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Black Sesame Ice Cream

by nutriholist
dessertdairy-freeeasygluten-free
Yield: 4 servings
Source: https://www.instagram.com/reel/DXxRCFVyqht

Ingredients

produce
  • 1/2 cupdates(pitted)
dairy
  • 1 cancoconut milk(full-fat)
pantry staple
  • 1/2 cupblack sesame paste
  • 1 teaspoonvanilla extract
  • sea salt
other
  • coconut flakes(optional, for topping)

Instructions

  1. Add the coconut milk, black sesame paste, dates, vanilla, and salt to a blender.
  2. Blend for about 30 to 60 seconds, until completely smooth and glossy.
  3. Taste and adjust sweetness, if needed.
  4. If using a Ninja Creami, pour the mixture into a Creami pint, staying below the max fill line.
  5. Freeze flat for 12 to 24 hours, until solid.
  6. Spin on the Lite Ice Cream cycle.
  7. If the mixture is powdery, add a dash of water or milk of choice and re-spin once or twice for a creamier texture.
  8. Otherwise, pour the mixture into a shallow freezer-safe container.
  9. Freeze for 2 to 4 hours, stirring once or twice during freezing to minimize ice crystals.
  10. Serve while softly frozen.
  11. If the ice cream has been frozen solid, let it sit at room temperature for 10 to 15 minutes.
  12. Break it into chunks and briefly blend to restore a creamy texture.
  13. Top with coconut flakes, if desired, and enjoy!