I’ve been a bit obsessed with black sesame lately. The nuttiness, the hint of savoury in a sesame dessert and the gorgeous colour. Black sesame is used commonly in Chinese and Japanese desserts and is known for it’s many health benefits. It is said to have anti-aging properties that can fight grey hair (high in vitamin B), is great for hair and skin and bones (high in vitamin E, calcium, phosphorous, magnesium) and is rich in substances known as sesamin and sesamolin known to lower cholesterol. (I’m definitely going to be incorporating more of it into my diet especially since I’ve started to notice one too many grey hairs sprout).
This black sesame and coconut ice cream is a dairy free version not because I’m vegan (far from it) but because I believe I’m making healthier choices where possible. I love it so much I think it deserves a regular old fashioned version soon …because life is all about balance after all. 3 ingredients and an ice cream churner is all you need for this one.
- For the Black Sesame Paste:
- 4 tbsp black sesame seeds
- 1 tbsp honey
- For the coconut ice cream:
- Black Sesame paste
- 800ml full fat coconut milk
- 90g honey
- In a bowl, whisk together the black sesame paste, honey and a splash of the coconut milk just until there are no lumps.
- Incorporate the rest of the coconut milk.
- Chill the mix in the refrigerator for at least an hour
- Churn in an ice cream maker until the mix reaches a soft serve consistency
- Place in a container and freeze