Black sesame ice cream
Ingredients
- 400g coconut cream
- 1 tsp vanilla extract
- ⅛ tsp coarse sea salt
- ¼ cup black sesame paste
- 2 tbsp vegan cream
- 1 tbsp vegan milk
- 3-4 tbsp maple syrup
Steps
- Chill the coconut cream in the fridge and put the freezer bowl in the freezer overnight.
- In a blender, add the ingredients from coconut cream to maple syrup. Blend until smooth.
- Transfer it into an airtight and freezer friendly container. Freeze for 4-6 hours until firm.