Sugared & Stirred

dairy-free. still delicious.

Ice Cream

Black Sesame Caramel Frappé

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This post is sponsored by Torani and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Halloween is around the corner, and I am in the mood for all things spooky! I’ve never been super into dressing up, but give me the best horror movies, pumpkin everything, and all things cutesy and festive! I think I’ve checked out the same Halloween section at the store no less than five times already. But anyways, when Torani reached out to me about creating a Halloween themed drink with one of their delicious syrups, I was so in. With nutty black sesame, lots of buttery, rich caramel flavor, and a bit of activated charcoal coconut powder for that hint of Halloween, this Black Sesame Caramel Frappé is just what I needed. And let’s just say I was way too satisfied with the work of my sugar sprinkle rims.

Once you’ve got the toasted black sesame powder – which is super simple to make! – you’ll basically add all of the ingredients to a blender and you’re all set and ready for a lightly caffeinated, sweet and icy beverage! I added a whopping 6 Tbsp of the Torani Caramel Syrup to this recipe (which serves 2) because I just couldn’t resist, but feel free to play around with the syrup and add 2 or 4 Tbsp as the suggested serving size is 2 Tbsp per 1 cup of liquid. I topped it all off with whipped cream, extra black sesame powder, and black sesame seeds. For even more sweetness, feel free to add a caramel drizzle! And head over to www.Torani.com to get your hands on their Caramel Syrup!

Some of the ingredients I like for this recipe:

Coconut cream gives this recipe a creamier texture. You can opt for 2 cups of frozen coconut cream, or skip it all together and use ice.

Sugar adds a touch more sweetness. Feel free to adjust to your liking.

Toasted black sesame powder is a delicious and nutty add-in that pairs so well with the rich caramel syrup flavor.

Torani Caramel Syrup is a quick and easy way to deliver caramel goodness to these frappés. Plus, you can use it to create endless recipes, or just add a spoonful to your morning coffee for a buttery caramel flavor!

Activated charcoal coconut powder is a natural way to make these frappés darker in color. It is tasteless in this recipe, and adds depth to the gray.

Yield: 2 Frappes

Black Sesame Caramel Frappé

Black Sesame Caramel Frappé

A delicious and creamy frappé made with nutty black sesame and sweet Torani Caramel Syrup! A vegan-friendly treat to get you in the mood for Halloween!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Instructions

  1. Make your toasted black sesame powder. Place 1/4 cup of black sesame seeds (or more if you desire to have extra!) in a frying pan over medium heat. Stir constantly until the seeds begin to toast - you'll notice a strong nutty aroma and, if using stainless steel, the pan will begin to smoke. Remove from heat and blend toasted seeds in a food processor or blender until the seeds breakdown into a chunky powder.
  2. In a blender, add the ice or frozen coconut cream (or mix of both), espresso powder, black sesame powder, Torani Caramel Syrup, sugar, milk, and charcoal coconut powder. Blend until smooth.
  3. Serve immediately and add your favorite toppings - whipped cream, caramel sauce, black sesame powder, or sprinkles!

Notes

  • You can empty out one to two cans of coconut cream into ice cube trays (or onto a parchment lined baking sheet) and freeze for a creamier drink
  • Your black sesame seeds must be toasted in order to blend into a powder as the toasting softens the seeds
  • Recipe can be halved for one serving
  • For the sprinkle rim, melt 2 Tbsp of chocolate chips. Use a mini spatula to lightly spread chocolate around rim of glass. Douse in sprinkles and immediately chill in the refrigerator
  • **Disclaimer: activated charcoal may reduce or prevent absorption of certain medications, drugs, or supplements

© Rachael | Sugared & Stirred
Cuisine: American / Category: Ice Cream

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Tag @sugaredandstirred and @torani on Instagram and hashtag #AToraniHalloween

Vegan Black Sesame Coconut Milkshake

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So I’ve been on a bit of a black sesame kick lately (i.e. I made black sesame powder from a giant bag of seeds and now I want to put it in everything). They’re nutty and delicious, and there’s just something about making desserts gray that is just so neat to me.

