Vegan Black Sesame Ice Cream
This vegan dairy free black sesame ice cream is quick, easy, and absolutely delicious!
Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Ingredients
- 1/3 cup toasted black sesame seeds
- 1 cup full-fat canned coconut milk
- 1 cup unsweetened almond milk
- 1 cup raw unsalted cashews, soaked
- 3/4 cup pure maple syrup
- 1 teaspoon natural vanilla extract
- Pinch of Celtic sea salt
Instructions
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Throw all of the ingredients into your blender, and blast on high for 30 to 60 until smooth and creamy.
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Throw all of the ingredients into your blender, and blast on high for 30 to 60 until smooth and creamy.
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Chill the mixture in the fridge for a few hours until cold, then churn in an ice cream maker according to the manufacturer's instructions.
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Chill the mixture in the fridge for a few hours until cold, then churn in an ice cream maker according to the manufacturer's instructions.
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Transfer the mixture to a steel loaf tin or sealed container, and freeze until hard.
Recipe Notes
Photo by Trent Lanz and styling by Alicia Buszczak
Comments 9
Hey Jasmine,
You can make this without an ice cream maker. It will just take a little bit more work.
Make the mixture and then chill in the fridge.
Then freeze. Allow to defrost a little bit, then blend. Freeze again. Then you should be good to go. Let me know how you go 🙂
I would encourage all sesame skeptics to try this one!!!!!!!! Before trying this, I was seriously unsure of what to expect… It’s definitely a little different, but you will be surprised – And possibly blown away!!! I loved it. Had this together with the Blender Girl’s Choc Orange Jaffa Cake… to DIE for!!!!!!!!
Yes!
This DOES go well with the chocolate jaffa cake!
I really love this ice cream.
It is a little different and really delicious.
I would like to know where the “LIKE” button is for all your recipes! Like Like Like
LOL!
Thankyou!
Feel free to share and like like like all over the net 🙂
Does the coconut milk lend the icecream a coconut-ty taste? I thought I might use something like rice or almond milk which is more bland…
It actually doesn’t in this recipe. It gives the ice cream and incredible creamy texture. You can use almond milk, but the ice cream will be a bit more gritty.
Any ideas for using another sweetener instead of agave? Agave is almost all fructose! Looking for something that won’t spike the blood sugar quite so hard…
Yes, this is an early recipe on the site, and I don’t use agave anymore. I would try pure maple syrup or coconut nectar. I will revise all of the recipes on the site using agave later this year. This is a common question. Thanks