No-Churn Vegan Black Sesame Ice Cream

Course: Dessert

Cuisine: American

Prep Time: 15

Freeze time: 5

Total Time: 5 15

Servings: servings

Calories: 740kcal

Author: Jazzmine Woodard

Easy homemade ice cream flavored with nutty toasted black sesame, vanilla, and almond.

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Equipment

1 skillet
1 Food Processor or blender or mixer
1 mixing bowl
1 kitchen spoon or silicone spatula
1 loaf pan

Ingredients

⅓ cup black sesame seeds
2 cups coconut cream chilled
14 ounces sweetened condensed coconut milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Instructions

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.

Notes

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.

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.

Nutrition