Blend all the ingredients (except fudge) for 30 seconds, or until smooth and frothy ice cream base forms.

Chill the mixture for 8 hours or overnight.

Churn in an ice cream machine, following the instructions on the machine.

Mixture will be quite thick and adhere to the mixing paddle when it’s ready.

Quickly transfer to a shallow glass dish, and swirl in the Fudge (option to reserve some for topping). I also added date syrup which pairs lovely with tahini.

Freeze immediately.

Thaw in the fridge for an hour before scooping.

Top with more fudge sauce and/or date paste.

For the fudge, add everything but the creamer to a glass dish.

Heat the creamer to a simmer then pour over the other ingredients.

Wait a minute or two then stir to form a smooth silky sauce.

Cool and/or refrigerate before swirling into ice cream.