Vegan Ice Cream

Introduction & Inspiration

I’m an absolute enthusiast for homemade ice cream, especially when it’s vegan, surprisingly easy to make, and boasts a uniquely delicious flavor profile. This recipe for Vegan Ice Cream, featuring a creamy base of full-fat coconut milk sweetened with pure maple syrup and infused with the rich, nutty depth of tahini, immediately captivated me! It sounded like a sophisticated yet incredibly simple way to create a dairy-free frozen dessert that’s anything but boring.

My inspiration for diving into this particular recipe came from a love for exploring unexpected flavor combinations in plant-based treats. Tahini, often associated with savory dishes, brings a wonderful earthy, nutty complexity that I imagined would pair beautifully with the sweetness of maple and the tropical notes of coconut. The promise of achieving a creamy texture with just three main base ingredients was also incredibly appealing.

My goal is to guide you step-by-step through making this wonderfully simple and satisfying vegan ice cream. We’ll cover preparing the easy base, the churning process, and how to achieve that perfect creamy consistency, plus ideas for delicious toppings like sesame seeds, tart cherries, and chocolate.

Let’s get ready to churn up some uniquely flavorful vegan ice cream!

Nostalgic Appeal / Comfort Food Connection

While this Vegan Tahini Maple Coconut Ice Cream has a distinctly modern and perhaps gourmet flair with the inclusion of tahini, it still taps into the universal comfort and nostalgic joy associated with ice cream. Ice cream, in all its forms, is a quintessential comfort food, evoking memories of childhood summers, special celebrations, and simple, sweet pleasures. Homemade ice cream, in particular, often carries an extra layer of nostalgic charm.

This recipe, despite its vegan nature, aims to deliver that same satisfying creaminess and sweet indulgence. The coconut milk base provides a rich, familiar creaminess found in many beloved dairy-free desserts. Maple syrup offers a wholesome, comforting sweetness reminiscent of pancakes or rustic baked goods.

The act of making ice cream at home, even a simple version like this, is a fun and rewarding kitchen ritual. The anticipation of tasting that freshly churned, homemade creation is a joy in itself.

Making and enjoying this ice cream feels like indulging in a sophisticated yet deeply comforting treat – a modern take on a classic dessert that’s both unique and wonderfully satisfying.

Homemade Focus (Simple Base, Unique Flavors)

This Vegan Ice Cream recipe is a fantastic example of how simple, from-scratch preparation using just a few high-quality ingredients can yield incredibly delicious and unique results. The focus is on a straightforward, eggless (Philadelphia-style) base that allows the distinct flavors of coconut, maple, and tahini to shine through, all achieved with minimal effort before churning.

I love recipes that prove homemade vegan desserts don’t have to be complicated or require a long list of specialty ingredients. This ice cream base comes together in minutes by simply whisking (or blending, if your coconut milk is chunky) full-fat coconut milk, pure maple syrup, and tahini. There’s no cooking or intricate custard-making involved.

Making it yourself ensures you control the quality of your coconut milk (full-fat is key for creaminess!), the grade of your maple syrup, and the freshness of your tahini. This homemade approach allows the pure, distinct flavors of each ingredient to meld beautifully.

From whisking the simple base to churning it into creamy perfection, this recipe emphasizes the rewarding results of minimalist homemade dessert making, yielding a uniquely flavored vegan ice cream that’s far more interesting than plain store-bought vanilla.

Flavor Goal

The primary flavor goal of this Vegan Ice Cream is a harmonious and intriguing blend of creamy coconut, rich and nutty tahini, and sweet, warm maple syrup, resulting in a smooth, scoopable frozen dessert with a unique sweet-savory-earthy complexity.

The full-fat coconut milk provides the luscious, creamy base and a subtle tropical sweetness.

The pure maple syrup contributes a distinct, nuanced sweetness with caramel and vanilla undertones, complementing both the coconut and tahini.

The tahini (sesame seed paste) is the star flavor interest, adding a rich, nutty, slightly earthy, and subtly bitter note that balances the sweetness and adds incredible depth. Good quality, fresh tahini is important to avoid excessive bitterness.

