Vegan Sesame Ice Cream
Indulge in the nutty, creamy delight of Vegan Sesame Ice Cream, a unique plant-based dessert that's as luxurious as it is wholesome. This recipe features a luscious blend of coconut milk and coconut cream for a rich, dairy-free base, sweetened naturally with maple syrup and elevated by the bold, roasted flavors of tahini and toasted sesame seeds. Perfectly balanced with a hint of vanilla and sea salt, this homemade ice cream is churned to silky perfection and frozen for a satisfying treat that melts in your mouth. Ideal for vegans and non-vegans alike, this sesame ice cream is a must-try for lovers of bold, earthy flavors. Serve it on its own or pair with fresh fruit for a stunning, allergy-friendly dessert that’s sure to impress.
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Recipe Information
Ingredients
- 400 ml Canned coconut milk
- 200 ml Full-fat coconut cream
- 120 ml Maple syrup
- 60 ml Tahini
- 40 g Toasted sesame seeds
- 1 tsp Vanilla extract
- 0.5 tsp Sea salt
Instructions
Begin by toasting the sesame seeds in a small dry skillet over medium heat. Stir frequently for about 3-4 minutes until they are golden brown and fragrant. Set aside to cool.
In a blender, combine the canned coconut milk, coconut cream, maple syrup, tahini, vanilla extract, and sea salt. Blend until smooth and well combined.
Add the toasted sesame seeds to the blender and pulse a few times to incorporate them into the mixture. Be careful not to overblend, as you want some texture from the sesame seeds in the ice cream.
Pour the mixture into a bowl and cover with plastic wrap, allowing the wrap to touch the surface to prevent a skin from forming. Refrigerate for at least 2 hours or until well chilled.
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, typically around 20-25 minutes.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
For best texture, allow the ice cream to sit at room temperature for about 10 minutes before scooping and serving.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 23.7 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 19.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 3575.1 mg | 19861% | |
| Potassium | 308 mg | 7% | |
*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.
