Almond and Strawberry Tahini Ice Cream

1. Freeze the base of your ice cream maker for at least 12 hours.

2. Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer's directions, 5 to 10 minutes.

3. As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.

4. Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up.

Cook's Notes:

Feel free to use fresh or frozen strawberries.

You can use slivered almonds in place of sliced, if you prefer. You can use vanilla extract instead of almond extract.

If you'd like more sweetness, substitute 1/4 cup raw honey for the dates.