Black Sesame Nice Cream - Vegan Ice Cream

Jul 9

Written By Judy Doherty, MPS, PCII

Black Sesame Nice Creamhttps://vimeo.com/835232869?share=copyVegan ice cream made with bananas2023-06-11

Black Sesame & Vanilla Nice Cream - Vegan Ice Cream

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

2 Min

Total time

12 Min

This ice cream is made with frozen bananas, toasted black sesame seeds, maple syrup and vanilla. It is so smooth and good you will never once think it is good for you!

Ingredients

1/4 cup black sesame seeds
1 tablespoon pure maple syrup
4 firm ripe bananas, cut into chunks and frozen
1/4 cup oat milk or other plant-based milk
1 teaspoon vanilla extract
Garnish: fresh berries or preserves

Instructions

Grind the sesame seeds in a coffee grinder or spice grinder with the maple syrup. Scrape the sides and grind again a few times until the mixture becomes pasty.
Add the bananas, sesame paste, milk, and vanilla to a food processor. Blend on high speed until the mixture is smooth.
Serve immediately or place into a baking pan and freeze for later use. Allow to thaw briefly before scooping.
Serve with a little fresh fruit or fruit preserves. One scoop per person. Serves 4.

Nutrition Facts

Calories

183.26

Fat

5.21 g

Sat. Fat

0.78 g

Carbs

34.12 g

Fiber

4.31 g

Net carbs

29.81 g

Sugar

18.73 g

Protein

3.19 g

Sodium

9.84 mg

Cholesterol

0 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.