Sweet and salty meet in a whole new, and (dare I say) radical way. The rich, nutty tahini balances out the sweet caramel in this smooth and creamy No-Churn Tahini Caramel Ice Cream. And you don’t even need an ice cream machine! Bonus!
What’s No-Churn Ice Cream?
No-Churn ice cream is basically one of my love languages! (After white chocolate but maybe before brownies…) No-Churn ice cream is made by using whipped heavy cream and sweetened condensed milk. Because there’s no eggs in this recipe you don’t need to worry about trying to make a custard and then freeze it. And you definitely don’t need that ice cream machine. Who even has an ice cream machine anyways?!!?
It’s a very easy three step process to make this homemade ice cream! Whip the heavy cream, add in the sweetened condensed milk (plus flavorings), then freeze! It takes less than 10 minutes for everything to come together and before you know it, you’ll be an ice cream pro!
If you’re looking for more no-churn ice cream magic, try this recipe for Chocolate Cookies N’ Cream Ice Cream
Okay, this might be a little adding tahini to ice cream, but trust me when I say that this is a *magical* combination!
I mainly use tahini for making homemade hummus, but it’s really great in sauces, dips, spread, etc. Tahini is a Middle Eastern paste made from ground sesame seeds. The sesame seeds give it a nutty flavor almost like peanut butter but not as sweet.
My original plan for this ice cream was to do a combination of peanut butter and caramel, but I didn’t want the ice cream to be too sweet, so I switched to tahini. Boy, am I am glad for that!
It’s different, but if you love tahini, this No-Churn Tahini Caramel Ice Cream will be your new favorite flavor!
Stiff Peaks VS Soft Peaks
When it comes to whipping ingredients like heavy cream or egg whites, you’ll most likely hear these two terms: stiff peaks and soft peaks.
Peaks refer to the shape you get whip you pull the beater out of the cream (or egg whites) and flip it upside down. There will be a little mountain peak that forms. The difference between these two terms is what happens to the very tippy top of the mountain peak.
If you are at the soft peak stage, the tip will fall slightly over itself, forming a little curve. I remember it like it’s soft and pillowy so there’s no support to hold it up, so it falls slightly. This is perfect for this ice cream. Although if you go a little bit past this stage and the tip falls slightly, but still kind of holds its shape, that’s okay too!
Stiff peaks means that when you flip the beaters upside down, the mountain peak will stay standing straight up. Stiff = extra support so the mountain stands tall. That’s how I remember it at least! This is a great stage for whipped egg whites, especially for some meringue recipes!
I personally like a good middle ground for this ice cream. As you stir in the sweetened condensed milk the air in the cream will deflate some which creates the perfect soft peak texture.
Let’s chat folding, and I promise it won’t be nearly as taxing as folding laundry is.
Folding is essentially slowly and gently mixing in a heavier ingredient into a lighter, fluffier ingredient. You would typically use this method of mixing with heavy cream and egg whites. The point is to make sure that you’re not mixing too hard and deflating all the air that you just whipped into the cream.
I like to use a spatula when I’m folding. I start in the middle of the bowl and cut down all the way to the bottom. Then I scoop it up to the edge and then fold it back on top.
Just make sure you’re not rushing this part and taking your time mixing the ingredients together. Especially since the tahini and sweetened condensed milk mixutre is a little thick!
- Sweetened Condensed Milk
- Heavy Cream
If you’re an ice cream fan, you are going to be in ice cream heaven! It’s a perfect balance of sweet and salty and perfect deliciousness.
I mean, it’s ice cream! You know it’s going to be good!
No-Churn Tahini Caramel Ice Cream
- 14-oz can Sweetened Condensed Milk
- 1 pint Heavy Cream
- 1 teaspoon Vanilla
- 1/2 cup Tahini
- 1/2 cup Caramel Plus more for drizzling
- Pour heavy cream into a large bowl and mix with a hand mixer on medium speed until soft peaks form*. This should take about 5-7 minutes.
- In a separate bowl, combine sweetened condensed milk, vanilla, and tahini. Stir together.
- Gently pour the sweetened condensed milk mixture into the whipped heavy cream. Using a folding motion**, slowly stir together.
- Once everything is mixed together, drop dollops of caramel into the mixture. Use a spoon to create swirls of caramel throughout the mixture.
- Pour ice cream into a dish. Add a few more drizzles of caramel to the top.
- Cover with plastic wrap and place in the freezer for about 5 hours or overnight.
- To serve, scoop a large dollop on top of a cone with a little sprinkle of salt and enjoy!