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.
Keyword Black Sesame Coconut Milk Ice Cream, Black Sesame Ice Cream, No Churn Black Sesame Ice Cream, Paleo Black Sesame Ice Cream
Blend the chilled coconut cream, maple syrup, black sesame paste, salt, and vanilla powder in a high speed blender for about 1 minute or until creamy smooth.
Note: Different brands of sesame paste as different consistency. The Japanese brand I use has pretty thick consistency that's almost similar to nut butter paste. Please watch the video first. You can also scroll up the post to see the sesame paste photo. Also, different brands of full fat coconut milk have different consistency. Some have less cream (i.e. more liquid in the can) than others. I used to use Whole Food's canned full fat coconut milk and that was what I used in the video but lately I discovered that WF changed the consistency to quite thin so I had to modify the recipe to Whole Food's 14 oz. coconut cream for a thicker consistency.
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 2-3 hours in the freezer. For best texture, eat within the same day.
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.If you use full fat coconut milk, please use the cream part only. Again, different brands of coconut milk has different consistency. If you follow the instructions (use thick Japanese brand sesame paste and use chilled full fat coconut cream), the batter will seem quite thin when you pour it into the metal bowl. Stir and scrape it every 15-20 minutes in the freezer until it becomes more solid. This is a dairy-free and low carb ice cream that doesn't contain starch or thickener. It melts quickly once out of the freezer. The consistency won't be as thick as regular ice cream.