Not everything about Halloween has to be bone-chillingly scary or a giant candy bonanza. Par example, you can serve this black sesame ice cream at your Halloween party to allude to this holiday without going overboard on the kitsch. It’s got a intense sesame flavour with bright notes of orange, and can be enjoyed by vegans and non-vegans alike. We’re pretty proud of this one and we hope you’ll give it a shot!

Here’s what you’ll need:

ingredients of black sesame seeds,sugar,salt,coconut milk,agave syrup,tapioca starch,vanilla and orange zest

  • 3/4 cup black sesame seeds – preferably toasted
  • 1/3 cup sugar
  • ½ tsp salt
  • 2 x 400 ml cans coconut milk
  • 3 Tbsp agave syrup or coconut nectar
  • 3 Tbsp tapioca starch
  • 1 tsp vanilla extract
  • 2 Tbsp orange zest – about 2 large oranges’ worth

Let’s get started!

First we need to toast the sesame seeds to help intensify their flavour. Even if you purchase already-roasted sesame seeds, pop them in a pan all the same and roast them over medium high heat until they’re fragrant. This should take a couple minutes tops. Then place the sesame into a food processor along with the sugar and salt, and grind everything on high speed for a few minutes. Once the sesame has reached a fine, sandy texture, pour it into a medium saucepan.

ground black sesame seeds and sugar in a food processor with wooden spoon

In a small bowl, mix the tapioca starch with two tablespoons of coconut milk to form a smooth paste. Take the rest of the coconut milk and pour it into the saucepan with the sesame mixture, and set the pan over medium high heat. Stir this mixture until it comes to a boil. Once bubbling, reduce the heat to medium and whisk in the tapioca paste. Stir for another 1 – 2 minutes until the mixture thickens.

black sesame ice cream ingredients mixed in a stainless sauce pan with wooden spoonRemove the saucepan from the stove and let cool for 10 minutes. Stir in vanilla and 1 tablespoon of orange zest.

agave syrup poring into sauce pan of black sesame seeds,coconut milk and sugarPour the ice cream mix into a loaf pan or freezer container, and freeze overnight. Or if you’re lucky and can access an ice cream maker, place the mixture into that and churn it according to the maker’s instructions.

unfrozen black sesame ice cream mixture in container with wooden spoon

Prior to serving, remove the ice cream from the freezer and let soften at room temperature for 15 min. Top with the remaining zest upon serving.

vegan black sesame and orange zest ice cream scoops in bowl with 2 spoons and a pan of ice cream in background

This recipe makes approximately 4 ½ cups of sesame ice cream, so it would be the perfect dessert to serve at a small Halloween party. For more Halloween party ideas, check out these two posts (emoji ghost piñata & spooky cake toppers) to get your creative juices flowing.

3 scoops of vegan black sesame and orange ice cream in a glass with pan of ice cream in background

As always, we would love to hear what you think! Let us know how your tastebuds feel about this rich black sesame ice cream over on Instagram, Twitter or Facebook by tagging @caffedemetre, and check back here in November for more delicious recipes and behind-the-scenes peeks 🙂

Print Recipe
Vegan Halloween Ice Cream
vegan black sesame and orange zest ice cream scoops in a glass with pan of ice cream in background
Course Dessert
Servings
cups
Ingredients
Course Dessert
Servings
cups
Ingredients
vegan black sesame and orange zest ice cream scoops in a glass with pan of ice cream in background
Instructions
  1. In a pan over medium high heat, toast the sesame seeds for a couple minutes until fragrant. Doing this, even if you purchase ones that are already toasted, will bring out more of the nutty roasted flavour.
  2. Add the sesame, sugar, and salt into a food processor and leave it on high speed for a few minutes. Eventually the seeds will grind into a fine, sandy texture - place this mixture into a medium saucepan.
  3. In a small bowl, mix the tapioca starch with a couple tablespoons of the coconut milk to form a smooth paste.
  4. Pour the rest of the coconut milk into the sauce pan with the ground sesame and set over medium high heat. Stir the mixture until it comes to a boil.
  5. Once bubbling, reduce the heat to medium and whisk in the tapioca mixture. Stir for another 1-2 minutes until the mixture becomes thick.
  6. Remove from heat and let cool for 10 minutes. Stir in the vanilla and 1 tablespoon of orange zest.
  7. Pour into a loaf pan or freezer container, and freeze overnight. Alternatively, if you have access to an ice cream maker, churn this mixture as per instructions. Prior to serving, remove the ice cream from the freezer and let soften at room temperature for about 15 minutes. Top with the remaining orange zest upon serving.
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