Homemade Black Sesame Ice Cream
This homemade black sesame ice cream is a rich, nutty, and utterly irresistible treat and a nice change from traditional ice cream flavors. It’s made using whole, plant-based ingredients and is naturally sweetened with the most dreamy, smooth texture and an intensely toasty sesame flavor—vegan, gluten-free, refined sugar-free, and so easy to make.
Equipment
- 1 ice cream container
Ingredients
- 1 cup raw cashews
- 1 cup medjool dates
- 1½ cups water for soaking
- 13.5 oz full-fat coconut milk from the can
- 2 teaspoons vanilla extract
- ¼ cup tapioca syrup or maple syrup for a sweeter option
- ½ cup black tahini
- black sesame seeds for garnish
Instructions
Soak the cashews and dates
- Add raw cashews and Medjool dates to a bowl and cover with 1½ cups of water. Let soak for at least 4 hours or overnight. For a quicker option, soak in hot water for 30 minutes.
Blend the base
- Drain the soaked cashews and dates. Add them to a high-speed blender along with the coconut milk, vanilla extract, tapioca syrup, and black tahini. Blend until completely smooth and creamy.
Freeze
- With an ice cream maker: Pour the mixture directly into your ice cream maker and churn according to the manufacturer’s instructions.
- No-churn method: Pour into a freezer-safe container and freeze. Stir every 30–60 minutes for the first 3–4 hours to reduce ice crystals and create a creamy texture.
Serve
- Once frozen, let the ice cream sit at room temperature for 5–10 minutes to soften. Scoop and top with black sesame seeds.
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