Low Carb Sesame Ice Cream
Elevate your dessert game with this creamy, nutty, and irresistibly indulgent Low Carb Sesame Ice Cream! Perfect for those on a ketogenic diet or anyone seeking a refined alternative to traditional ice cream, this recipe combines the robust flavor of toasted black sesame seeds with the smooth richness of heavy cream and unsweetened almond milk. Sweetened with erythritol, it’s a sugar-free delight that satisfies your sweet tooth without the guilt. The toasted sesame paste, blended with a touch of sesame oil, brings a deep, earthy complexity to every bite, while the use of egg yolks ensures a luscious, velvety texture. Easy to make with an ice cream maker, this recipe is ideal for pairing with fresh berries or enjoying on its own as a decadent treat. With just 20 minutes of prep time, it’s the perfect way to savor the bold, unique flavors of sesame in a low-carb format!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Unsweetened almond milk
- 0.75 cup Erythritol
- 0.5 cup Black sesame seeds
- 1 tablespoon Sesame oil
- 5 pieces Large egg yolks
- 1 teaspoon Vanilla extract
Instructions
Start by toasting the black sesame seeds. In a dry skillet over medium heat, add the sesame seeds and toast them, stirring frequently, until they become fragrant, about 3-4 minutes. Be careful not to burn them.
Once toasted, transfer the seeds to a food processor. Add sesame oil and blend to make a paste. Set aside.
In a saucepan, combine heavy cream, almond milk, and erythritol. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Do not let it boil.
In a separate bowl, whisk egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to temper the eggs.
Gradually add the tempered yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.
Continue to cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5-7 minutes.
Remove the mixture from heat and immediately stir in the black sesame paste and vanilla extract until fully incorporated.
Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 108.9 g | 544% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.0 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 893 mg | 69% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 189 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.
