I’m so excited to share the recipe for this tahini cookie dough ice cream with you today! If you’ve been following me for a while, specially on Instagram, you can definitely tell I’m in love with Tahini. It started about 5 years ago when I found it on the supermarket and decided to give it a try, I was instantly hooked and never thought it would actually become my absolute favorite thing to eat in pretty much all versions of it.
The recipe today is an amazing sweet treat and tahini is our special ingredient. You can of course substitute if you don’t like it or find it, but definitely give it a try if you’re into it.
The recipe is creation of my dear friend Heather Pace from Sweetly Raw. We did the recipe video last weekend, we had so much fun doing it but mostly eating the ice cream!
Tahini Cookie Dough Vegan Ice Cream
4 frozen bananas, peeled
1/4-1/3 cup coconut cream or coconut milk, full fat
1/4 cup creamy tahini or other nut/seed butter
1/3 cup oat flour
2 Tbsp coconut flour
2 Tbsp maple syrup
1 tsp vanilla extract
2 Tbsp coconut oil
1/4-1/3 cup vegan chocolate chips
Mix all cookie dough ingredients by hand except for coconut oil and chips. Once you have a sticky consistency add the oil and mix again. You should now have a cookie dough consistency. Add the chocolate chips and set aside.
Using a high speed blender or food processor blend the frozen bananas and coconut milk until you have a very creamy and soft serve consistency.
Immediately transfer ice cream to a bowl and mix with 3/4 cookie dough mixture until incorporated. Serve on your favorite cup and top with leftover cookie dough. We also added more tahini and cacao nibs to top the ice cream.
This is such an easy recipe to make and I promise it will totally satisfy any sweet craving you might have during the week while giving you tons of amazing healthy micronutrients and it’s also a good source of carbs and fats.
Talk to you soon!