Vegan Coconut Black Sesame Ice Cream with Strawberry Swirl

• Produce

  • 2 cups Strawberries

• Canned Goods

  • 1 (14-ounce can Coconut cream
  • 1 (13.66-ounce can Coconut milk, full-fat

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 3/4 cup Rodelle black & toasted sesame seeds
  • 1/4 tsp Salt
  • 1 cup Turbinado sugar
  • 3/4 cup Turbinado sugar, raw

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 Rodelle vanilla bean split and seeds scraped

• Beer, Wine & Liquor

  • 9/16 cup Vodka

Found on snixykitchen.com

Ingredients

• 2 cups minced strawberries
• 1 cup turbinado sugar
• ½ cup vodka
• ¾ cup Rodelle Black & Toasted Sesame Seeds*
• 1 (14-ounce) can coconut cream (Available at Trader Joes or online)
• 1 (13.66-ounce) can full fat coconut milk (Thai Kitchens brand available at most major grocery stores or online)
• ¾ cup raw turbinado sugar
• 2 tablespoons maple syrup
• ½ a Rodelle vanilla bean split and seeds scraped
• 1 tablespoon coconut oil
• 1 tablespoon vodka
• ¼ teaspoon salt

Directions

• Toss the strawberries, sugar, and vodka in a small bowl.
• Refrigerate for at least 2 hours and up to 2 days. Strain the liquid from the berries and transfer half of the berries to a food processor, whizzing until smooth. Add the remaining berries and pulse 3-4 times. Set aside.
• Whizz the sesame seeds in a food processor until they turn into a thick paste. At first it will seem as though they wont change, but after 6-8 minutes, their oils will seep out, helping transform them into a paste. Scrape down the sides every few minutes.
• In a medium pot, whisk the black sesame paste with 3 tablespoons of the coconut cream until smooth.
• Add the remaining coconut cream, coconut milk, sugar, maple syrup, coconut oil, vanilla bean seeds and pod, and salt to the pot and warm over medium heat, stirring occasionally. When the cream begins to simmer, remove the pot from heat. Cover and let the mixture steep for 20 minutes. Remove the bean pod, scraping out the insides of the pods for all that vanilla goodness.
• Meanwhile, prepare an ice bath by filling a large bowl with ice cubes and water.
• Pour the base into a large 1-gallon Ziploc bag. Seal it and submerge the mixture in the ice bath until cold, about 30 minutes. (You can also skip this step by refrigerating until the mixture is cold, about 4 hours).
• Pour the ice cream base into the bowl of your pre-frozen ice cream maker. Follow the directions on your ice cream maker to churn the base into ice cream, until it is the consistency of soft-serve, about 15-18 minutes.
• Spread ¼ of the ice cream mixture into a loaf pan. Dollop ¼ of the strawberry mixture in 4-5 places on top of the ice cream. Use the back of a spoon or a chopstick to gently swirl the strawberries into the ice cream. Repeat 3 times until youve used up all of the ice cream and strawberry mixture.
• Cover the ice cream and freeze until firm, at least 4 hours, but preferably overnight.