No-Churn Maple Tahini Ice Cream Sandwiches made with coconut, cashew, maple syrup, and an optional tahini twist. Smash between two snack cookies!
Did you have an ice cream man growing up?
Ours was the coolest.
He’d roll up in that tacky white truck playing The Entertainer and all of the kids jumped out of the water to pool their change.
My sister and I stood in line waiting, dripping wet, fists full of quarters, and when we got to the front, he’d call us by name and recall our favorite order with remarkable accuracy.
So, basically, he reached for the cookie sandwich when he saw me coming.
This No-Churn Maple Tahini Ice Cream is so easy to make with only 4-ingredients, and even easier to smash together between cookies for an adult version of my childhood favorite!
Have you ever tried making your own ice cream before?
I’ll let you in on a secret– this was my very first!
I use the blender so much to make smoothie bowls and shakes that taste to me like dessert, so I sort of forget about the real deal.
But nothing quite beats a cool dip of ice cream on a hot summer’s day, am I right?
This No-Churn Maple Tahini Ice Cream uses a blend of cashews and coconut milk to create a creamy base that’s lightly sweetened with maple syrup with a terrific tahini twist, because, well, you know about me and tahini…
If you don’t want to try tahini in your ice cream, just omit it and you’ll have a wonderful cashew coconut ice cream instead!
I actually bought a REAL DEAL ice cream maker for this project, but at the last minute decided to wing it and make a no-churn version instead, in case you don’t have access to the extra appliance (or in case, you, like me, don’t have a ton of ice and rock salt on hand!).
The recipe is really simple, starting out in the blender to get silky smooth, then transferred to the freezer to firm up.
The trick to smooth no-churn ice cream is to stir it every hour or so until it hardens.
If you forget to stir or don’t have time for all that jazz, don’t worry, it’ll still taste great!
You can opt to blend it slightly before serving instead to make it creamier.
I like to let mine set out at room temperature for about 30 minutes before serving to soften up.
Serve with a cookie scoop run under warm water and watch that maple tahini ice cream slide into perfect formation.
YUM.
When I first went plant-based, I was delighted to discover all of the variations of coconut, cashew, almond, and soy milk ice creams at the store.
You mean THIS is vegan?!
As I got pickier about my ingredients, though, I started buying these less and less and then not at all.
You’re going to love making your own easy ice cream using only whole foods fats to make it creamy and comforting!
I used a mix of cashew and coconut milk to make the base rich and smooth as can be.
The best part is that this ice cream is totally refined sugar-free, and you can control the sweetness.
For sweeter ‘cream, add a little more maple syrup, and for less, useless!
Now that you’ve got the ice cream part down, you can eat it straight up or get creative with it.
An ice cream this dreamy requires an equally tasty and nutritious partner, don’t you think?
I smashed my Maple Tahini Ice Cream between two Vanilla Coco-Thins for the ultimate ice cream sandwich!
You’re going to love how the cashew coconut flavors of the ice cream are echoed in these cookies made with honest REAL ingredients!
Then I rolled them in cacao nibs in a fashion I’m pretty sure my old ice cream man would be proud of.
Enjoy this No-Churn Maple Tahini Ice Cream as a fun dessert or anytime treat.
I like to roll mine into cookie sandwiches and store them in the freezer for convenient single serve portions.
It’s also perfect for dishing out in sundaes and layering up with all of your favorite toppings.
Oh, enjoy your cookie sandwiches at room temp as soon as possible or the cashew cookies will get soggy as the ice cream melts.
But really, why would you wait? 🙂
If you try this No-Churn Maple Tahini Ice Cream let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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Want more fun and refreshing desserts? Check out my 2-Way Tahini Date Shakes and Fruit-Free “Fake Out” Shakes, too!
XO Lauren
No-Churn Maple Tahini Ice Cream Sandwiches
- Total Time: 6 hours
- Yield: ~3 cups
- Diet: Vegan
Description
No-Churn Maple Tahini Ice Cream Sandwiches made with coconut, cashew, maple syrup, and an optional tahini twist. Smash between two snack cookies!
Ingredients
- 1 1/2 cups raw cashews, soaked for at least one hour in hot water
- 1 13.5 oz can full-fat coconut milk, chilled overnight
- 1/4 cup + 2 TBSP pure maple syrup (use less or more depending on desired sweetness!)
- 1/4 cup tahini (optional)
- 1 bag Sejoyia Vanilla Coco-Thins
- 1/2 cup raw cacao nibs
Instructions
- Drain and rinse the soaked cashews and add them to a blender with the entire contents of one can of coconut milk, maple syrup, and optional tahini.
- Blend everything until it’s very smooth and creamy, then pour the contents into a freezer safe pan or container.
- Lay the container flat and freeze it for 6-8 hours, stirring every hour with a spoon to lightly churn.
- Allow the ice cream to soften for 30 minutes prior to serving for the best results.
- Serve the ice cream by itself or smashed between your favorite cookies!
- To make the ice cream sandwiches, pack slightly softened ice cream into a 1/4″ scoop, then spoon out and smash between two Coco-Thins.
- Roll the perimeter of the sandwich around on parchment paper to smooth out the edges, then wrap in parchment paper and allow the sandwich to firm up for 30 minutes.
- Roll the sandwiches in optional cacao nibs, then serve immediately.
- Store leftover cookies sandwiches in the fridge for up to 2 weeks.
Notes
Recipe adapted from Love & Lemons
- Prep Time: 6 hours
- Cook Time: 0 mins
- Category: Dessert, Snack
- Method: Freezer
- Cuisine: Oil-Free, Gluten-Free, Refined Sugar-Free
This post is brought to you by Sejoyia, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
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