Coconut Tahini Icecream | Gajak Icecream | Vegan icecream

Ingredients:
1 cup cashews (soacked for 2-3 hours)
1 cup coconut cream
1/3 cup tahini
1/2 cup maple syrup or agave
1 tsp cardamom powder

Tips
1. Before making the ice cream, refrigerate two coconut milk cans for at least 8 hours. During this time, the coconut cream is separated into two layers – the top layer is a very creamy layer of only the coconut cream with a layer of the coconut liquid underneath. For the preparation of the ice cream, use only the top and thick layer. The coconut liquid can be kept aside and used for curry or smoothies.
2. You must stir the mixture every 30 minutes for the first hour it is freezing. This helps the ice cream from solidifying too quickly and helps make it scoopable.
3. Remove the ice cream from the freezer 15 minutes before serving, to let it thaw slightly. 
4. Add little more tahini if you like the strong flavor.

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Can we use ready Coconut cream available in the market ?