What if my cookie dough is too crumbly or too sticky?

If too crumbly, add a tiny bit more coconut oil or maple syrup. If too sticky, add a touch more oat or coconut flour until it reaches a pliable cookie dough consistency.

Can I substitute the tahini in the cookie dough?

Yes, the recipe suggests using other creamy nut or seed butters like almond butter or sunflower seed butter if you prefer, maintaining the cookie dough texture.

How should I store leftover Tahini Cookie Dough Ice Cream?

Store any leftover ice cream in an airtight container in the freezer. It will harden, so let it sit at room temperature for 10-15 minutes before serving to soften slightly.

Is full-fat coconut cream essential for the ice cream?

Full-fat coconut cream or milk provides the best richness and creaminess for the ice cream base, helping to achieve that desired soft-serve texture.

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Tahini Cookie Dough Ice Cream
[Vegan, Gluten-Free]

PS By: Priscilla Soler

Author Bio

Easy raw vegan desserts with the occasional Mediterranean-inspired lunch. Priscilla is a certified health and detox... Read More

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A scoop of creamy Tahini Cookie Dough Ice Cream, swirled with chunks of tahini cookie dough and chocolate chips, served in a glass bowl.

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Tahini Cookie Dough Ice Cream [Vegan, Gluten-Free]

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Ingredients You Need for Tahini Cookie Dough Ice Cream [Vegan, Gluten-Free]

For the Ice Cream:

4 frozen bananas, peeled
1/4-1/3 cup coconut cream or coconut milk, full-fat

For the Cookie Dough:

1/4 cup creamy tahini or other nut/seed butter
1/3 cup gluten-free oat flour
2 tablespoons coconut flour
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons coconut oil
1/4-1/3 cup vegan chocolate chips

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How to Prepare Tahini Cookie Dough Ice Cream [Vegan, Gluten-Free]

Mix all cookie dough ingredients by hand except for coconut oil and chips. Once you have a sticky consistency, add the oil and mix again. You should now have a cookie dough consistency. Add the chocolate chips and set aside.
Using a high speed blender or food processor blend the frozen bananas and coconut milk until you have a very creamy and soft serve consistency.
Immediately transfer ice cream to a bowl and mix with 3/4 cookie dough mixture until incorporated. Serve on your favorite cup and top with leftover cookie dough.