By: Robin Kurss

When the weather is this muggy and hot, no one wants to turn on the oven…and yet, what’s a meal without dessert! Here’s an interesting recipe for ice cream that only uses the electricity for your refrigerator, mixer and the freezer.  And it’s vegan to boot!

Serves 6-8

Ingredients:
• 13.5-15 oz can coconut cream, chilled overnight
• 7.4 oz can sweetened condensed coconut milk
• 2/3 cup tahini
• 1 tsp lemon juice
• ¾ cup confectioners’ sugar
• 1 Tbsp vanilla
• ¼ c silan (date syrup)

Instructions:

1. Chill coconut cream can overnight. Chill large mixing bowl and electric mixer beaters overnight too.
2. In a medium bowl, mix condensed coconut milk, tahini, lemon juice and ¼ cup confectioner’s sugar until smooth, set aside.
3. Pour coconut cream (solids and liquid) into the chilled large bowl. Add remaining confectioner’s sugar and vanilla. Stir to combine. Beat with chilled beaters for 1-2 minutes until light and fluffy. Gently fold 1/3 of the tahini mix into the whipped coconut cream. Repeat twice more, gently stirring to combine.
4. Pour ½ of the ice cream into a loaf which has been double lined with plastic wrap. Drizzle ½ of the silan on top and marbleize it into the ice cream being careful not to totally mix it in. Repeat with the rest of the ice cream and silan.
5. Freeze overnight.