Chocolate Tahini Ice Cream Pops
These mini tahini ice cream pops are coated with a delicious shell of crunchy chocolate. Let’s make them!
Mix tahini and sugar together in a large glass or metal mixing bowl until cohesive. It will be thick and a little crumbly.
1
Add heavy cream and milk and whisk well to combine.
2
Bring an inch of water to a boil in a small pot. Turn off the heat, place the bowl of ice cream base on top of the pot. Whisk until sugar dissolves.
3
Transfer ice cream base into airtight container and chill at least 3 hours (ideally overnight).
4
Churn ice cream base in an ice cream maker according to ice cream maker instructions until done.
5
Fill the ice pop molds, insert the sticks, and smooth out the ice cream with a mini offset spatula. Work quickly. Repeat with remaining ice cream.
6
Place each tray in the freezer as soon as it’s filled. Chill at least 3 hrs, then unmold and place pops back in the freezer.
7
Melt chocolate and coconut oil over a double boiler until smooth. Then pour into a tall, narrow glass and let cool slightly.
8
Dip each ice pop one at a time, letting excess chocolate drip off. Let the chocolate firm up a bit (it’s fast!) before placing on the silicone mat.
9
If you have extra chocolate shell, use it to drizzle a design! Place tahini ice cream pops back in the freezer until ready to eat.
What you'll need
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