Black Sesame Protein Ice Cream

(Ninja Creami Recipe)

I’m a sucker for Asian-inspired desserts—matcha, mochi, black sesame, mango and coconut, ube—I’ll take all of it!

Just because I’m a health and nutrition coach, doesn’t mean I all of a sudden stopped eating these things. I’m just more mindful about how often, but also constantly trying to find ways to enjoy them in a healthier way without the extra processed or artificial ingredients.

Since I’d been experimenting with our Ninja Creami with different types of ice cream flavors, I thought to try a black sesame ice cream. This one did not disappoint. Give it a try!

INGREDIENTS

• 1 c. almond milk

• 1/2 c. coconut milk

• 1/3 c. raw cashews (soak in hot water for 5 min)

• 1/3 c. black tahini

• 1 scoop/serving vanilla protein powder

• 3-4 Medjool pitted dates (to sweetness level)

• pinch salt

• Maldon flaky sea salt and black sesame seeds for garnish

Instructions

1. Blend all the ingredients in a blender until smooth and creamy and pour into Ninja Creami pint container.

2. Freeze overnight.

3. Allow pint to sit on the counter for 15-20 minutes or run hot water around and under the container to warm.

4. Select ‘Ice Cream’ setting and allow to churn for the whole cycle. Check for consistency. If needed, add a splash of milk and select ‘Re-spin’. Feel free to add mix-ins if you choose and select ‘Mix-ins’ setting next.

5. Sprinkle with black or white sesame seeds and flaky sea salt for contrast and dig in.