This tahini ice cream recipe couldn't easier and tastes so delicious. It's a great recipe to make as it doesn't take long and uses only 4 ingredients, plus it's great to keep in the freezer for those times you haven't made a dessert or have an unexpected guest over. We love to serve it by itself or sprinkle some roasted nuts over the top for an added crunch.
Makes 1 tub of ice cream & takes 15 minutes to cook (plus freezing overnight)
x1 397g can caramel (we use Carnation caramel)
2 tablespoons of creamy tahini
300ml double cream
Large pinch of sea salt flakes
1. Place the caramel, double cream, tahini and salt flakes into a large mixing bowl and whisk using an electric hand mixer until the mixture is thick and holding its shape, this should take about 5-8 minutes - you can use a hand whisk, it will just take longer for the cream to whip.
2. Once the mixture is thick and holding its shape, spoon it into an airtight container and place in the freezer to set overnight.
3. Once ready to serve, use a hot spoon to scoop out the ice cream.