Black Tahini Coconut Ice Cream
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This ice cream is dairy free, calcium dense and so easy to make. I love making this to serve after asian inspired meals. Tahini (ground up sesame seeds) is a fantastic source of calcium, and the black tahini has an extra nourishing nutrient hit to it.
Ingredients:
- ½ cup black tahini (ground black sesame seeds)
- ½ cup finely dessicated coconut
- ½ cup coconut nectar (or whatever sweetener you have in the house maple syrup, rice malt syrup or agave syrup)
- 1 can coconut cream
- 1 cm piece of fresh ginger, grated
- 2 tbsp coconut oil (you may need to warm is slightly so its melted)
- 1 tsp chia seeds soaked in 30ml water to form a gel
- ½ tsp vanilla extract
Method:
- Mix all ingredients together in a mixing bowl.
- Pour into container or silicon molds. Cover and place in the freezer for 1-2 hours.
- Remove from freezer and stir. Repeat process again in another hour. This helps break up the ice crystals and allows it to freeze evenly.
Should be ready to eat in 4-6hrs. If consuming on another day, be sure to let sit out of freezer for ½ hr to defrost a little.
I served this with a crumble of toasted mixed nuts.
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