Hey look, pretty ice cream!IMG_7348.JPGAlright, can we talk about our upcoming eBook now? I mean, it comes out in FIVE DAYS and popular marketing strategies insist we should hype it up for at least one month before it comes out. Considering we announced it last week, you wanna see the cover and title? Doesn’t matter, we’re showing you anyways!

IMG_7336.JPGPretty, huh? Kim’s been cracking away unmentionable hours on her computer designing this thing for your visual pleasure!

Lectin-Free, Meet Vegan features 15 entirely vegan, lectin-free, sugar-free, and gluten-free recipes that are based around reinvented American classics. Throughout these recipes, we take the core concept of iconic American dishes and spice them up with new textures, ingredients, and well, spicesThe eBook will be available for download via our website on Monday, April 29th! 

If you’ve been following since our lectin-free days, you are 1.) a real one and 2.) will love Lectin-Free, Meet Vegan. No more scrolling through our old recipes to find what’s for dinner. Aka more Plant Paradox-friendly recipes to invigorate your tastebuds!

IMG_7345.JPGOkay, promotion over, let’s get back to the ice cream! The base of this soft serve is adapted from our previous ice cream recipe, which uses reduced coconut cream to achieve a thick, smooth, and silky texture. The key to quality ice cream, as we’ve found out via tens of test trials, is fat fat fat. More fat = richer consistency, which is why French ice creams contain an abundance of egg yolks and copious amounts of heavy cream. On top of that, replacing granular sugar with agave creates a more viscous batter, which is crucial for incorporating air during churning. For that reason, when the ice cream batter comes out of the fridge, it’s nearly as thick as pudding, which means an end result that richer than Elon Musk.

The flavor, which some of you are probably scratching your head over, is actually wildly popular in Japan. It may seem like a strange combo, but in our eyes, black sesame ice cream taste like a deeper, nuttier peanut butter. Hubba hubba. In fact, it’s so good it beat out mint chip as Alton Brown’s favorite ice cream after a visit to Japan. And if it’s good enough for the Lord of food science, it’s good enough for us.

All in all, this ice cream is:

  • Easy to make
  • Rich, smooth, and decadent
  • Sweet, deep, nutty, and indulgent
  • Japanese-inspired
  • Vegan

If you like what your eyes are tasting, then share this recipe with your friends on Instagram, Facebook, or Pinterest at @noeggsorham! For more flame-emoji photos, geeky food talk, and mouth-watering dishes, subscribe to our email list. Tag us in a photo when you create one of our recipes at home so we can share it!

I Scream, You Scream… Wait, Are We Watching a Horror Movie?IMG_7346.JPG

Four-Ingredient Vegan Black Sesame Soft Serve

  • Servings: 2 pints; 32 fl oz
  • Difficulty: Moderate
  • Print

Rich, luscious, and Japanese-inspired ice cream flavored with pigmented black sesame paste.


  • 3 13.5 oz cans of coconut cream
  • 254 grams (3/4 c) agave
  • 45 grams (3 tbsps) black sesame paste
  • 1/8 tsp salt


  • sugar cones
  • melted chocolate
  • toasted black sesame seeds


  1. Place ice cream maker bowl and paddle into the freezer over night (at least 12 hours)
  2. Bring coconut cream to a boil in a large soup pot over high heat. Lower heat to medium-high and cook, stirring occasionally, until mixture’s reduced by a third; about 12 minutes.
  3. The best way to do this is to use weight instead of volume. In the beginning, weigh your pot plus coconut cream. After cooking for 10 minutes, periodically place your pot on the scale to take note of its weight – once it’s 14 ounces less than the starting weight, you’re finished.
  4. Turn off heat and whisk in agave, sesame paste, and salt until sesame is thoroughly incorporated.
  5. Transfer mixture to a pitcher or other large container, place a piece of plastic wrap right against the surface of the cream, and store in fridge until completely cool; at least 8 hours.
  6. Turn on ice cream maker and slowly pour in chilled sesame cream (mixture will be very thick). Churn until ice cream reaches soft serve consistency; 20-30 minutes. It’ll cling to the paddle when it’s ready.
  7. Serve immediately for soft serve! Spoon into a bowl or pipe through a pastry bag for pretty swirls.
  8. For traditional ice cream, transfer to a large airtight container and freeze until firm; about 6 hours. Store for up to 3 months.
  9. For sesame chocolate cones, brush the rim of a sugar cone with melted chocolate, sprinkle with sesame seeds, and place in a small cup to hold up the base while the top sets. Repeat for desired amount of cones.

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