Deep, nutty, and beautifully dark: this three-ingredient Ninja Creami ice cream comes together in minutes and freezes into something that tastes far more indulgent than it has any right to.
Which Ninja CREAMi machine is the best to get?
I bought the Ninja CREAMi Deluxe XL and I’m really happy with how creamy both the ice creams and sorbets turn out. One tub makes about 4 portions of post-dinner dessert—or 2 very generous mid-afternoon snacks. If you’re considering getting one, this is definitely the model I’d recommend (see it on Amazon here)!
Black sesame paste has a rich, slightly bitter nuttiness that’s unlike anything else, somewhere between tahini and dark chocolate, without being either. Blended with almond milk and a touch of honey, it makes an ice cream base that the Ninja Creami transforms into something impossibly creamy.
You only need 3 ingredients and about 5 minutes of active work. The rest is freezer time. If you don’t have black sesame paste, regular tahini works and produces a pale, toasty version that’s equally good. Swap honey for maple syrup and the whole thing is vegan.
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Tahini version
Swap black sesame paste for regular tahini (same quantity). The flavour is milder and the colour is pale gold rather than dark grey. Works beautifully with a drizzle of extra honey to serve.
Vegan version
Replace honey with maple syrup, same quantity. The flavour shifts slightly sweeter and less floral, both are delicious.
Creamier base
Swap half the almond milk for full-fat coconut milk for a richer, denser result. Pairs especially well with the black sesame.
Black Sesame Ninja Creami ice-cream (dairy-free)
4
servings5
minutes24
hoursKeep the screen of your device on
Ingredients
1.5 cups Unsweetened almond milk (360 ml)
½cup Black sesame paste (20 g)
3 tbsp Honey (or maple syrup for vegan) (60 g)
How to
- Whisk together the almond milk, black sesame paste, and honey until fully smooth and combined. The paste can be thick, take your time and make sure there are no lumps.
- Pour the mixture into your Ninja Creami pint container.
- Freeze for a minimum of 24 hours. The base must be completely solid before processing.
- Remove from the freezer, let sit at room temperature for 5 minutes, then place into the Ninja Creami outer bowl and lock in.
- Select the “Lite Ice Cream” or “Ice Cream” function and let the machine run its full cycle.
- Check the texture and run “Re-spin” once. If after re-spin the texture is still icy, add 1–2 tbsp of almond milk and re-spin again. Serve immediately for soft-serve texture, or return to the freezer for 30 minutes for a firmer scoop.
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Other vegan Ninja Creami recipes on my blog:
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