Optional toppings like toasted sesame seeds would enhance the nutty tahini flavor, tart cherries would provide a wonderful sweet-tart contrast, and chocolate would add classic decadent richness. The overall effect should be a uniquely flavorful, creamy, and satisfying vegan ice cream.

Ingredient Insights

Let’s explore the key components of this simple yet sophisticated vegan ice cream:

• Full-fat coconut milk (canned): Absolutely essential for creaminess and richness in vegan ice cream. Use the kind that separates into thick cream and watery liquid; whisk or blend well if chunky. Do not use light coconut milk or coconut milk beverage from a carton, as they lack the necessary fat content.
• Pure maple syrup: Provides sweetness and a distinct warm, caramel-like flavor. Use Grade A Dark Robust or Grade B (now Very Dark Strong Taste) for more intense maple flavor.
• Tahini: The unique flavor element! Made from ground sesame seeds, it adds a rich, nutty, slightly earthy, and subtly bitter taste that balances the sweetness. Use a good quality, smooth, and runny tahini. Stir it well before measuring if oil has separated.
• Optional Toppings:
  • Sesame seeds: Toasted, for enhancing the nutty tahini flavor and adding crunch.
  • Tart cherries: Fresh, frozen (thawed), or dried. Provide a wonderful sweet-tart contrast.
  • Chocolate: Chopped dark chocolate, chocolate sauce, or cocoa nibs for a classic pairing with coconut, maple, and nutty flavors.

The quality of the full-fat coconut milk and the tahini will significantly impact the final texture and flavor.

Essential Equipment

To make this homemade vegan ice cream, you’ll primarily need:

• An Ice Cream Maker: Essential for this recipe. The recipe specifically mentions a KitchenAid® Ice Cream Attachment, which has a freezable canister. Any ice cream maker with a freezable bowl or a compressor model will work. The freezer bowl must be frozen completely solid according to manufacturer’s instructions (usually at least 12-24 hours).
• A Large bowl: For whisking together the ice cream base ingredients.
• A Whisk (or a Blender, as suggested if coconut milk is chunky): For ensuring the base is smooth and well combined.
• Measuring cups and spoons.
• An Airtight freezer-safe container: For storing the churned ice cream and allowing it to harden further in the freezer.

Ensure your ice cream maker’s canister is fully frozen solid before you begin!

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1 (14-ounce) can full-fat coconut milk, chilled if possible, and well-shaken or blended if separated
• ⅓ cup pure maple syrup
• ¼ cup tahini, well-stirred

Optional Toppings:

• Sesame seeds (toasted)
• Tart cherries (fresh, frozen-thawed, or dried)
• Chocolate (chopped, shavings, or sauce)

These simple quantities yield a small batch of uniquely flavored vegan ice cream, perfect for a few servings.

Use high-quality, full-fat coconut milk for the best creamy results.

Step-by-Step Instructions (Churning Up Vegan Tahini Ice Cream!)

Let’s create this simple and delicious homemade vegan ice cream:

1. Freeze Ice Cream Maker Bowl (Crucial Prep!):

• Ensure the freezer bowl of your KitchenAid® Ice Cream Attachment (or other ice cream maker) has been frozen for at least 12 hours, or preferably overnight (or according to your specific machine’s instructions). It needs to be completely solid.

2. Prepare the Vegan Ice Cream Base:

• Open the can of full-fat coconut milk. If it has separated into thick cream and watery liquid, scoop it all into a large bowl (or directly into a blender).
• Add the ⅓ cup of pure maple syrup and the ¼ cup of well-stirred tahini to the bowl with the coconut milk.
• Whisk these ingredients together thoroughly until completely smooth and well combined. If your coconut milk was chunky or separated, or if you want an ultra-smooth base, combine all three ingredients in a blender and blend briefly until perfectly smooth.

3. Chill the Base (Highly Recommended for Creaminess – Inferred Step):

• While the recipe doesn’t explicitly state to chill this simple mixed base before churning (it mentions chilling the can of coconut milk), for the creamiest results with any ice cream, it’s always best if the base mixture is very cold before it hits the frozen churner bowl.
• If you have time, cover the prepared base and chill it in the refrigerator for at least 1-2 hours, or until thoroughly cold (around 40°F/4°C). This step helps it freeze faster and can improve texture.

