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EMMA BASIC Black Sesame Coconut Ice Cream

EMMA BASIC Black Sesame Coconut Ice Cream

A nutty sweet black sesame no-churn, plant based ice-cream with hints of coconut


  • 8 tablespoon toasted Emma Basic black sesame seeds
  • 1/2 tin of sweetened coconut condensed milk (leave out if you want sugar free ice cream or for a reduced sweetness, add 2 tablespoons agave syrup instead)
  • 2 teaspoons vanilla extract
  • 1 X 400ml can of coconut milk
  • pinch of salt
  • 2 X 160ml can coconut cream


    1. Pre-chill a freezer proof ice cream container for 2 hours.

    2. Add the black sesame seeds to a pan. Toast for 1-2 minutes. Leave to cool for 1 minute. Transfer seeds to food processor.

    3. Blend the black sesame seeds.

    4. Add the coconut milk to a pan, follow with condensed milk (if using) and mix well. Add vanilla extract, sea salt. Bring to a simmer. Add the ground black sesame and whisk to mix well. Take off the heat. Leave to cool for 30 minutes.

    5. In a deep bowl, whisk the coconut cream until you have fluffy peaks.

    6. Pour the black sesame into a bowl and gently fold the cream into the black sesame mix.

    7. Take the ice cream container from the freezer, pour over the ice cream mix, cover with a tight-fitting lid and freeze for 12 hours. Serve in a small bowl garnished with sesame seeds.

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