Thick, Creamy Tahini Ice Cream

1. Grab a blender or food processor and combine 1/2 cup of tahini, 1 cup of milk (canned full fat coconut milk or whole milk works best), 4 pitted dates, and 1/2 tsp of vanilla extract until smooth.
2. Pour the mixture into a Ninja Creami canister and place it in the freezer for 12+ hours.
3. Once frozen, run the mixture through your Ninja Creami on the ice cream mode once.
4. Then, run it through on “respin” twice to achieve desired creaminess.
5. Optional: Serve topped with magic shell (made by combining 2 tbsp melted coconut oil, 1 tbsp cacao powder, and 1 tbsp maple syrup) and flaky salt.