Coconut & Black Sesame Seed Ice-cream

Ingredients

• 8 tbs toasted black sesame seeds*
• 1 x 400 ml Valcom Premium Coconut Cream
• 1 x 395 ml condensed milk
• 1 x 600 ml thickened cream
• Extra: mint leaves for garnish
• Optional: melted dark chocolate

Method

1. Blitz the toasted black sesame seeds in a grinder until it’s almost a paste, so to release its oils; I use a clean electric coffee grinder.
2. Whip up the thickened cream in a bowl, until stiff peaks are formed.
3. In a separate bowl combine the black sesame seed paste, coconut cream & condensed milk.
4. Add the whipped cream to the mixture & fold in gently.
5. As this is a non churning recipe, pour the ice-cream into freezer proof container/s and freeze for 6 hours.
6. To serve the ice cream, remove from the freezer and let it sit for 10-15 minutes to soften a little, then serve with fresh mint leaves & dark melted chocolate, as an extra indulgence.
7. *To toast black sesame seeds, place them in a dry frypan on the stove top & continuously stir for 4-5 minutes until smoke starts to rise & you can hear some crackling noises. Keep an eye on them as they can quickly burn. Toasting will enhance the seeds nutty flavour & crunch.

Product used in recipe

• Valcom - Coconut Cream