This rich-and-creamy fudge sauce is inspired by one of my favorite recipes from The Bojon Gourmet. The tahini adds a nutty, savoriness to the sauce that cuts through the sweetness of the ice cream. The Bojon Gourmet version is vegan, so feel free to try a nut or plant milk here to make it dairy-free.
In a medium saucepan, combine the milk, sugar and cocoa powder. Bring to a boil over moderately-high heat, whisking constantly. Remove from the heat and whisk in the tahini, chocolate chips, vanilla and salt. Transfer to a heatproof 1-pint jar and let cool completely. Refrigerate until ready to use. The sauce will thicken as it cools. For serving, remove the lid and microwave on high for 1 minute.
MAKE AHEAD: The chocolate sauce can be refrigerated for up to 2 weeks.