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!

Two scoops of creamy salted vanilla and tahini ice cream, served in a metal coupe.

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. This comes down to the magic properties (low water/high sugar) of condensed milk, lowering 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.

Thickened cream, vanilla and a pinch of flakey salt whisked to medium peaks in a stand mixer.

Thickened cream whipped to medium peaks.

Tahini and condensed milk are mixed together in a bowl.

A flat lay style photo of the ingredients in this no churn salted vanilla and tahini ice cream - a tahini and condensed milk cream and a bowl of whipped thickened cream.

A top down photo of a tub of salted vanilla and tahini ice cream.

No churn salted vanilla tahini ice cream, served in a metal coupe.

No churn salted vanilla and tahini ice cream

An incredibly easy no-churn ice cream that relies on the old age favourite combo of cream and condensed milk to create a scoopable, creamy texture that doesn't become icy in the freezer.

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Cook Time:10

Chill time (freezer):8

Total Time:8 10

Course: Dessert

Cuisine: Eastern Mediterranean

Keyword: easy dessert, ice cream, no churn ice cream, tahini

Servings: litre tub

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).

You can also do this with an electric hand whisk, or by hand.

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.