Recipes.

Sesame and Coconut Ice Cream

By Jacqueline Alwill


RAW SESAME COCONUT ICE CREAM
  • 8 servings
  • Prep - 6 hours 10 mins
  • Total - 6 hours 10 mins
RAW SESAME COCONUT ICE CREAM

These creamy ice creams made by our friend and Sydney-based nutritionist Jacqueline Alwill from the blog The Brown Paper Bag, are the perfect treat for a warm Summers day. Plus, they also pack a nutritious punch with a good dose of tahini.

Tahini is full of good fats, protein, contains magnesium, potassium and iron and is one of the richest sources of calcium.  

Servings: 8
Preparation: 6 hours 10 mins

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Ingredients

  • 1 cup coconut flesh.
  • 1/3 cup tahini.
  • 1 tablespoon vanilla or the seeds from 1 vanilla pod.
  • pinch of cinnamon.
  • 3 tablespoons melted coconut oil.
  • 1/4 cup rice malt syrup.
  • grated raw chocolate, cacao nibs, crushed toasted nuts, sesame seeds for topping (optional).

Directions

1. Combine all ingredients in a high powered blender and blitz until smooth and creamy.

2. Pour into small silicon moulds and set in freezer for 6 hours. Remove from freezer and whip once again in blender until creamy.

3. Serve as a scoop for gelato as is, or pour into ice block moulds and pop back in freezer to set.


Note

Love these dairy-free pops? Then check out these Avocado and Coconut Popsicles.

ice cream

These creamy ice creams made by our friend and Sydney-based nutritionist Jacqueline Alwill from the blog The Brown Paper Bag, are the perfect treat for a warm Summers day. Plus, they also pack a nutritious punch with a good dose of tahini.

Tahini is full of good fats, protein, contains magnesium, potassium and iron and is one of the richest sources of calcium.

Ingredients

  • 1 cup coconut flesh.
  • 1/3 cup tahini.
  • 1 tablespoon vanilla or the seeds from 1 vanilla pod.
  • pinch of cinnamon.
  • 3 tablespoons melted coconut oil.
  • 1/4 cup rice malt syrup.
  • grated raw chocolate, cacao nibs, crushed toasted nuts, sesame seeds for topping (optional).

Directions

1. Combine all ingredients in a high powered blender and blitz until smooth and creamy.

2. Pour into small silicon moulds and set in freezer for 6 hours. Remove from freezer and whip once again in blender until creamy.

3. Serve as a scoop for gelato as is, or pour into ice block moulds and pop back in freezer to set.

Note

Love these dairy-free pops? Then check out these Avocado and Coconut Popsicles.

ice cream

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