The inspiration for this fabulous Salted Fudge and Tahini Ice Cream recipe comes from a recipe I spotted on The Food Fox. Ilse published a recipe for a no churn, soft scoop white fudge ice cream that looked so good and was super easy to make.

Salted Fudge and Tahini Ice Cream (no churn)

I used the same method as Ilse’s but amped up the flavour by adding some salt to the sweet and rich fudge. I am still on the tahini bandwagon (and suspect I will remain for a while) so the ice cream got a good few tablespoons of tahini. Oh, and a handful of my favourite African bean to bar chocolate, Afrikoa, that I roughly chopped and stirred in before freezing the ice cream.

Salted Fudge and Tahini Ice Cream (no churn)

The Salted Fudge and Tahini Ice Cream is rich but so good. I can easily eat a litre of ice cream all by myself with no problem but with this version, you have a spoonful or two and you’re pretty much satisfied. It freezes like a charm to a smooth ice cream that you will never guess has not been churned.

Salted Fudge and Tahini Ice Cream (no churn)

As mentioned, the recipe is super easy and all you need before any other flavourings is some store-bought custard and a tin of condensed milk. Pop the condensed milk in the microwave and cook down at intervals to a thick fudge. Whip the custard and fudge to a smooth consistency, add your flavourings and pop it in the freezer until ready to scoop and eat.

Salted Fudge and Tahini Ice Cream (no churn)

You can omit the tahini but it adds a nutty, slightly bitter layer of flavour. And so does the bitter dark chocolate pieces. You need a bit of savoury and bitter to stand up to all the sweetness of the fudge and custard. Go on, add your own flavours, it will be delicious!

I hope you enjoy this recipe for Salted Fudge and Tahini Ice Cream. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

Salted Fudge and Tahini Ice Cream (no churn)


  • 1 385g tin condensed milk
  • 500ml vanilla shop bought custard, chilled overnight
  • 100ml tahini
  • 1 tbsp sea salt flakes
  • 80g dark chocolate buttons, roughly chopped


  1. Place the condensed milk in a large microwaveable container, at least 1 liter capacity
  2. Cook the condensed milk uncovered for 2 minutes, then stir well
  3. Continue cooking it at 30 second intervals, stirring in between and watching in closely so that it doesn’t boil over the sides
  4. When the condensed milk is reduced by about a third, starts going a sandy colour and looks like it wants to split, remove from the microwave, stir vigorously until smooth, then leave to cool completely.
  5. (The cooking process takes about 10-15 minutes depending on your microwave)
  6. Cool the condensed milk for at least an hour.
  7. Place the cooled condensed milk and chilled custard in a blender or food processor and blend/process until the fudgy condensed milk and custard is just mixed
  8. Transfer to a mixing bowl and whisk with an electric hand whisk (or stand mixer with whisk attachment) until about doubled in volume and smooth
  9. Add the tahini and salt and give it a good mix
  10. Taste and add more tahini or salt to taste
  11. Mix in the chocolate chips and pour into a freezable container
  12. Cover and freeze for at least 3 hours or overnight for a harder consistency
  13. Adpated from The Food Fox
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A few more of my favourite recipes with tahini

Tahini Choc Chip Banana Bread

Tahini Choc Chip Banana Bread

Quinoa Veggie Burgers with Avo and Tahini Dip

Quinoa Veggie Burgers with Avocado Tahini Dip

Ottolenghi’s Middle Eastern Millionaire’s Shortbread

Middle Eastern Millionaire's Shortbread

Apple Galettes with Spelt Crusts and Tahini Butterscotch

Apple Galettes with Spelt Crusts and Tahini Butterscotch Sauce





Aperol and Olive Oil Cupcakes



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