4. Churn the Ice Cream:

• Once the base is well-chilled (if you did the extra chill step) and your ice cream maker bowl is fully frozen, assemble your ice cream maker.
• Give the chilled ice cream base another quick whisk.
• Turn the ice cream maker on (with the dasher/paddle moving) and then pour the prepared coconut milk, tahini, and maple syrup mixture into the frozen canister.
• Churn according to the manufacturer’s instructions, typically for about 20 to 30 minutes.
• The ice cream is done churning when it has thickened to the consistency of soft-serve ice cream and has increased in volume.

5. Harden for Scoopable Ice Cream (Optional but Recommended):

• The ice cream will be quite soft immediately after churning. You can enjoy it right away as a soft-serve style treat.
• For a firmer, scoopable ice cream, transfer the churned ice cream to an airtight freezer-safe container. Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream to help prevent ice crystals from forming. Cover the container tightly.
• Freeze for at least 1 to 2 hours, or until the ice cream is firm enough to scoop easily.

6. Serve and Enjoy:

• To serve, if the ice cream is very hard straight from the freezer, let it sit at room temperature for a few minutes to soften slightly for easier scooping.
• Scoop into bowls or cones. Top with optional toasted sesame seeds, tart cherries, or chocolate shavings/sauce, if desired.

A uniquely flavored vegan ice cream made with incredible ease!

Troubleshooting

Homemade vegan ice cream, especially coconut milk-based, can have specific nuances:

• Problem: Ice cream is icy or not creamy.
  • Solution: Ensure you used full-fat canned coconut milk – the fat content is crucial for creaminess and preventing iciness. The base mixture must be thoroughly chilled before churning. The ice cream maker bowl must be completely frozen solid. Don’t over-churn past the soft-serve stage.
• Problem: Ice cream didn’t thicken much in the churner / is too soft.
  • Solution: Base wasn’t cold enough. Freezer bowl wasn’t frozen enough. Don’t overfill the churner beyond its capacity (this recipe makes a relatively small batch, so that’s unlikely to be the issue here). Ensure tahini was well-stirred, as separated oil could affect texture.
• Problem: Ice cream is too hard to scoop after hardening in the freezer.
  • Solution: This is very common with homemade ice cream, especially vegan versions which lack eggs or certain stabilizers found in commercial products. Let it sit at room temperature for 5-15 minutes to soften before scooping. Storing it in a shallower container can also help it soften slightly faster. The maple syrup should help keep it a bit softer than sugar-only versions.
• Problem: Tahini flavor is too strong or bitter.
  • Solution: Use a high-quality, fresh tahini – older or lower-quality tahini can be more bitter. Ensure it was well-stirred before measuring. You can slightly reduce the amount of tahini next time if you prefer a milder nutty note. The sweetness of the maple syrup should help balance it.
• Problem: Coconut milk was chunky and didn’t incorporate well.
  • Solution: As the recipe notes, if your canned coconut milk is separated and chunky (which is normal for full-fat versions), blend the base ingredients (coconut milk, maple syrup, tahini) in a blender until perfectly smooth before chilling and churning.

Thorough chilling of the base and a properly frozen churner bowl are critical.

Tips and Variations

Let’s customize this unique vegan ice cream:

• Tip: For the richest coconut flavor and creamiest texture, chill the can of full-fat coconut milk upside down in the refrigerator for several hours or overnight. Scoop out only the thick, solid coconut cream from the top (discarding or reserving the watery liquid for other uses), and use that for your 14-ounce measure. This will result in an even creamier, more stable ice cream.
• Variation: Add 1 teaspoon of pure vanilla extract to the ice cream base for a classic complementary flavor.
• Tip: Toast sesame seeds for garnish by stirring them in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden.
• Variation: Swirl in a tablespoon or two of date paste or a different liquid sweetener like agave nectar instead of some of the maple syrup for a different flavor profile.
• Tip: If your tahini is very thick, ensure it’s well-stirred and at room temperature for easier incorporation.
• Variation (Mix-Ins!): After churning to soft-serve consistency, gently fold in mix-ins by hand before the final hardening freeze. Ideas include:
  • Vegan dark chocolate chips or chunks
  • Chopped toasted nuts (pistachios, almonds, pecans)
  • A swirl of fruit jam (like the recommended tart cherry) or vegan caramel sauce
• Variation (Spices): Add a pinch of ground cardamom or cinnamon to the ice cream base for a warm, aromatic twist that pairs well with tahini and maple.

