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  • Brittany Aldridge

Tahini and Kaffir Lime Ice Cream

Sweet, creamy, refreshingly perfect ice cream rippled with salty, slightly bitter, tahini and zesty kaffir lime. This ice cream is for someone after something a little different, perhaps paired with a South East Asian or Middle Eastern dinner beforehand. After dinner or before, either way this zingy ice cream will awaken your senses with its creamy texture, mouthwatering fragrance and zesty flavour.


For the ice cream base:

  • ½ a 397g can of sweetened condensed milk

  • 600mLs of double cream

  • 2 teaspoons of vanilla extract

For the tahini and lime ripple:

  • 1 tablespoon of tahini

  • Zest of 1 kaffir lime

  • 1 teaspoon of water

  • 2 teaspoons of kaffir lime juice


  • Pour the condensed milk, cream and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. (Alternatively you can use a large bowl and a handheld electric mixer).

  • Beat the mixture of medium speed until thoroughly incorporated, and the cream has thickened considerably (you want almost stiff peaks!)

  • In a small bowl combine tahini, water, lime juice and half the zest. Stir until the tahini has the texture of honey, adding more water or juice if necessary.

  • Pour the cream mixture into a freezer proof container, then pour the tahini mixture over the top. Using a spoon, drag and fold the tahini mixture throughout the cream a couple of times to create a rippled effect. Sprinkle over remaining lime zest.

  • Cover the ice cream mixture in cling wrap and freeze for at least 4 hours (or until solid). Please enjoy!

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