Ice cream holds a special place in American history, even being one of the first tastes of the country for Jewish immigrants at Ellis Island. Jewish entrepreneurs soon joined the ice cream business, with notable pioneers like Bert Baskin and Irv Robbins, founders of Baskin-Robbins, which started with 31 flavors and now boasts 1,400.
Today, ice cream is a beloved American treat, and July is celebrated as National Ice Cream Month. To mark the occasion with a unique twist, try this vegan, parve, and nondairy Tahini-Coconut No-Churn Ice Cream. It’s a delightful homemade alternative to traditional dairy desserts.
Inspired by the flavors of Sephardic and Mizrahi cuisine, this ice cream features tahini and silan (date syrup). The silan swirl adds a tart contrast to the rich, earthy tahini flavor. If desired, the silan can be omitted or substituted with chocolate syrup or pomegranate molasses. The combination of sweetened condensed coconut milk and coconut cream creates a quick, creamy base for this easy, no-cook, not-too-sweet dessert.
Enjoy this ice cream on its own, or enhance it with a drizzle of silan or chocolate syrup, a sprinkle of chopped nuts, halvah, or dried fruit, and a dollop of Coconut Whipped Topping.
