No-churn ice cream is becoming one of my favorite desserts. There are so many possibilities with flavors, and only a few ingredients are needed. Best of all I don’t have to store a heavy ice cream maker!
The Mediterranean Dish by Suzy Karadsheh was released in 2022 but I never had a chance to make her tahini ice cream. There are many recipes I want to try in her cookbook but this tahini/hazelnut ice cream caught my eye. The pan toasted hazelnuts are absolutely delicious and gave this Middle Eastern dessert a nice crunch with the creaminess of the ice cream.
For those unfamiliar with tahini it is a Middle Eastern condiment made from toasted ground hulled sesame. You can often find it in hummus and halva and now in ice cream!
The toasted hazelnuts really made this ice cream a special treat…
Toppings included nuts and chocolate, honey (or maple syrup) and chocolate curls and tahini and chocolate sprinkles… sesame brittle would have been a nice topping too!
This was my favorite – lots of chocolate and nuts – perfect with this tahini ice cream…
Tahini and Hazelnut No-Churn Ice Cream
- 2 cups heavy whipping cream
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. vanilla extract
- 1/2 cup quality tahini, plus more for serving
- I added 1 tsp. maple syrup
- 3/4 cup hazelnuts, toasted and roughly chopped (I would make more especially to have as a topping) I used dry roasted, unsalted and no shell
- warm honey for serving, tahini or use chocolate sauce topped with more chopped hazelnuts
I toasted whole, raw and unsalted hazelnuts in a skillet over medium heat for about 5-10 minutes. Once cool, I roughly chopped them.
Chill a metal bowl and beaters to your hand mixer in the freezer for 30 minutes. Add the cream to the chilled bowl and beat on medium high speed until stiff peaks form, always taking care not to overwhip the cream.
In another bowl, whisk together the condensed milk, vanilla and tahini until well combined.
Carefully fold the tahini mixture into the whipped cream using a rubber spatula. Fold in half the hazelnuts.
Pour the mixture into a freezer container (it makes 2 quarts) and smooth the top with your spatula. Top with the remaining hazelnuts (save a few to serve). Cover and freeze for at leasts 6 hours, I usually do it overnight.
Prior to serving allow the ice cream to sit on the counter for a few minutes. Scoop into bowls and add your favorite toppings.
Recipe by cookingwithauntjujucom
The ingredients…
Tahini mixture is added to the whipped cream…
Ready to freeze overnight…
Tahini/hazelnut ice cream and some of the possible toppings…
This sounds so good. I like a no churn ice cream too. And i think using tahini is a fab idea! Hazelnuts are one of my fave nuts.
It’s delicious Sherry and ice cream always tastes good during warm summer months. The toasted hazelnuts were a grand finish in the ice cream and as a topping 🙂
I loooooove no-churn ice cream. 🍨🍃😍
Me too Gail – you can’t beat ice cream any time of the year 🙂
Very true. 🍧🍃
Oh that sounds interesting, ice cream with tahini!
I thought so too but it was definitely worth making and will be a favorite when ice cream is calling my name 🙂
That sounds good! I really have to try it one day😶
I’ve made a few versions of no-churn ice cream, but never used Tahini in it. I really like this mix of ingredients.
This one definitely goes on my “to make soon” list. 🙂
I love no-churn ice cream – the tahini adds some flavor but what really stood out were the toasted nuts – love them 🙂
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