Black Sesame Coconut Milk Ice Cream
spontaneous tomato
spontaneous tomato
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 quart, or 4-6 servings)
  • or
  • 5 Tbsp. roasted black sesame seeds
  • black sesame
  • 5 Tbsp. honey
  • cup
  • milk
  • 3 egg yolks
  • 1 tsp vanilla
  • 2 cans of coconut milk– or ⅔ of 1 can of Trader Joe’s Coconut Cream– (chilled in fridge overnight!), or slightly less than
  • 1 cup whipping cream
  • 1. Finely grind the roasted black sesame seeds using a food processor or a mortar and pestle
  • 3. In a medium saucepan, bring the coconut milk to a simmer, then remove from the heat and set aside
  • 5. Once the mixture has cooked, remove from the heat and place the whole saucepan in a large bowl of ice water to start cooling it down
  • 7. Once the saucepan mixture has cooled, gently fold the whipped cream into it



Log in or Register to write a comment.