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Coconut Ice Cream w/ Chocolate Tahini Sauce

  • 1 can coconut milk (full fat)
  • 1/3 cup coconut nectar or honey
  • 2 tsp vanilla
  • 2 tsp lemon juice
  • 1 banana
  • 3 Tbls unsweetened shredded coconut

Chocolate Tahini Sauce

  • 1/2 cup tahini (warmed slightly so you can stir it)
  • 1/4 cup warm water (or more)
  • 2 Tbls honey or coconut nectar
  • 1/2 tsp sea salt
  • 1/2 tsp vanilla
  • 2 Tbls cocoa powder
  1. Blend all ingredients in a food processor until smooth.
  2. Scoop 1/2 of the blend into ice cube trays and freeze. Scoop the other 1/2 into a bowl and refrigerate.
  3. When ready to eat, blend frozen cubes and chilled mixture in a food processor or blender until creamy. Add favorite toppings and enjoy!

Chocolate Tahini Sauce

  1. Whisk together all ingredients until smooth, adding small amounts of more warm water as needed to desired consistency.
  • Make it chocolate: add 3 Tbls, cocoa powder.
  • Make it fruity: add 3 Tbls. favorite berry.
  • Leftovers will keep about 2 weeks in the freezer before turning icy.