Black Sesame Ice Cream
This indulgent, vegan black sesame ice cream is a sophisticated, nutty treat featuring a velvety, rich base made from raw cashews and your favourite dairy-free milk. Infused with freshly roasted black sesame seeds, it offers a deep, complex flavour profile and a stunning natural colour. It is a wonderfully simple, plant-based dessert that brings a gourmet touch to your freezer with minimal effort.
Cuisines
Cooking Instructions
Cooking: 4 hours
Notes:
The raw cashews act as the perfect plant-based base, creating a naturally creamy and smooth texture that mimics traditional dairy ice cream without any compromise.
A touch of coconut oil helps to stabilise the mixture and provides a subtle, pleasant richness that complements the bold, earthy notes of the black sesame.
After blending, you can use an ice cream maker for a faster, lighter finish, or simply pour the mixture into a container and freeze for four hours, stirring occasionally for a denser texture.
The ice cream is best enjoyed after it has had time to firm up in the freezer, making it a brilliant, make-ahead dessert that is ready whenever you are.
Grind Sesame Seeds
Lightly roast the black sesame seeds, then grind them thoroughly using a mortar and pestle until they release their aromatic oils and become a fine paste.
Blend Base
Combine the ground sesame paste, raw cashews, cane sugar, dairy-free milk, and coconut oil in a high-speed blender, blitzing until the mixture is completely smooth and creamy.
Churn or Freeze
Pour the blended mixture into an ice cream maker and churn until frozen, or alternatively, transfer the mixture to an airtight container and freeze for at least four hours.
Serve
Remove the ice cream from the freezer, allow it to soften slightly, then scoop into bowls or glasses and serve immediately.
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Ingredients
| Roasted Black Sesame Seeds | 50 g |
| Raw Cashews | 180 g |
| Cane Sugar | 150 g |
| Dairy-Free Milk | 600 ml |
| Coconut Oil | 10 g |
