It is officially ice cream season and I am HERE FOR IT! Especially for a milkshake that is vegan, paleo, naturally sweetened - it’s basically a smoothie (I dare you to have one for breakfast).
Tahini is simply ground sesame seeds. I loop it in with the nut butter category because it has a similar consistency. Tahini has great health benefits including but not limited to a mighty fine dose of omega-3 fatty acids, antioxidants, magnesium, iron, I could go on but I’ll spare you the boring details. It adds a hint of a nutty, buttery flavor to this milkshake while also making it nice and THICK, which who doesn’t enjoy??
The base of this Chocolate Tahini Milkshake is a paleo vanilla ice cream that is alarmingly easy to whip up. I say alarmingly because I always have the ingredients on hand and I always want ice cream so it can be dangerous (don’t say you weren’t warned).
I used my Kitchen Aid and the attachable ice cream maker to make mine but these are not needed. Simply blend up the ingredients and pour them into an ice cream container (like this one) and freeze for a couple of hours.
Now let’s talk about my favorite part, the coconut whipped cream. Again, SO easy to make! The key is to put the can of full fat coconut cream in the fridge the night before so the cream can firm up. I really always have a can of coconut cream in my fridge because like I said before, I always want ice cream.
I hope y’all enjoy this recipe, I know I’ll have one in hand all summer long!Print