Low Fat Black Sesame Ice Cream
Indulge in the velvety smoothness of this *Low Fat Black Sesame Ice Cream*, a guilt-free dessert that packs bold, nutty flavors with a nourishing twist. Toasted black sesame seeds are the star of the show, lending a rich, aromatic depth that's perfectly balanced with the creamy base of skim milk and low-fat Greek yogurt. Sweetened with just the right amount of sugar and thickened naturally with cornstarch, this recipe delivers all the indulgence you crave without the added calories of traditional ice cream. Whether you use an ice cream maker for a silky churn or opt for a no-churn freezer method, this dessert is ready to impress. Perfect for health-conscious dessert enthusiasts and anyone looking to explore the unique flavor of black sesame, it’s a delightful treat that’s equally elegant and easy to make.
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Recipe Information
Ingredients
- 60 grams Black sesame seeds
- 500 ml Skim milk
- 150 grams Low-fat Greek yogurt
- 100 grams Sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
Instructions
Toast the black sesame seeds in a dry skillet over medium heat for about 5 minutes, or until they start to release their aroma. Stir continuously to prevent burning.
Once toasted, transfer the seeds to a blender or food processor and grind them until they form a coarse powder.
In a medium saucepan, mix the skim milk, sugar, and black sesame powder together. Heat over medium heat until the mixture is warm and the sugar has dissolved.
In a small bowl, combine the cornstarch with 2 tablespoons of water, stirring until smooth.
Slowly whisk the cornstarch mixture into the warm milk and sesame seed mixture. Continue to cook, stirring constantly, until the mixture thickens slightly, about 5-7 minutes.
Remove the saucepan from heat and let the mixture cool to room temperature.
Once cooled, stir in the low-fat Greek yogurt and vanilla extract until fully combined.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
If you don't have an ice cream maker, pour the mixture into a shallow container and freeze. Every 30 minutes, stir the mixture with a fork to break up ice crystals until it reaches the consistency of ice cream, about 4 hours.
Once fully set, serve the ice cream or store it in an airtight container in the freezer for up to 2 weeks.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 143.2 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1415 mg | 109% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1066 mg | 23% | |
*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.
