Black Sesame Ice Cream
Black Sesame Ice Cream
Ingredients
- 100 g black sesame seeds
- 30 g cashews
- 250 ml water
- 100 ml agave syrup
- 250 g soft tofu
- 1 pinch salt
Instructions
- 1
Lightly toast the black sesame seeds in a dry pan over medium heat for about 3-4 minutes, stirring frequently, until fragrant.
⏱️ 4 min
- 2
Add the cashews to the pan with the black sesame seeds and continue toasting for another 1-2 minutes, stirring, until the cashews are lightly browned.
⏱️ 2 min
- 3
Transfer the toasted black sesame seeds and cashews to a high-speed blender.
⏱️ 1 min
- 4
Add the water to the blender.
⏱️ 1 min
- 5
Blend the mixture on high speed until it forms a smooth, dark liquid. This may take a few minutes, scraping down the sides as needed.
⏱️ 3 min
- 6
Add the agave syrup to the blender.
⏱️ 1 min
- 7
Add the soft tofu to the blender.
⏱️ 1 min
- 8
Add the pinch of salt to the blender.
⏱️ 1 min
- 9
Blend all ingredients together until the mixture is completely smooth and creamy, ensuring no tofu lumps remain. The consistency should be like a thick milkshake.
⏱️ 3 min
- 10
Pour the smooth ice cream mixture into a freezer-safe container.
⏱️ 1 min
- 11
Place the container in the freezer for at least 4 hours, or until the ice cream is solid and scoopable.
⏱️ 240 min
- 12
Serve the frozen black sesame ice cream. Optionally, garnish with extra black sesame seeds for added texture and visual appeal.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Black Sesame Ice Cream
- 100 g black sesame seeds
- 30 g cashews
- 250 ml water
- 100 ml agave syrup
- 250 g soft tofu
- 1 pinch salt
Instructions
- 1
Lightly toast the black sesame seeds in a dry pan over medium heat for about 3-4 minutes, stirring frequently, until fragrant.
⏱️ 4 min - 2
Add the cashews to the pan with the black sesame seeds and continue toasting for another 1-2 minutes, stirring, until the cashews are lightly browned.
⏱️ 2 min - 3
Transfer the toasted black sesame seeds and cashews to a high-speed blender.
⏱️ 1 min - 4
Add the water to the blender.
⏱️ 1 min - 5
Blend the mixture on high speed until it forms a smooth, dark liquid. This may take a few minutes, scraping down the sides as needed.
⏱️ 3 min - 6
Add the agave syrup to the blender.
⏱️ 1 min - 7
Add the soft tofu to the blender.
⏱️ 1 min - 8
Add the pinch of salt to the blender.
⏱️ 1 min - 9
Blend all ingredients together until the mixture is completely smooth and creamy, ensuring no tofu lumps remain. The consistency should be like a thick milkshake.
⏱️ 3 min - 10
Pour the smooth ice cream mixture into a freezer-safe container.
⏱️ 1 min - 11
Place the container in the freezer for at least 4 hours, or until the ice cream is solid and scoopable.
⏱️ 240 min - 12
Serve the frozen black sesame ice cream. Optionally, garnish with extra black sesame seeds for added texture and visual appeal.
⏱️ 1 min