Black Sesame Protein Ice Cream

(Ninja Creami Recipe)

I’m a sucker for Asian-inspired desserts—matcha, mochi, black sesame, pandan, 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 ultra-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 (Native Forest is the creamiest IMO)

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

• 1/3 c. black tahini (used Kevala Black Sesame Tahini)

• 1 scoop/serving vanilla protein powder (used Equip)

• 3 Medjool pitted dates softened to room temp or just nuke for 10 seconds (+/- 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 ‘Lite Ice Cream’ setting and allow to churn for the whole cycle. Check for consistency. If needed, select ‘Re-spin’ for additional creaminess.

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

*Note: Sesame seeds are a high calorie food but this ice cream is also high in protein, healthy fats and fiber.