1. Read through the instructions fully before starting – highly recommend using metric measurements for best results!

Make the homemade nut milk

1. Make the homemade nut milk by blending together 4 cups (910 g) of water with 1 1/2  cups (215 g) of raw cashews and 1 cup (140 g) of raw almonds on high for 1 minute and 30 seconds or until super creamy and smooth. Strain through a nut milk bag and store in a glass jar. It’ll keep well for 5-6 days, so feel free to make this ahead of time.

Make the base

1. Separate the egg yolks into a medium bowl and whisk to break them up. Set aside.
2. Infuse the milk. Add 1/4 of the homemade nut milk, along with the honey, sifted cocoa powder, espresso powder, vanilla bean, and salt to a large pot. Whisk together until the cocoa powder is fully incorporated, then add the remaining milk. I like adding the milk gradually to avoid the cocoa powder clumping. Heat the milk mixture on medium heat until it begins to steam, then reduce the heat to low. The milk should be hot, but not boiling.
3. Temper the eggs. Scoop out about 1/2 cup of the cream mixture and while whisking the eggs constantly, pour the cream into the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream mixture to the bowl of yolks. Then, whisking constantly, carefully pour the egg yolk mixture into the pot of cream. NOTE: This process (aka tempering) brings the egg yolks gently up to the temperature of the milk mixture without scrambling the yolks.
4. Cook the custard. Swap the whisk for a spatula and stir the custard mixture constantly as it cooks (still on medium-low) until it thickens and coats the back of the spatula or wooden spoon. It’s easier to see if the custard is at the right stage with a wooden spoon. NOTE: The cocoa powder makes this a thicker consistency than a typical ice cream base. Additionally, now that the egg yolks are in the pot, keep the heat gentle and low; otherwise, you run the risk of the custard breaking (aka the eggs will scramble).
5. Whisk in the tahini. Once the base has thickened and reached the custard stage, immediately remove from the heat, and whisk in the tahini.
6. Strain, ice bath, and chill. Strain the base through a fine mesh strainer into a clean container. Place in an ice bath and stir until room temperature, then cover with plastic wrap, and place in the fridge overnight to chill.

Churn & Freeze

1. Churn the ice cream and fold in the chocolate and dates. Stir the vanilla extract into the base, then pour the chilled base into your ice cream bowl and churn according to the manufacturer’s instructions. Mine takes about 20-25 minutes to churn up – it should be the consistency of soft serve. While the ice cream churns, I prep the chocolate and dates. Once the ice cream is done churning, add the chopped chocolate and Medjool dates, and fold them into the ice cream using a spatula.
2. Freeze, and enjoy. Scoop the ice cream into your prepared container and chill for at least 4 hours, ideally overnight. Scoop and serve whenever you’re ready. For perfectly scooped ice cream, let it sit on the counter for 10-15 minutes.