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Test Kitchen Approved

Black Sesame Coconut Ice Cream

Black Sesame Coconut Ice Cream

Black Sesame Coconut Ice Cream

Recipe By Savory Spice Test Kitchen

Yields

1 quart

Prep Time

10 Minutes

Cooking Time

5 Minutes

Recipe By Savory Spice Test Kitchen

This dairy-free treat is only slightly sweet and infused with the nuttiness of ground black sesame seeds and tropical hints of coconut.

Serving Suggestions

Serve as a palate cleanser between courses or as dessert for an Asian-inspired meal.

Recipe Notes

To make this a vegan dessert, use coconut sugar, natural sugar or other sweetener alternative in place of honey.

Ingredients


2 (13.5 oz.) cans full-fat coconut milk

½ cups honey


¼ cups shredded coconut

Savory Spice ingredients in this recipe

  • Black Sesame Seeds

    Black Sesame Seeds are usually best after being slightly toasted on the stove before being used in most recipes. Use black sesame seeds to season s...

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  • Natural Coconut Extract

    Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. Ou...

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Directions

Toast sesame seeds in a small skillet over medium heat for about 3 min. or until seeds are aromatic and start to pop. Transfer seeds immediately to a spice grinder or small food processor. Pulse until ground into a semi-fine consistency. Transfer to a medium saucepan and stir in coconut milk and honey. Heat mixture until just barely boiling, whisking to dissolve honey. Remove from heat, transfer to a sealable container and refrigerate until chilled through. Once chilled, stir in coconut extract. Process in an ice cream maker according to manufacturer’s directions. Add shredded coconut during the last 5 min. of churning, when the ice cream is almost done. Freeze for at least 2 hours before serving.