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.