Greek Tahini Honey Ice Cream Recipes

GREEK TAHINI & HONEY ICE CREAM

Steps:

• Pour all of the ingredients into a large bowl and stir well with a wooden spoon. Taste and adjust flavoring accordingly.
• Cover and refrigerate for at least 4 hours or overnight.
• Assemble your ice cream maker and pour the chilled mixture into the frozen bowl and process for 25 minutes.
• Put the ice cream into covered container and place in the freezer for at least 2 hours to set.
• Serve drizzled with honey and sprinkled lightly with sesame seeds.

ALMOND AND STRAWBERRY TAHINI ICE CREAM

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.

GREEK LEMON ICE CREAM

Steps:

• Mix the ingredients and pour into a the container of an ice cream maker. Follow manufacturer recommendations for freezing. Place in into freezer and allow to rest at least 2 hours before serving.
• Alternately, pour the mixture into a shallow freezer container and freeze, uncovered, for 1 - 2 hours, or until the mixture begins to set around the edges. Turn the mixture into a bowl and, with a fork, stir until smooth. Return to the freezer container, cover, and freeze for another 2 - 3 hours, until firm.