • 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.

Nutrition Facts

Per Serving: 428 calories; 36.2 27.2 6.2 0 29 Full nutrition

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