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