Vegan Tahini chocolate Ice cream

Estimated time: 4-5 hours

Effort/skill: Easy

Servings: 6-8

Ingredients

• 3/4 cup oat milk or almond milk

• 1/2 x 14 oz can full fat coconut milk

• 1/4 cup maple syrup

• 1/4 cup water

• 1/4 cup coconut oil

• 1/2 cup cocoa powder

• 1/3 cup tahini, stirred

• 1/2 tp salt

• 2 tsp vanilla extract

• Chunks of vegan chocolate chopped or 1/4 cup vegan chocolate chips

Directions

1. In a blender, combine the milks so they’re well blended together. Set aside in a bowl.

2. In a small saucepan, over low heat, combine the water and maple syrup together until the maple syrup dissolves. Add in the coconut oil, stirring well. Next add the cocoa powder, tahini until everything is melted and combined well. Remove from heat and lastly, add in the vanilla and salt. Stir.

3. Whisk the mixture slowly into the bowl with the milks. Once you have a cooled mixture, blend all ingredients well to ensure the fat is emulsified. Cover the bowl and place in the fridge for 1.5 hours.

4. Once the mixture has cooled well, pour into a parchment lined loaf pan. Cover tightly with plastic wrap. Freeze for 4 hours. Scoop and enjoy.