Chocolate Ice Cream with Tahini Molasses Swirl
Nothing screams summertime like a massive cone (or bowl) of ice cream, right?
This decadent homemade chocolate ice cream is elevated by the addition of molasses, tahini
and sesame seeds. Bonus: whips up in about 15 minutes (not including freezing time). This recipe comes from our friend, Charmaine Broughton. Check out all her recipes here: https://charmainebroughton.ca/
Chocolate Ice Cream with Tahini Molasses Swirl
Nothing screams summertime like a massive cone (or bowl) of ice cream, right? This decadent homemade chocolate ice cream is elevated by the addition of molasses, tahini and sesame seeds. Bonus: whips up in about 15 minutes (not including freezing time).
Ingredients
Chocolate Ice Cream
- 1 (300 mL) can sweetened condensed milk
- 1 ¼ cups (310 mL) cocoa powder 2 tsp (10 mL) vanilla extract
- ½ tsp (2 mL) salt
- 2 cups (500 mL) 35% cream
Tahini Molasses Swirl
- ½ cup (125 mL) tahini, divided
- ½ cup (125 mL) Crosby’s Fancy Molasses, divided
- 2 tbsp (30 mL) toasted sesame seeds, divided
- Hefty pinch flaky salt (about ¼ tsp (1 mL))
Instructions
1. Line a large loaf pan (2 L) with parchment paper (enough that some paper hangs over slides of pan). Set aside. (note: if you do not have a loaf pan, an 8 x 8-inch square baking pan can be used).
2. Stir together condensed milk, cocoa powder, vanilla extract and salt until just combined (note: it’s okay if not all cocoa powder is completely mixed in and don’t be alarmed if mixture appears quite thick). Set aside.
3. In a large mixing bowl, whip cream until stiff peaks form. Add condensed milk/cocoa mixture and beat until evenly incorporated.
4. Pour about half (does not have to be exact) of the whipped cream mixture into the prepared loaf pan and smooth top. Drizzle ¼ cup (60 mL) of tahini and ¼ cup of molasses over cream mixture and sprinkle evenly with 1 tbsp (15 mL) of sesame seeds. Top with remaining cream mixture and drizzle top evenly with remaining tahini and molasses. Sprinkle evenly with remaining sesame seeds and sprinkle evenly with flaky salt.
5. Place in the freezer for at least 4 hours (ideally overnight).
6. Once frozen: scoop, serve and enjoy!
Notes
~ Don’t have tahini on hand? Use peanut butter instead, and chopped peanuts in place of sesame seeds.
~ for an extra dose of chocolate, fold in ½ cup (125 mL) finely chopped dark chocolate to cream mixture before adding to pan.
