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 Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com