Black Sesame Coconut Ice Cream

📍 Where this dish comes from: Andaman Sea & Gulf of Thailand · Coral reefs (Similan/Surin Islands)
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Black sesame desserts are ubiquitous across Southeast Asia for good reason — the toasted paste has a deep, nutty, slightly bitter flavour that pairs brilliantly with sweet coconut cream. This no-churn ice cream uses the fat content of coconut cream to create a scoopable, creamy result without an ice cream maker.

What You’ll Need

Black Sesame Coconut Ice Cream

Striking charcoal-black ice cream swirled with toasted black sesame and coconut cream — rich, nutty, and completely keto.

Print Recipe

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Course: Dessert

Cuisine: Thai

Servings: 6 servings

Calories: 310kcal

Ingredients

• 400 ml full-fat coconut cream
• 100 g black sesame seeds
• 4 tbsp erythritol
• 1 tsp vanilla extract
• 1 pinch salt
• 2 tbsp coconut oil
• Toasted white sesame and coconut flakes to serve

Get Recipe Ingredients

Instructions

• Toast black sesame seeds in a dry pan until fragrant. Cool completely.
• Blend sesame seeds with coconut oil to a smooth paste.
• Whip cold coconut cream until thick.
• Fold in the sesame paste, erythritol, vanilla, and salt.
• Pour into a freezer container. Cover and freeze 4+ hours.
• Remove from the freezer 10 minutes before serving.
• Scoop and top with white sesame and coconut flakes.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 5g | Fat: 30g | Fiber: 2g

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Health Benefits

• Black sesame seeds contain notably more antioxidants than white sesame, largely due to their dark seed coat.
• Sesamin in black sesame is studied for its antioxidant properties, including its potential role in reducing lipid peroxidation.
• The no-churn method using coconut cream avoids the dairy that some keto followers choose to limit.