In a large mixing bowl combine the coconut milk, ¼ Cup of Maple Syrup, ¼ Cup of Tahini Butter and salt.
Blend until well mixed with an immersion blender or egg beater.
Add the potato starch or tapioca and blend once more.
Pour the mixture into an ice cream maker and process for 25 to 30 minutes (until you have a soft serve consistency).
In a separate bowl combine the remaining ¼ Cup of Maple Syrup and ¼ Cup of Tahini. Add 2 drops of rosemary essential oils and mix well. Set aside until the ice cream is ready.
Pour the maple/tahini/rosemary essential oil mixture into the ice cream and process for 5 more minutes.
Dig in right away if you enjoy a soft serve consistency. If you’d prefer harder ice cream transfer into a freezer friendly container, cover with parchment paper and seal. Freeze for an hour (or until desired hardness) and enjoy!