Korean · Dessert
Black Sesame Ice Cream
A dense, nutty no-churn ice cream built on toasted black sesame paste folded through a whipped-cream-lightened Greek yogurt base, boosted with whey protein isolate so it lands well into high-protein territory without needing a churn.
$2
20 minsPrep
0 minsCook
290 minsTotal
MediumLevel
Nutrition per serving
337Calories
23.3gProtein
21.8gFat
20.7gCarbs
8.3gSugar
1.7gFiber
290mgSodium
41mgChol
10.2gSat Fat
223mgPotassium
307mgCalcium
2.2mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
9gAllulose
0.5gAlcohol
Goes well with
Korean Plum Wine (Maesil-ju)
local
Yuanyang (Yin Yang)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Toast the black sesame seeds in a dry pan for 2-3 minutes until fragrant, then grind in a blender to a thick, dark paste.
2
In a bowl, whisk the strained Greek yogurt, sesame paste, whey protein isolate, allulose, honey, vanilla extract and salt until completely smooth and no powder lumps remain.
3
In a separate bowl, whip the heavy cream to soft peaks.
4
Fold the whipped cream through the yogurt-sesame base in two additions, keeping as much air in the mixture as possible until no streaks remain.
5
Transfer to a freezer-safe tub, cover with a layer of parchment pressed to the surface, and freeze.
6
After the first hour, stir vigorously with a fork to break up ice crystals; repeat once more 30 minutes later.
7
Freeze for a further 3 hours or until firm enough to scoop.
8
Scoop into two bowls, 2 scoops each, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g strained, full-fat greek yogurt
- 1 oz28g toasted black sesame, ground to paste sesame seeds
- 1.1 oz30g vanilla or unflavoured whey protein isolate
- 1.6 oz45g whipped to soft peaks heavy cream
- 0.6 oz18g allulose
- 0.4 oz10g honey
- 0 oz1g salt
- 0.1 oz3g vanilla extract
