You can easily make vegan black sesame ice cream at home with no ice cream maker and only five ingredients! Thank you to Simply Organic for sponsoring this post. As always, all opinions are my own. Originally published July 2017. Last updated July 2023.
While it's not breaking news that you do not need an ice cream maker to make ice cream, I'm here to get you excited about adding fancy flavor to no-churn plant based ice cream in your own kitchen. Let's get into how to have homemade ice cream in your freezer in just a few hours.
What does it taste like?
This vegan sesame ice cream is sweet and nutty with the earthy, slightly bitter notes of tahini. The texture is smooth and creamy with delightful pops of crunch.
Black sesame seeds have a unique, nutty taste that is made even deeper when they're toasted, which we'll do here.
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What You'll Need for this Recipe
Coconut Cream is key to making homemade ice cream without an ice cream maker. In a dairy based recipe, you would use heavy whipping cream.
Sweetened Condensed Coconut Milk takes the place of sweetened condensed dairy milk in this no-churn ice cream.
Black Sesame Seeds lend not only flavor but color and get toasted to deep nutty aroma and taste. You can use any color sesame seeds in this recipe just note that the color will be different. Black sesame paste is another good substitute.
Vanilla Extract enhances the other flavors so don't skip it. Use pure vanilla extract over imitation vanilla or vanilla flavoring.
Almond Extract adds an additional nutty note that is optional but really takes the ice cream over top.
Check out the recipe card below for full ingredients list, measurements, and step-by-step instructions!
Tips & Tools
Grab a stand mixer, food processor, or blender to whip the coconut cream to stiff peaks. This is key to making no churn ice cream that doesn't melt too fast! You'll also need a skillet for toasting the sesame seeds.
How to store no-churn ice cream? Freeze and store in a loaf pan. I like this airtight loaf pan set that comes with lid.
Grinding the Sesame Seeds
Grind sesame seeds releases the oils and flavor of the sesame seeds, which helps infuse flavor throughout the ice cream. This step also creates the signature black-gray color of black sesame ice cream.
To crush the black sesame seeds, use a mortar and pestle, food storage bag and rolling pin, a food processor or a blender. I like to have a combination of whole and ground sesame seeds for crunchy bits of texture but you can grind them to whatever degree you prefer.
More Favorite Vegan Desserts
Making Dessert with Black Sesame Seeds
In addition to making global spices readily available here in the states, they give back: 1% of sales goes to support organic farming and agriculture. I'm excited to share this easy flavored ice cream recipe with y'all and hope you will look out for black sesame seeds on your next shopping trip and try it out for yourself.
Tips for Firm Scoops of No-Churn Ice Cream
Make sure the coconut cream is cold and whipped thoroughly to stiff peaks.
Freeze for at least five hours to make sure the ice cream is fully set.
Do not let the ice cream sit out before scooping--start scooping immediately for perfect ice cream shop style scoops.
I hope you'll enjoy a couple scoops of homemade black sesame ice cream soon and very soon. And sharing is caring so be sure to pin vegan sesame ice cream for later and follow me over on Pinterest. Thanks for reading!
How to Make Vegan Ice Cream at Home
No-Churn Vegan Black Sesame Ice Cream
- 1 skillet
- 1 Food Processor or blender or mixer
- 1 mixing bowl
- 1 kitchen spoon or silicone spatula
- 1 loaf pan
- ⅓ cup black sesame seeds
- 2 cups coconut cream chilled
- 14 ounces sweetened condensed coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Place a skillet over medium flame. Add sesame seeds and toast for two to three minutes or until they emit nutty aroma. Gently shake the pan every 30 seconds or so to turn the sesame seeds and ensure even cooking. Remove from heat.
- While sesame seeds cool, use a mixer or whisk to beat cold coconut cream until stiff peaks form (about eight minutes).
- Grind sesame seeds to desired consistency using a food storage bag and rolling pin, mortar and pestle, or a food processor.
- Mix ground sesame seeds with sweetened condensed coconut milk, vanilla extract, and almond extract. Set aside.
- Fold whipped coconut cream into sesame seed mixture then transfer to a freezer safe dish.
- Place dish in freezer to set for at least five hours.