Once you’ve discovered how easy it is to make no-churn ice cream, you’ll wonder why you ever made it any other way. Condensed milk seems to have fallen out of favour as an ingredient in recent years, but it’s the key to the richness and sweetness of this ice cream. The ice cream can be stored in the freezer for 3 months.

Makes: 750 ml/25 fl oz (3 cups)
Prep: 10 – 15 minutes
Cook: None but 8 hours freezing time

Ingredients:

425ml (15 fl oz /1 ¾ cups) double (heavy) cream

½ tsp vanilla bean paste or extract

¼ tsp flaky sea salt

1 x 397g (14-oz) can condensed milk

125ml (4 floz / ½ cup) very strong coffee electric or espresso

3 tbsp tahini

Method:

• In a large bowl, combine the cream, vanilla and salt.
• Using a whisk, whisk until the mixture resembles Greek yogurt.
• Add the condensed milk, coffee and tahini. Mix again until it has the consistency of Greek yogurt.
• Transfer the mixture to a freezer-safe container and cover with clingfilm (plastic wrap) or beeswax wrap.
• Place in the freezer for at least 8 hours, or overnight.
• Defrost the ice cream for 5 minutes, then serve.

Extracted from The Levantine Vegetarian, Recipes from the Middle East