Tahini Ice Cream Dates (Printable)

Nutty tahini frozen dessert blended with sweet Medjool dates and a touch of sea salt for flavor.

# Ingredient list:

→ Ice Cream Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - 3/4 cup granulated sugar
04 - 1/2 cup tahini, well stirred
05 - 4 large egg yolks
06 - 1 teaspoon pure vanilla extract
07 - 1/4 teaspoon fine sea salt

→ Date Topping

08 - 1 cup Medjool dates, pitted and chopped
09 - 2 tablespoons water
10 - 1/2 teaspoon lemon juice

→ Garnish

11 - Flaky sea salt for sprinkling

# How to Make It:

01 - In a medium saucepan, combine heavy cream and milk. Heat over medium heat until steaming but not boiling.
02 - In a bowl, whisk egg yolks and sugar until pale and thick. Gradually pour the hot milk mixture into the yolks, whisking constantly to temper the eggs.
03 - Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, approximately 170 to 175 degrees Fahrenheit.
04 - Remove from heat. Whisk in tahini, vanilla extract, and sea salt until smooth and fully combined.
05 - Strain the custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate until thoroughly chilled, at least 2 hours.
06 - In a small saucepan, combine chopped dates, water, and lemon juice. Cook over low heat, stirring, until the dates are soft and jammy, approximately 5 minutes. Allow to cool.
07 - Churn the chilled custard in an ice cream maker according to manufacturer's instructions.
08 - In the last minute of churning, swirl in half of the cooled date mixture until evenly distributed.
09 - Transfer the ice cream to a freezer-safe container. Dollop the remaining date mixture on top and swirl with a knife. Freeze until firm, at least 4 hours.
10 - Scoop into bowls, sprinkle with flaky sea salt, and serve immediately.

# Expert Suggestions:

01 -
  • It tastes like you spent hours at a fancy dessert shop, but you made it at home in your own kitchen.
  • The tahini brings this savory-sweet depth that makes people pause mid-scoop and ask what the secret ingredient is.
  • You can make it vegan or dairy-free without sacrificing any of the silky richness.
02 -
  • The custard must be completely cold before churning or your ice cream will be grainy and icy; I learned this the hard way after getting impatient.
  • Tempering the eggs properly is non-negotiable because even one scrambled yolk will ruin the silkiness you're aiming for.
  • If you don't have an ice cream maker, this recipe simply won't work well no matter how much you stir it by hand.
03 -
  • Don't skip the fine mesh sieve step; it catches cooked egg bits and makes the custard feel restaurant-quality smooth.
  • Invest in good Medjool dates and taste one before cooking so you know what you're working with—quality matters here more than anywhere else in this recipe.
  • Let your ice cream maker run for the full time it suggests; stopping early means less air incorporation and a denser, less creamy result.
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