Meet the soon-to-be famous (I have hunch), Black Sesame Coconut Ice Cream. An incredibly creamy and dairy-free version of a traditional black sesame ice cream. I was watching the “Chef’s Table” a couple weeks ago, if you all haven’t watched it (on Netflix) you’re missing out! It’s an incredible series sharing the stories of a couple captivating chefs, one of them being chef Niki Nakayama of n/naka restaurant in LA. It got me thinking about asian cuisine and how I haven’t made a version of something I used to LOVE getting every time our family went out to eat, coconut ice cream. Except this time, I’m incorporating an ingredient that I’ve been experimenting with the past year, black sesame paste to make an epic twist on black sesame ice cream. I transform this traditional recipe typically made with egg yolks, heavy cream, refined sugar, and of course black sesame paste and make it dairy-free utilizing less than 5 ingredients like coconut milk, maple syrup, spirulina, and fresh vanilla bean.