Black Sesame Ice Cream with Lime and Sea Salt

Black sesame Ice cream is big in Japan but still a relatively rare sight in ice cream parlours in the West, this black sesame ice cream is certainly something else! Think ice-cold creamy and sweet tahini and you’re not far from imagining the taste. I love the minimal natural grey beige look of this ice cream with the tiny speckles of black sesame seeds.

Recipe from Feasts of Veg by Nina Olsson

Serves 4
Put all the ingredients for the black sesame ice cream in a blender or food pro- cessor and whizz until smooth – there will be tiny dots of black sesame seed visible in the mixture.

Transfer the ice cream mixture to a bowl, cover and chill in the fridge for 30 minutes. Churn the mixture in an ice-cream maker for 25 minutes or until firm and frozen. Transfer the ice cream to a freezer-safe container and freeze for 30 minutes before serving. It will keep in the freezer for 2 months.

While the ice cream is freezing, put the ingredients for the chocolate drizzle in a small saucepan and heat gently, stirring, until melted and well blended.

To serve, scoop the ice cream into cones or small bowls, drizzle with or dip into the chocolate drizzle and sprinkle with or dip into the crushed nuts.

Makes about 1 litre Ice cream
800ml coconut cream
2 tablespoons fresh lime juice
150g coconut sugar
100g black sesame seeds
100g raw cashew nuts, soaked in water

for 2–4 hours and drained 11⁄2 teaspoons vanilla extract 1⁄2 teaspoon sea salt
1 tablespoon arrowroot

To seve:
Chocolate drizzle:
50g good-quality organic dark chocolate, broken into pieces, or 2 tablespoons cocoa powder
2 tablespoons coconut oil
1 teaspoon agave syrup
cones or cups for serving
a handful of toasted nuts, crushed, to serve

Vegan and gluten-free notes

VE Use vegan chocolate. 
GF ✓ (use gluten-free cones or serve in a glass or bowl instead)