Ginger, Lemon, and Tahini Ice Cream (vegan)

Name: Ginger, Lemon, and Tahini Ice Cream (vegan)
Ingredients: 1 can coconut milk; 1/2 cup tahini; 1/2 cup agave syrup; 2 teaspoons lemon zest; 2 teaspoons freshly grated ginger; 1 teaspoon ground ginger; 1/4 teaspoon Kosher salt; 1 pinch ground cloves; 1/4 teaspoon xanthan gum; 1/2 cup non-dairy milk of your choice

March 29, 2024 0 Comments

ginger, lemon, and tahini ice cream pictured next to lemons and fresh ginger

I first made Ginger, Lemon, and Tahini Ice Cream several years ago, and I don’t remember where I got the idea for this flavor combination. Ginger and lemon naturally make a great pair, and I love tahini in general, but why I put them together is a mystery. I might have been looking at one of my favorite cooking resources, The Vegetarian Flavor Bible [affiliate link], and noticed that these flavors complement each other. Wherever it came from, it’s unique, delicious, and worth making, especially since it’s so easy. The spicy ginger, the tart lemon, and the rich, nutty tahini make a surprising and complex combination that’s really special. Plus, after you’ve prepped the lemons and ginger, it’s just blend, chill, and churn — the easiest possible method.

Ginger confessions…

I ~~like~~ love taking shortcuts in the kitchen. Sometimes, the shortcuts work fabulously well. Other times, you prioritize convenience over perfection. With that in mind, I confess that I usually have a squeeze bottle of pre-packaged, pureed ginger in my refrigerator — something like this. Because sometimes I want to use fresh ginger and don’t have any in the house, or I don’t feel like peeling/chopping/grating it. The bottled stuff has a less intense, less spicy, more sweet flavor, which I fully admit is inferior to fresh ginger. However, it takes 2 seconds to use and lasts nearly forever in the fridge, so there is a place for it in my life!

If you are having a bottled-ginger-instead-of-fresh-ginger type of day, you’ll get no judgment from me. But you will want to increase the amount of ginger in this recipe from 2 teaspoons to 3, to make up for the less intense flavor.

While we’re on the subject of ginger, I’ve included powdered ginger in the recipe too. I like the flavor that comes from the fresh and ground types of ginger together. I use Penzey’s ground ginger, which is the strongest, spiciest ground ginger I’ve ever tried. If you’re using another brand, you might want to increase the amount of ground ginger slightly. Of course, all these amounts are up to your own taste anyway, so adjust them in whatever way makes you happy!

If Ginger, Lemon, and Tahini Ice Cream sounds good, you may want to try Salted Date, Tahini, and Cardamom Ice Cream. It’s also vegan with an easy, no-cook recipe.

a cup of ginger, lemon, and tahini ice cream next to the ice cream container

Ginger, Lemon, and Tahini Ice Cream (vegan)

Makes ~1 quart

Recipe Category: Dairy Free Egg Free

Lactose Free

No Cook

Soy Free Vegan

Instructions

PREP THE LEMON AND GINGER

Zest the lemons. Peel and grate the ginger.

(If using pureed ginger from a tube or jar, increase the amount from 2 teaspoons to 3 teaspoons, since the flavor won't be as intense.)
BLEND

Place all ingredients except the non-dairy milk in a blender and blend until smooth. Add the non-dairy milk last and blend again.
CHILL

Transfer to a container and chill in the fridge for 8 hours or overnight.

For a quicker chilling time, place the bowl containing your mixture in an ice bath (a larger bowl containing ice water) for a few hours. Stir the mixture occasionally. As the water in the ice bath warms up, pour off some water and add ice to keep the mixture chilling as quickly as possible.

Ideally, the mixture will be about 40 degrees when you churn it.
CHURN

Before you start churning, set up everything you'll need to quickly transfer the ice cream from the machine into a container for freezing. I use a knife to scrape down the dasher (or paddle) and a wooden spoon to scoop out the ice cream.

Set up your ice cream maker according to the manufacturer's directions. Pour your mixture into the ice cream maker and churn. Because this mixture is thicker than many ice cream bases, it churns more quickly than most. In my machine the perfect churning time is 11 minutes, but your experience may vary.

The ice cream is ready when it has the consistency of soft serve and has started pulling away from the edge of the canister.
STORE

When the ice cream has finished churning, scoop it as quickly as possible into your storage container. Cover it with plastic wrap or parchment paper, if using. (Placing a sheet of parchment paper between the container and lid will help prevent frost, or you can press plastic wrap directly onto the surface of the ice cream.) Put the container in the freezer. The ice cream will be fully firm in a few hours.