Black Sesame Coconut Milk Ice Cream (Paleo, Vegan, No Churn)
No Churn Black Sesame Coconut Milk Ice Cream, made with maple syrup and is creamy delicious. This vegan friendly black sesame ice cream tastes nutty milky delicious. Best of all it’s no churn and simple to make! Store in freezer for about 2 hrs.
Prep Time 5 minutes
Cook Time 1 minute
Freezer 2 hours
Total Time 6 minutes
Servings 6 people
Blend all ingredients in a high speed blender for about 1 minute or until creamy smooth.
Pour into a metal bowl or freezer safe container. Distribute the batter evenly and smooth the surface. Cover the bowl and store in the freezer. Stir with a silicone spatula every 15-20 minutes to prevent ice crystals from forming. The ice cream will become more firm after about 2 hours. For best texture, eat within the same day.
How to make black sesame paste (homemade version, makes about ½ cup):
- ½ cup toasted black sesame seeds
- ½ cup maple syrup
For darker color goth black sesame ice cream: add 1,000mg active charcoal powder to the blender. You won’t taste the charcoal flavor. I use 2 capsules (500mg/capsule) Bulletproof coconut charcoal.
- Blend the seeds in a small 4-cup work bowl for about 2 minutes until the seeds secrete some oil and become sticky. You’ll need to scrap the bowl a few times.
- Add maple syrup. Blend additional 30 seconds to 1 minute. Scrap the bowl as needed until it becomes a smooth paste.
Serving: 1serving | Calories: 202kcal | Carbohydrates: 12g | Protein: 2g | Fat: 17g | Saturated Fat: 12g | Sodium: 58mg | Potassium: 204mg | Sugar: 8g | Vitamin C: 0.7mg | Calcium: 87mg | Iron: 3.1mg