Almond And Strawberry Tahini Ice Cream Recipes

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ALMOND AND STRAWBERRY TAHINI ICE CREAM



Almond and Strawberry Tahini Ice Cream image

If you have never tried tahini ice cream, you are in for a taste treat that is right on trend.

Provided by Angela Sackett Superhotmama

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 12h40m

Yield 6

Number Of Ingredients 8

2 (14 ounce) cans full-fat coconut milk, chilled overnight
1 cup sliced strawberries, divided
¼ cup tahini
5 pitted dates, soaked in hot water for 30 minutes and drained
1 teaspoon almond extract
¼ cup sliced almonds
¼ cup sliced fresh strawberries
1 tablespoon sesame seeds

Steps:

  • Freeze the base of your ice cream maker for at least 12 hours.
  • Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.
  • As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.
  • Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.

Nutrition Facts : Calories 428.4 calories, Carbohydrate 27.2 g, Fat 36.2 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 25.7 g, Sodium 29.4 mg, Sugar 16.8 g

STRAWBERRY BANANA "ICE CREAM" RECIPE BY TASTY



Strawberry Banana

Here's what you need: bananas, strawberry, milk, vanilla

Provided by Alix Traeger

Categories     Desserts

Yield 4 servings

Number Of Ingredients 4

3 bananas, cut into coins and frozen,
½ cup strawberry, frozen
½ cup milk, of choice
1 teaspoon vanilla

Steps:

  • Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
  • Place all ingredients into a food processor or blender and blend until smooth.
  • Pour contents into a loaf or small pan.
  • Freeze one hour or until solid.
  • Enjoy!

Nutrition Facts : Calories 128 calories, Carbohydrate 30 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, Sugar 16 grams

ALMOND DACQUOISE WITH STRAWBERRY ICE CREAM



Almond Dacquoise with Strawberry Ice Cream image

Categories     Berry     Egg     Dessert     Bake     Strawberry     Almond     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

For meringue layers
1 1/4 cups whole blanched almonds (7 oz)
3/4 cup plus 2 tablespoons sugar
1 tablespoon cornstarch
6 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
3/4 teaspoon almond extract
For filling
3 cupsfresh strawberry ice cream slightly softened
For topping
1 lb strawberries (3 cups)
Special Equipment
a standing electric mixer and parchment paper

Steps:

  • Make meringue layers:
  • Preheat oven to 275°F and line 2 large baking sheets with parchment paper. Trace three 12- by 4-inch rectangles on parchment (2 on one sheet, at least 2 inches apart, and 1 on the other), then turn over.
  • Pulse together almonds, 2 tablespoons sugar, and cornstarch in a food processor until finely ground, being careful not to grind to a paste.
  • Beat whites with standing electric mixer at medium speed until foamy. Beat in cream of tartar and a pinch of salt, then gradually beat in remaining 3/4 cup sugar, vanilla, and almond extract. Increase speed to high and beat until meringue holds stiff, glossy peaks.
  • Fold ground almonds gently but thoroughly into meringue in 3 batches. Spread evenly onto rectangles on parchment with a small metal spatula, filling them in. (As mixture bakes, meringue will spread slightly outside lines.)
  • Bake meringue layers in upper and lower thirds of oven, switching position of sheets halfway through baking, until firm and pale golden, 1 hour to 1 hour and 10 minutes total. Slide meringue layers, still on parchment, onto racks, then cool completely and peel off paper.
  • Fill and assemble dacquoise:
  • Place 1 meringue layer on a platter and spread 1 1/2 cups ice cream evenly on top with cleaned spatula. Top with second meringue layer, then with remaining 1 1/2 cups ice cream. Top with third meringue layer, then trim edges of dacquoise with a serrated knife to make even.
  • Wrap in plastic wrap and foil and freeze at least 3 hours and up to 2 days.
  • Decorate dacquoise:
  • Just before serving, trim and thinly slice strawberries and arrange decoratively over dacquoise.

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