Black ice cream has become a huge trend this year which is why we’ve created a vegan version so everyone can enjoy!
Place 6 tablespoons of black sesame seeds, 40g of cashews nuts, 1/4 teaspoon of sea salt, 85g of icing sugar and 400ml of coconut milk to a food processor. Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add to the food processor.
Blend the ingredients together and then add 1/2 a teaspoon of arrowroot and blend until the consistency become thicker.
Add the mixture to the refrigerator for 20 minutes then scoop in to an ice cream machine and allow to mix for half an hour or until the ice cream becomes thick. Add to a container and freeze for at least an hour or longer.
If you don't have an ice cream machine, add the mixture to the freezer for at least three hours and break into pieces and add to a food processor. Blend until a soft ice cream texture forms. Place the mixture in to a container and freeze for at least an hour or longer.
For a chocolate sauce, combine 2 tablespoons of carob powder, 1 tablespoon of coconut oil and 1 tablespoon of maple syrup in a small bowl. Drizzle the sauce on to the ice cream and sprinkle desiccated coconut, chopped almonds and black sesame seeds on top.