Dark Chocolate, Tahini & Sea Salt Ice Cream
"Dark chocolate is one of the most nutrient-dense ingredients you can cook with. Rich in antioxidant polyphenols that feed beneficial gut bacteria, it is also a good source of magnesium, iron, zinc and fibre. Tahini contributes healthy fats and supports hormone balance, while vanilla adds both sweetness and depth of flavour alongside its own antioxidant and anti-inflammatory properties. Eggs round out the nutritional profile with fat-soluble vitamins and the antioxidants lutein and zeaxanthin, both essential for eye health," says nutritional therapist Alexa Mullane.
Serves
6
Cook Time
Dietary
No items found.
Ingredients
- 400ml organic whole milk
- 250ml organic double cream
- 100g 70–85% dark chocolate, finely chopped
- 30g raw cacao powder
- 60ml maple syrup (or raw honey)
- 2 tbsp tahini
- 1 tsp vanilla extract
- Pinch of flaky sea salt, plus extra for serving
- 3 egg yolks (optional, for a richer French-style ice cream)
Method
- In a saucepan, gently warm the whole milk and double cream until steaming but not boiling. Whisk in the cacao powder until completely smooth.
- Add the chopped dark chocolate, tahini, maple syrup, vanilla and sea salt, stirring until everything has melted into a glossy mixture.
- If using egg yolks: whisk the yolks in a bowl, slowly pour in a ladleful of the warm chocolate mixture while whisking continuously, then return everything to the saucepan. Cook gently over a low heat for 5–8 minutes, stirring constantly until the mixture lightly coats the back of a spoon. Do not allow it to boil.
- Pour the mixture into a bowl and cool completely before chilling in the fridge for at least 4 hours or overnight.
- Churn in an ice cream maker according to the manufacturer's instructions, or freeze in a shallow container, whisking vigorously every hour for 3–4 hours to break up ice crystals.
- Transfer to the freezer until scoopable. Leave at room temperature for 5–10 minutes before serving and finish with a pinch of flaky sea salt.
