Low Carb Creamy Vegan Tahini Ice Cream
⏱ Prep: 2h 10min🍳 Cook: N/A✅ Ready: 2h 10min
591
Calories
12.7g
Net Carbs
6.1g
Protein
45.7g
Fat
⏱ Prep: undefined min🔥 Cook: 0 min⏰ Ready: undefined min
How to Make It
Step
Recipe Steps steps 3 2 h 10 min
Step 1
Add the macadamia nuts to a food processor. Blend the nuts on a high-speed setting. Keep blending until you have a thick and smooth paste.
Step 2
Add the tahini, coconut cream and maple-flavored syrup to the food processor. Blend well to combine. You should have a smooth thick, and creamy consistency. Taste and add more sweetener if required.
Step 3
Pour the mixture into a freezer-safe loaf tin. Cover the tin well and transfer to the freezer. Leave the mixture in the freezer to set for 30 minutes. After this time, remove the mixture and churn well. Return to the freezer and repeat this process every 30 minutes, 3 more times, until firm yet soft enough to scoop. Optionally serve with low-carb berries.
Ingredients
- Macadamia nuts, raw – 3.5 oz
- Coconut cream (liquid from grated meat) – 1 cup
- Maple Flavored Syrup – 0.25 cup
- Tahini – 3 tbsp
- Salt, sea salt – 0.5 tsp