Low Carb Black Sesame Ice Cream
Indulge in the rich, nutty flavors of *Low Carb Black Sesame Ice Cream*, a creamy, guilt-free dessert that's as unique as it is satisfying. This recipe combines toasted black sesame seeds ground into an aromatic paste, a velvety custard base made with heavy cream and almond milk, and a touch of natural sweetness from erythritol, making it a perfect treat for those following keto or low-carb lifestyles. With its alluring dark hue and smooth texture, this ice cream is a sophisticated take on traditional recipes, offering an irresistible blend of earthy, toasty, and slightly sweet flavors. Ready in just a few simple steps, including churning in an ice cream maker, it’s a perfect make-ahead dessert for any occasion. Treat yourself to this homemade, low-carb delight that’s refined-sugar-free, rich in flavor, and sure to impress!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 1 cup Black sesame seeds
- 0.75 cup Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
- 4 large Egg yolks
Instructions
Toast the black sesame seeds in a dry skillet over medium heat, stirring frequently for about 4-5 minutes until fragrant. Allow them to cool slightly.
Grind the toasted black sesame seeds into a fine paste using a food processor or a spice grinder, scraping down the sides as needed.
In a medium saucepan over medium heat, combine the heavy cream and almond milk. Heat the mixture until it is warm but not boiling.
In a separate bowl, whisk together the erythritol sweetener, vanilla extract, sea salt, and egg yolks until smooth and pale.
Slowly pour a small amount of the warm cream mixture into the egg yolk mixture, whisking continuously to temper the eggs.
Gradually add the rest of the cream mixture to the bowl, whisking constantly, then return the entire mixture to the saucepan.
Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes.
Remove from heat and stir in the black sesame paste until fully combined. Allow the mixture to cool to room temperature, then cover and refrigerate until completely chilled, at least 2 hours or overnight.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm before serving.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.1 g | 278% | |
| Saturated Fat | 107.9 g | 540% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1218 mg | 406% | |
| Sodium | 926 mg | 40% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 0.9 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1234 mg | 95% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
