No churn salted vanilla and tahini ice cream
This no churn salted vanilla and tahini ice cream is the perfect balance of sweet and savoury. Taking what is a very popular method for making no churn ice cream at home, and turning it into something that doesn’t just taste like condensed milk. If you like tahini, like sesame, like halva – this is the ice cream for you!
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So I’m jumping on the bandwagon with a no churn ice cream because frankly I felt a little left out, and I love a low effort/high reward kind of situation.
I feel like every time I open social media at the moment, I’m seeing another recipe for a no churn ice cream where simply put cream and condensed milk are combined and whipped to form an ice cream base, that you can then freeze and enjoy without ice crystals forming.
How does this no churn ice cream work?
The ability to create a creamy and non-icy ice cream without churning comes down to the magic properties (low water/high sugar) of condensed milk, which lowers the freezing point of the water present in the base and helping to keep it scoopable and importantly, not icy.
While in principle I love this idea, I find the flavour of condensed milk really strong which can easily become overpowering. But adding in tahini alongside condensed milk to offset it? Heaven.
Not only does the natural saltiness and (obvious) nuttiness add a huge amount of flavour, but it balances out the sweetness of the condensed milk. Plus the fattiness and lack of water present in tahini supports the condensed milk’s job of preventing ice crystals from forming.
Why I love this no churn ice cream
- Minimal ingredients – all you need is cream, condensed milk, tahini, salt and vanilla!
- Comes together in minutes – this is the definition of easy cooking. Simply whip it all up and freeze.
- No ice cream machine required – the combination of whipped cream and condensed milk prevent ice crystals from forming when frozen, the magic behind this no churn ice cream!
Ingredients you’ll need to make this no churn tahini ice cream
- Cream – with a minimum fat content of 35%
- Condensed milk – this adds sweetness but also is the magic ingredient that helps prevent ice crystals from forming once frozen!
- Tahini – I like to use hulled tahini, which is made from sesame seeds that have had their outer shell removed – it’s a bit more milk and creamy!
- Vanilla – good quality vanilla bean paste is my go-to here. Aldi offer a really fantastic, affordable option!
- Salt flakes – to balance the sweetness and add a very slight savoury edge.
How to make this no churn salted vanilla and tahini ice cream (step-by-step)
1. Combine condensed milk and tahini
Add the tahini to the condensed milk and fold it together with a spatula until combined.
2. Whip the cream
Add the cream, vanilla bean paste and salt to the bowl of a stand mixer and whisk on medium speed until you have medium peaks.
3. Fold it all together
Fold the tahini mixture into the whipped cream, reserving 1/4 of the tahini mixture to swirl into the ice cream later.
4. Freeze
Pour half of the ice cream mixture into your chosen tub or Tupperware, the reserved 1/4 tahini mixture, then the remaining ice cream. Press a layer of parchment paper into the top, then close the tub and freeze for several hours.
Tips and tricks for making the best no churn ice cream
- Choose the right cream – ensure your cream has at least 35% fat content, otherwise your ice cream will end up super icy when frozen and that’s no good.
- Don’t skimp on the condensed milk – it’s low water content and high sugar properties are what keeps this ice cream freeze from ice crystals!
- Give it time to soften – allow the ice cream 20-30 minutes to soften before serving, this will allow you to get nice big scoops from the tub!
This ice cream is so stunning to enjoy on its own, but it would also work well served with cookies (like these double chocolate tahini ones – can you tell I love tahini?), this gorgeous peach and rosemary cake, or even on the side of a slice of my brown butter banana bread.
If you make it, I’d love to hear how you liked it! Please drop me a comment below 🙂 oh, and if you plan on making ice cream a regular thing at home, I recently bought myself these ice cream tubs for the freezer and I absolutely love them!
No churn salted vanilla and tahini ice cream
Ingredients
- 395 g condensed milk approx one can
- 115 g tahini hulled
- 600 ml thickened cream also called double or heavy cream
- pinch flakey sea salt
- 1 tsp vanilla bean paste
Instructions
- First combine the condensed milk and tahini. Use a spatula to mix until completely homogenous – set aside.
- Next in the bowl of a stand mixer, combine the thickened cream, a good pinch of salt and vanilla bean paste, and whisk on low-medium until you have reached medium peaks (around 2-3 minutes).
- Pour 3/4 of the tahini mixture into the whipped cream base and gently fold in with a spatula until completely combined.
- Pour half of the ice cream mixture into your chosen container, then cover with the remaining tahini cream.
- Swirl this in with a chopstick or skewer, then add the remaining ice cream mixture. Swirl it all through again.
- Cover with a piece of parchment paper – pressing it down into the top of the ice cream – then close the container and freeze for a minimum of 8 hours.
- Bring to room temperature for 20-30 minutes before scooping and serving.
