BLACK SESAME–LICORICE ICE CREAM

SERVES 4 PORTIONS

1⁄2 cup (120 ml) black sesame seeds

2 (14-ounce/400-ml) (397g) cans full-fat coconut milk (refrigerated overnight)

1 cup (240 ml) unsweetened almond milk or other plant- based milk

3 to 5 tbsp liquorice root powder or grated liquorice root stick

1⁄3 cup (80 ml) coconut palm syrup or another sweetener

3 tbsp arrowroot powder

1 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 198kcal
Fat: 45.5g (7.3g S.Fat)
Carbs: 70g
Protein: 9.8g
Sugar: 54.4g
Sodium: 158mg

METHOD

Toast the sesame seeds lightly on a dry pan, then transfer to a blender and let cool for a few minutes.

Scoop the thick white cream from the cans of coconut milk into the blender. Blend in the remaining ingredients until smooth.

With an ice cream maker:
Fill an ice cream maker halfway with the mixture and freeze according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

Without an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

RECIPE NOTES

Liquorice root powder can be found in health food stores or ordered online.