We’ve all been told not to judge a book by its cover, take this same notion, as it’s a good idea not to judge this ice cream by its color. After all, sometimes the most unusual and unique things turn out to be the most surprising. Now you can jump on the Pinterest and Instagram viral food trend “Black ice cream.” But don’t be fooled by pretty pictures, contrasting to its dark demeanor, is the light creamy texture, oh so silky smooth, melting in your mouth. 

This nutty, coconut-flavored ice cream is inspired by my time in Seoul, South Korea where I lived for a month in my digital nomad days. Black sesame seed ice cream is everywhere, and in Korean and Asian cuisine, black sesame flavor is commonly used in desserts, baked goods, and drinks.  You can’t go wrong with this one, plus the health benefits of black sesame seeds – high protein, packed with antioxidants, vitamin B6, and magnesium, supports brain health, enhances memory, and can improve cognitive functions.

Equipment

• Ice cream machine (2-quart capacity) 
• Measuring cups and spoons
• Whisk
• 2-quart saucepan 
• Wooden spatula 
• Glass or stainless steel mixing bowl 
• Freezer container, (loaf pan or pint container)
• Bullet blender or spice grinder (if not using sesame past and making your own sesame seed powder)

Ingredients

• 2 cup cashews milk
• 2 cups of coconut cream (or whole milk) 
• ⅓ cup of maple syrup 
• 2 tablespoons of sesame seed oil 
• 3 egg yolks
• 2 eggs 
• 4 tablespoons cocoa powder
• 2 tablespoons black sesame paste or black sesame seeds
• 2 teaspoons of vanilla paste or powder 
• ½ cup of coconut sugar 
• 1 ½  tablespoons of safe activated charcoal 
• 1⁄4 teaspoon salt 
• ¼ teaspoon Pearl powder 

Instructions

1. At least 12-24 hours before you begin, put the bowl for your ice cream machine into the freezer so it is completely frozen when you make the ice cream in your machine. 
2. If you are using black sesame paste instead of seeds, you can skip to step number 4, if using sesame seeds (instead of the paste), toast them on a (nonstick) frying pan over medium heat until you smell the aroma of nutty toasted seeds. They will be ready right before they begin to pop. Remove from the heat and cool.
3. Grind the seeds very finely in a mortar and pestle, a spice grinder, or a bullet blender.
4. Whisk the pearl, coconut sugar, egg yolks, and egg whites together in a mixing bowl until pale, and golden yellow. 
5. Fold in the maple syrup, ground sesame seeds, sesame oil, and sesame paste into the egg mixture and whisk until all is combined.
6. Over medium heat, combine the coconut cream, cashew milk, vanilla paste or powder,  cocoa powder, protein powder, and charcoal powder, in the pan.
7. Bring it to a simmer. Add to the sesame, egg mixture in a slow stream. Whisk together until smooth and silky. 
8. Warm the mixture over low heat for 15 min, ensuring it does not bubble. Stirring constantly, until a custard starts to form.
9. Transfer the mixture to a heat-safe bowl (or pot) and put it in the fridge to chill for several hours (or overnight) until it is completely cold.
10. Churn the mixture in your ice cream maker according to the manufacturer’s directions (usually about 25 minutes). If you like soft serve you can eat immediately but for full ice cream transfer the ice cream to an airtight, freezer-safe container and freeze it for several hours before serving.