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Test Kitchen Approved

Black Sesame Coconut Ice Cream

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Recipe By Savory Spice Test Kitchen


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.


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

    These black seeds are best after slightly toasting for a minute to bring out the earthy, nutty flavor. These seeds are high in protein and are ofte...

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  • Natural Coconut Extract

    Our Natural Coconut Extract has the taste and aroma of fresh coconut. It can be used in both sweet and savory applications. As with our other extra...

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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.