Black Sesame Coconut Ice Cream
Recipe by Savory Spice Test Kitchen
Healthy Cooking
This dairy-free treat is only slightly sweet and infused with the nuttiness of ground black sesame seeds and tropical hints of coconut.
Serves
1 quart
Prep Time
10 minutes
Cooking Time
5 minutes
Ingredients
Black Sesame Seeds
¼ cups Black Sesame Seeds
2 (13.5 oz.) cans full-fat coconut milk
½ cups honey
Natural Coconut Extract
1 tsp. Natural Coconut Extract
¼ cups shredded coconut
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.
Recipe Notes
To make this a vegan dessert, use coconut sugar, natural sugar or other sweetener alternative in place of honey.
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