To make your Tahini Millionaire Ice Cream, start by making the Tahini Ice Cream base.

Add the stirred tahini, sugar, heavy cream, whole milk, almond extract, and salt to a blender.

Cover and blend until fully combined, about 30 seconds.

Refrigerate covered overnight. If your ice cream maker requires you to do so, add the bowl of the ice cream maker to your freezer.

The next day, if you’re making your own caramel, add 1/2 cup sugar to a small pot over medium heat. Stir frequently until it becomes liquid and is amber color. It will feel like nothing is happening for a while, but the sugar will start to clump and then liquify pretty quickly thereafter.

Remove from heat and carefully stir in the butter (it will foam a lot so be prepared for that!)

Slowly stir in the heavy cream until fully incorporated. If the caramel seizes up on you, just put it back over medium low heat and whisk constantly until smooth. Remove from heat (if it was over heat) and stir in 1/4 teaspoon salt. Set aside to cool.

Next, make your ganache. Add the chocolate chips and heavy cream to a small pot over medium heat. As the chocolate chips melt, stir until smooth. Remove from heat to let cool.

While your caramel and ganache cool, churn your ice cream. Remove the tahini mixture from your fridge and the bowl from the freezer. Add the bowl to your ice cream maker and pour in the ice cream mixture.

Churn until it resembles soft serve ice cream, about 20 minutes.

Add a couple scoops of the ice cream to a freezer safe container (paid link). Use a spoon to add a few dollops of the ganache. Top with a couple more scoops ice cream, then add dollops of caramel. Repeat until the container is full.

Cover and add the Tahini Millionaire Ice Cream to your freezer for at least 4 hours.