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:

1. Mix all ingredients together in a mixing bowl.
2. Pour into container or silicon molds. Cover and place in the freezer for 1-2 hours.
3. 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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