Salted Honey and Tahini Ice Cream with Toasted Sesame Seeds
A rich and velvety ice cream with the nutty depth of tahini, balanced by sweet honey and a touch of sea salt, finished with crunchy toasted sesame seeds. This middle eastern-inspired desserts ready in about 20 minutes layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 290 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 1/2 cup tahini
- 1/3 cup honey
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 2 tbsp toasted sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 1 1/2 cups whole milk, 1 1/2 cups heavy cream, and 3/4 cup granulated sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and mixture is hot but not boiling, about 5 minutes.
- Step 2: Remove from heat and whisk in 1/2 cup tahini and 1/3 cup honey until smooth and fully incorporated. Stir in 1/2 tsp sea salt and 1 tsp vanilla extract.
- Step 3: Let the mixture cool to room temperature, then refrigerate for at least 4 hours or overnight until thoroughly chilled.
- Step 4: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve consistency, about 20-25 minutes.
- Step 5: During the last 5 minutes of churning, add 2 tbsp toasted sesame seeds to incorporate a crunchy texture.
- Step 6: Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up before serving.
Frequently asked questions
How long does Salted Honey and Tahini Ice Cream with Toasted Sesame Seeds take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Salted Honey and Tahini Ice Cream with Toasted Sesame Seeds?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Salted Honey and Tahini Ice Cream with Toasted Sesame Seeds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Salted Honey and Tahini Ice Cream with Toasted Sesame Seeds for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Salted Honey and Tahini Ice Cream with Toasted Sesame Seeds?
Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
