Tahini-Cardamom Ice Cream with a Salted Caramel Ribbon


  • ¾ cup raw honey
  • 3 tablespoons unsalted butter, at room temperature
  • ½ cup unsweetened heavy coconut cream (Thai Kitchen is a good brand found in the Asian foods aisle of grocery stores)
  • ¾ teaspoon sea salt
  • ¼ cup gluten-free rolled oats
  • 2 13.5-ounce cans unsweetened heavy coconut cream
  • 2 tablespoons MCT oil powder
  • 2 teaspoons ground cardamom
  • 2 teaspoons ground ginger
  • ⅛ teaspoon sea salt
  • 2 teaspoons pure vanilla extract
  • ¼ cup tahini
  • ¼ cup raw honey
  • 3 tablespoons lemon zest, divided



In a small, uncovered saucepan, heat the honey over medium-high heat until there’s substantial bubbling around the edges of the pan, about 3-4 minutes. Add the butter and stir until melted. Let the mixture boil for 6 minutes, stirring every 2 minutes.

Slowly pour in the coconut cream while whisking. Let the mixture boil for 2 minutes, stirring after 1 minute, then remove from heat. Add the salt and stir to combine. Pour the caramel into a heat-safe bowl; set aside to let cool to room temperature.


Grind the oats to a fine flour in a food processor, about 3-4 minutes. Add all remaining ingredients except the lemon zest. Process twice for 10 seconds each time, scraping the bowl in between.

Divide the mixture between two loaf pans and stir 1-1/2 tablespoons of the lemon zest into each pan. Place, uncovered, in the freezer for 30 minutes; remove from freezer and scrape the mixture from the sides into the center, blending the frozen areas into the soft areas.

Place ⅓ cup of the caramel by dolloping spoonfuls on top of the ice cream in one of the loaf pans; do not spread the caramel. Quickly layer the ice cream from the other loaf pan on top of the caramel and repeat, dolloping another ⅓ cup of the caramel and smoothing. Return the ice cream to the freezer for one hour, or until ready to serve.

To serve: Let the ice cream sit at room temperature for 2-3 minutes, then scoop the ice cream into serving bowls and garnish with the remaining ⅓ cup of the caramel.

Note: The caramel can be made ahead and stored in a covered container in the refrigerator for up to two weeks. Let it come to room temperature before using.