• Prep Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 1 quart

Black Sesame Ice Cream

  • Recipe Submitted by on

 Ingredients List

  • 2 cans full-fat coconut milk
  • ½ cup pure maple syrup
  • 1 t. vanilla extract
  • Pinch sea salt
  • ⅔ cup toasted black sesame powder (Make your own using a spice grinder or coffee grinder after toasting seeds in a skillet over medium heat until fragrant.)


In a saucepan over medium-low heat, whisk together the coconut milk and maple syrup until smooth.
Whisk in the rest of the ingredients and remove from the heat to cool at room temperature for at least 20 minutes.
Transfer to the fridge to cool at least 2 hours, but preferably overnight.
Freeze ice cream according to ice cream maker instructions, then transfer to another container and place in the freezer to solidify.
Remove container from freezer about 10 minutes before serving to allow it to soften slightly. Scoop into a cup or cone and garnish with black sesame seeds, if desired.

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