No Churn Tahini Ice Cream with Mulberry Molasses

It’s been a long and unexpected break from blogging. One that, lets be honest, I should have wrote about before making the rude exit.  I’ve learned that real-life panic settles in roughly two months after finishing all of the studying it’s possible to do in the UK before exhausting your loan options. 

My pre 9-5 panic made me avoid blogging (that, and a bit of laziness). So I’ve got oodles of admiration for the women whose blogs I read (and have grown friendships with), the ones who have impressive careers and beautiful blogs as well as recipes that make you wish you could live forever just so you can carry on eating (cringe, but so true).  

My family were the route cause of these tahini ice cream “half” sandwiches. Being away from blogging has meant extra time to dip flatbreads in mixtures of mulberry molasses and tahini, and then finally giving up and placing the jars on the table for potential (frequently occurring) top ups.

The sweet pungency of Mulberry is softened with tahini paste, as its stirred, the whole thing comes together as a fruity, nutty, runny sauce called Pekmez. Just as the ripples in Halva are made with mulberry molasses, so too is the topping for these tahini ice creams - it’s a good way to keep the flavours distinct, and it’s good for eliminating one or the other, if the sight/sound of one freaks you out a bit.