Simple to make but absolutely delicious, this ice cream is dairy free, egg free and vegan. From this recipe by Jeannie and Jack of LOVE & LEMONS.
In a blender combine 1 can of full fat coconut milk with ⅓ of a cup or pure maple syrup, ¼ of a cup of tahini and 1 tablespoon of corn syrup. Chill well then churn in your chosen ice cream maker. Pour into moulds and freeze for 2-3 hours before serving. Garnish with lightly toasted sesame seeds.
michelle picker cooks 