Vegan Coffee, Coconut & Black Sesame No Churn Ice Cream

In the depths of winter, as needles of rain tattoo the windows, I feel smug & cosy in my steamy kitchen. It’s at these times that my brain starts seeking refreshment that hedonistic euphoria of stepping into that rain, or a freezing lake for a swim. It’s the ultimate kickstart for the brain

So, Ice Cream is vehemently an all-seasons food. In winter, it takes a more comforting guise, rich, creamy flavours hugging from within.

This couldn’t be simpler to make, but its perhaps even easier to eat.


2 Can Full Fat Coconut Milk

1 Can Vegan Condensed Milk/ Condensed Coconut Milk

1 tbsp Espresso Powder

3 tbsp Desiccated Coconut

3 tbsp Black Sesame Seeds

Small Pinch Salt


1. Begin the day before. Turn the cans of coconut milk upside down and refrigerate overnight.

2. Meanwhile, preheat oven 160C. Spread the coconut and black sesame on a baking sheet and bake for 15-20 minutes or until golden and smelling fragrant & nutty. Allow to cool then mix with the salt and store in a jar.

3. The next day, turn the cans of coconut milk the right way up. Open and add the entire contents of 1 can to the base of a stand mixer. Carefully scoop the thick cream from the top of the second can and add that too, it should make about 600ml.

4. Whip the coconut cream until slightly thickened then add the condensed milk and espresso powder.

5. Whip again to combine, then add the toasted coconut, black sesame & salt. Mix to just combine.

6. Transfer to a freezer safe pan and freeze for at least 6 hours.

7. Allow to stand for 15 minutes before scooping into a bowl, sitting back, and watching the rain lashing at the windows.