Black Sesame Ice Cream
14 oz. full fat coconut cream, chilled overnight
¼ cup maple syrup
¼ cup Japanese black sesame paste
⅛ tsp coarse salt
⅛ tsp vanilla powder
- Blend the chilled coconut cream, maple syrup, black sesame paste, salt, and vanilla powder in a high speed blender for about 1 minute or until creamy smooth.
- In a metal bowl, distribute the batter evenly and smooth the surface. Cover the bowl and store in the freezer.
- Place the mixture in the freezer for about 2-3hours and wait for the ice cream to become firm.
- Scoop and top with fresh fruits or nuts.
- Serve, chill and enjoy.