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Tahini “Caramel” and Mulberry Ice Cream

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~ raw, vegan, gluten-free ~

This delightful ice cream is very creamy, rich in a caramel flavor (thanks to the combination of the tahini, dates, and mulberries), and very scoop-able.  I attribute that to the dates and lecithin.  It seems that with every batch of the ice cream I create, I find new-to-me discoveries.

Mulberries have a fig-like taste, and when they are eaten at room temperature, they have a satisfying firmness and a chewy consistency.  BUT when you freeze them, they become both sweet and crunchy.  I wanted that crunchy texture in my ice cream, that is why I didn’t blend them in with the ice cream base but instead mixed them in whole.

Mulberries are high in resveratrol, which is supposed to lower blood sugar, and an anti-oxidant, think of them as an uber-healthy alternative to the raisin.

There is no hiding the fact that dried fruits contain natural sugars, some contain 30 to 40 grams of sugar per serving, but dried mulberries contain less than half the amount of sugar found in raisins and significantly less than dried figs, cranberries, bananas, pineapples, mangos, and dates.  Even though we can sigh in relief that you are not consuming corn syrup and refined sugars, we need to keep in mind that all forms of sweeteners should be enjoyed in moderation.

I hope you enjoy this recipe. Blessings, amie sue


Ice cream batter:

Mix in:


  1. Soak (rehydrate) the pitted dates in water to help soften them.
  2. Place the cashews in a glass bowl, along with 3 cups of water.
    • Soak for at least 2 hours.
    • The soaking process will help reduce phytic acid, which will aid in digestion.
    • The soaking also softens the cashews, so they blend nice and creamy.
    • After the cashews are through soaking, drain, and rinse.
  3. To melt the coconut oil, place the container (with the lid on tight) in a bowl or sink filled with hot water.
  4. Into a high-powered blender combine the cashews, dates, coconut milk, coconut oil, tahini, coconut nectar, water, salt, and lecithin.  Blend until creamy smooth.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm.  Stop the machine and let it cool.  Then proceed once cooled.
  5. After blending, place the blender jar in the fridge or freezer for 1 hour to chill the mixture.
    • Proceed with the manufacturer’s directions to complete the process in an ice cream machine.
    • Add the mulberries during the last 5 minutes of the ice cream machine running or hand mix in.
  6. Let the ice cream rest on the counter for 10-15 minutes before serving.
  7. For a fun serving suggestion, check out my waffle bowls and cones.

Freezing Suggestions for Ice Cream:

  1. Use an ice cream machine.  Follow the manufactures directions.
  2. Freeze in popsicle molds or 3 oz Dixie cups with a popsicle stick inserted.
  3. Store the ice cream in the very back of the freezer, as far away from the door as possible. Every time you open your freezer door you let in warm air. Keeping ice cream way in the back and storing it beneath other frozen-sold items will help protect it from those steamy incursions.
  4. Ice cream is full of fat, and even when frozen, fat has a way of soaking up flavors from the air around it—including those in your freezer. To keep your ice cream from taking on the odors, use a container with a tight-fitting lid. For extra security, place a layer of plastic wrap between your ice cream and the lid.
  5. To soften in the refrigerator, transfer ice cream from the freezer to the refrigerator 20-30 minutes before using. Or let it stand at room temperature for 10-15 minutes.
  6. Wish to make your own raw ice cream, wonder what machine I might recommend, and more? Click (here) to check out the Reference Library!





24 thoughts on “Tahini “Caramel” and Mulberry Ice Cream

  1. sandra says:

    Sounds absolutely delicious Amie Sue, love both tahini & Mulberries so can’t wait to try this recipe. Thank you again for your amazing generosity, you never fail to inspire!

  2. This sounds amazing. I adore tahini and the thought of it in a raw ice cream sounds so good.
    Thank you for continually sharing your wonderful recipes with us.

  3. Kate says:

    Hi Amie Sue, you mention that the scoopable texture is attributable to the dates and psyllium but I can’t see psyllium listed in the ingredients. Please could you advise if this is an error as I am very keen to try out the recipe! Thanks!

    • amie-sue says:

      Well for pete’s sake lol I meant to type the word lecithin… they look alike right?! lol oy-vey :)

      • Gina says:

        Ha ha! Except that psyllum will “keep you moving” literally! and lecithin will emulsify fats!

        • amie-sue says:

          Yes psyllium can be helpful if suffering from constipation, but the amount used is small compared to the amount your would get in a serving of ice that it shouldn’t be an issue ;p. amie sue

  4. Rumple says:

    From your ‘petal’ cake to this? I’m afraid my cardiologist and endocrinologist would both drop me if I indulged. Would like to see some BMI results on the ladies who prepare this recipe.