This simple base is a wonderful canvas for many flavor experiments!

Serving and Pairing Suggestions

This Vegan Tahini Maple Coconut Ice Cream is a sophisticated and unique frozen dessert.

Serving: Serve scooped into bowls or vegan cones. Garnish with optional toppings.

Pairing & Occasions:

• Dessert: Perfect on its own as an elegant, light yet satisfying vegan dessert.
• With Baked Goods: Delicious alongside vegan brownies, chocolate cake, or fruit crisps.
• Toppings Bar: Offer a selection of toppings like toasted sesame seeds, tart cherries (fresh, dried, or a compote), vegan chocolate sauce or shavings, chopped dates, or candied ginger.
• Special Dinners: Its unique flavor profile makes it a great conversation starter for a dinner party dessert.

Its unique flavor profile makes it a memorable treat.

Nutritional Information

This vegan ice cream is rich due to full-fat coconut milk and tahini, and sweetened with maple syrup. Nutritional info is approximate (per ½ cup serving, assuming recipe makes about 3-4 servings):

• Calories: 280-380+
• Fat: 20-30+ grams (significant amount from coconut milk and tahini – mostly healthy fats)
• Saturated Fat: 15-22+ grams (high from coconut milk)
• Cholesterol: 0 mg
• Sodium: 15-30+ mg (very low, depending on salt in tahini if any)
• Total Carbs.: 20-30+ grams
• Dietary Fiber: 2-4 grams
• Sugars: 15-25+ grams (primarily from maple syrup and natural sugars in coconut)
• Protein: 4-7 grams (tahini contributes protein)

Rich in fats (particularly saturated from coconut milk) and sugars from maple syrup. Tahini provides some protein and healthy fats.

Print

Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Easy Vegan Tahini Maple Coconut Ice Cream is made by whisking or blending together full-fat canned coconut milk, pure maple syrup, and tahini until smooth. This base is then churned in an ice cream maker according to manufacturer’s instructions until it reaches a thick, soft-serve consistency. For a firmer, scoopable ice cream, it’s then transferred to an airtight container and frozen for 1-2 hours. It can be served with optional toppings like sesame seeds, tart cherries, or chocolate.

Q&A:

Q: Can I make this without an ice cream maker? A: Achieving a truly creamy ice cream texture without an ice cream maker is difficult. For a “no-churn” attempt with these ingredients, you could try blending the base, pouring it into a freezer-safe container, and freezing. Every 30-45 minutes for the first 2-3 hours, scrape and stir the mixture vigorously with a fork to break up ice crystals. It will be icier than churned ice cream but still flavorful.

Q: How long does this homemade vegan ice cream last in the freezer? A: For the best quality and to minimize ice crystal formation, it’s typically best enjoyed within 1-2 weeks, though the recipe notes up to a month if stored properly in an airtight container with plastic wrap pressed onto the surface.

Q: My coconut milk was completely solid at the top of the can. Is that okay? A: Yes! That’s the good stuff – the thick coconut cream. For full-fat canned coconut milk, separation into solid cream and watery liquid is normal, especially if chilled. Just scoop everything into your bowl or blender and whisk/blend until smooth before proceeding.

Q: Can I use a different nut or seed butter instead of tahini? A: Yes, you could experiment with smooth almond butter, cashew butter, or even sunflower seed butter. Each will impart a different flavor profile. Adjust the amount to taste, as some are stronger than others.

Q: Is all tahini vegan? A: Yes, pure tahini is simply ground sesame seeds and should be vegan. Always check labels for any unexpected additives if you have concerns.