Black Sesame Ice Cream with Kinako Caramel Sauce (no machine required)

Ingredients: 

• 1 box of medjool dates (16-20) 

• 1 can of coconut cream 

• ¼ cup of black sesame powder 

• 2 tsp of vanilla extract

• 2 tbsp kinako powder 

• 2 tbsp of JOI almond milk concentrate 

• 1 cup of water

• ½ cup of coconut sugar or brown sugar 

• Salt 

Instructions: 

1. Take the pits out of every date. Set aside 7 of them and add the rest to a bowl with hot boiling water to soak. 

2. In a blender, add the coconut cream, black sesame powder, 1 tsp of vanilla extract, 6 pitted dates, and a pinch of salt. Blend until smooth then pour the mixture into a container and place in the freezer overnight. 

3. In the blender or using an electric hand whisk, blend your JOI almond milk concentrate with water to make almond milk. 

4. In a blender or food processor, add your remaining soaked dates (roughly about 1 cup’s worth) and pulverize. 

5. Slowly, add your almond milk into the blender or food processor then add your kinako powder and 1 tsp of vanilla extract and the salt last. 

6. Transfer the caramel into a small pot and turn the stove to low to medium heat. 

7. Whisk the caramel together quickly then add in the brown sugar until it dissolves and the caramel thickens. Remove from heat to cool.

8. When the ice cream is frozen, scoop it out into a bowl and drizzle your caramel sauce all over. Enjoy!