    • amie-sue says:

      Well Rumple, just because I share a recipe (almost daily) doesn’t mean that they are made to eat every single day. Desserts are meant to be eaten in moderation, no matter what the ingredients are. And if a person has health issues, then the diet needs to be tailored to what they can or can’t eat to aid in healing of the body. :) My BMI is spot on and so is my husbands who is in great health and a very health weight. Each person is responsible for what they put into their body. Have a blessed day Rumple! amie sue

  5. afsaneh says:

    Good morning sunshine Amie-Sue, these days every morning when i come to my computer i just think “what masterpiece has she created today? “:) and yes today is an ice-cream!!
    You know in my homeland we loved fresh mulberries white or black so sweet and delicious as honey and in the winters we had them dry with our nuts on table. In EU one could hardly find them, s least i did not know where to find, but these days we can find dry organic ones. i have them almost always mixed with my soaked dried nuts. ..and now the idea with ice-cream! It looks gorgeous..Finally we have a new self freeze ice machine and this weekend i will try this one as i have all ingredients at home… Ah and the waffle bowls look beautiful Amie… :) how do you make all these goodies my Lady..?? :) Many Blessings,

    • amie-sue says:

      Good morning Afsaneh,

      Oh you get them fresh?! How wonderful. I haven’t ever experienced them fresh… what a treat for you. :) I hope you enjoy as much as we did. Do keep me posted. If you scroll to the bottom of the preparation list, I provided a link on the waffle bowls. I am just passionate about healthy eating so I am forever in recipe dream-land. hehe Have a glorious day! amie sue

      • afsaneh says:

        thanks!! Yes Amie-Sue, the fresh mulberry is divine fruit and tree. The white ones are very sweet and juicy. When they are ripe they smell so good and are very fragile like raspberries. The black ones are first red and after a while turn into darker red and then into black and are very sweet yet less than the white ones…Thank you for reminding me of sweet memories..:) Have A Blessed day all days every day,

        • amie-sue says:

          I am so tickled that I now know somebody who can enjoy them fresh. Thanks for sharing all of that Afsaneh. One day maybe I will be able to enjoy or at least taste them fresh. :) Blessings, amie sue

  6. kate says:

    Amie, did you add the chilled mulberries to the ice cream maker as the ice cream was freezing (I have a Cuisinart)…I would imagine. I am assuming that you didn’t add them to the ice cream mixture when it was liquid and chilling in the fridge…?
    Thanks, kate

  7. Sandy Piergrossi says:

    Amie Sue,

    If you would please, the sauce on top looks awesome, if I am going to get my husband to even try this the topping would be he clincher. Could you please tell me where to find that recipe? Thank you so much.

  8. Gollie says:

    Dear Amie-Sue, thank you for charing all this beautiful and amazing things! You are wonderful! I admire your way of doing things. We are in a period of changing, try to eat more raw food and throw out bad habits :) so you are a great inspiration source! We have some difficulties with allergies… I had a question, since you have such an experience in this field I was wondering if you know what I could use instead of dates and coconuts when making sweets? Thank you and have a nice day

    • amie-sue says:

      Good morning Gollie,

      Thank you so much for the sweet and kind words. I know how challenging it can be to change your diet but taking it with grace and ease is my best advice. To much at one time can not only be hard on the digestive system, but a person might not be reading mentally. When that happens, it sets a person up for failure…. and I only want to see you succeed. :)

      As far as replacing dates and coconut in sweet recipes… it will always depend on what the recipe is, how they are being used, what the end texture and taste is. So I can’t give a black and white answer. Dates can sometimes be substituted with other dried fruits. With raw foods dates not only lend sweetness but work as a binder in recipes. When you ask about coconuts are you referring to every form of them? (shredded, coconut meat, coconut butter and coconut oil)? Again, it just depends on the recipe.

      On this particular one, I use dates for the caramel flavor they provide, plus I find that dates help keep an ice cream from getting rock hard. You could try dried figs or raisins instead. Is that an option? The coconut oil adds creaminess / mouth-feel to the ice cream. The coconut nectar can be replaced with other liquid sweeteners of your choice but do know that each different one changes the flavor. I also used coconut milk in this recipe.. you could try other nut milks but to be honest if you replace the coconut products and the dates… you are basically creating a whole new recipe. So with that being said… you will have to experiment. :)

      I hope some of that helped. amie sue

  9. tugstudios says:

    Hi Amie Sue,
    This recipe looks “Just Yummy”!!!
    As I have dried white mulberries and like all the ingredients you suggested so I am thrilled to added this to my treat list this week .
    in the mean time I have questions:
    in Preparation #5 you’ve included lemon juice
    though it is not mention in the ingredient list.
    shall i added it (how much?)? or it is an Oops and therefore not ?

    Visions of Blessed Days coming your way :)

    • amie-sue says:

      Good morning!

      Thank you for asking…that whole line with the lemon juice was wrong. I removed it. Goodness, not sure who that even happened. But it’s fixed, no lemon juice. :) Keep me posted on how the ice cream turns out. blessings, amie sue

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