Now black sesame ice cream is nothing new,  but this Black Sesame Coconut Milkshake is vegan, low in sugar, and made with very few ingredients. And it’s delicious! The black sesame powder is like a flavor bomb for this milkshake. That’s why I really only recommend you make the powder yourself. It’s super easy, and you’ll be left with lots of yummy black sesame powder to do as you please.

This recipe does take some major prep time – you’ll need to freeze your coconut cream ahead of time. So if you’re in the mood for a milkshake, like, right now, then this recipe probably isn’t for you. But if you’re willing to wait a day, then read ahead and get to freezing! Happy milkshaking!

Black Sesame Coconut Milkshake
Serves 1-2

1 can full fat coconut cream
3 Tbsp agave
3 Tbsp nut milk
1/4 cup toasted black sesame powder*
Dash fine sea salt

1.) The day before, pour your coconut cream out onto a parchment-lined baking sheet and freeze. If your can of coconut cream is separated/solidified, then scoop and pour it all into a heatproof bowl and microwave until smooth; then freeze.

2.) Break up the frozen coconut cream and add the pieces to your blender. Add the agave, nut milk, sesame powder, and salt. Blend until smooth. Enjoy!

*Black Sesame Powder

1.)  Toast a bag of black sesame seeds by heating them in a clean pan over medium heat. Stir frequently until you begin to smell the sesame seeds – you should notice a very distinct nutty aroma.

2.) Immediately blend the sesame seeds in a blender or food processor until you have a fine meal. Store “powder” in an airtight container at room temperature. 

Cookies & Coconut Cream Ice Cream Bars

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This recipe has been updated and modified as of August 2021.

Rich and creamy Cookies & Coconut Cream Ice Cream Bars with Oreo cookies and a decadent chocolate shell! Put your popsicle molds to use with these fun vegan ice cream bars!

Cookies & Coconut Cream Ice Cream Bars

The only way to make a homemade chocolate coconut ice cream even better? Add Oreo cookies! This quintessential American cookie has been improving our favorite ice creams for as long as I can remember. My version of a cookies and cream ice cream is made with thick coconut cream and a bit of cocoa powder for extra chocolate flavor….of course!

These Cookies & Coconut Cream Ice Cream Bars are my vegan version of a chocolate-covered ice cream pop. And let me just say, these are good. So good that my husband (who normally avoids sweets) couldn’t help himself and brought the whole tray of pops out to the living room one night to snack on. With a creamy coconut cream base, lots of Oreo cookies, and super sweet agave, these homemade ice cream bars are exactly the cold treat you need.

How to Make the Creamiest Vegan Ice Cream

  1. Freeze the coconut cream before making the ice cream. Yes, this takes more preparation, but it will make your ice cream so much creamier! You want to shake your can of coconut cream and then pour out and freeze the liquid. There are three ways I’ve done this: pour into an ice cub tray, pour into a Ziploc bag and lay sealed bag flat on a baking tray, or line a baking sheet with parchment paper and pour the cream directly onto the paper. I personally prefer the bag method as I find it easier to break apart the frozen cream and easier to blend as the chunks are very thin.
  2. Once the coconut cream is totally frozen, you will blend it together with the other ingredients to make the ice cream. Keep blending until the mixture is smooth and uniform in color. Then add the ice cream to a freezer-safe container (I used a glass bowl) and freeze for 30 minutes.
  3. Take the ice cream out of the freezer and use a hand mixer to beat the ice cream – this is another step that will help the ice cream be creamier! At this point, you’ll stir in the crushed Oreo pieces and then add the ice cream to your popsicle mold(s). I used silicone molds – like these – and made 8 popsicles. And then you’re ready for the final freeze.
  4. The next step, dipping the pops in chocolate, is optional but takes the bars to another level of decadence. Once you’ve melted your chocolate in a tall glass (this is the easiest way to enrobe the pops) you’ll simply dip the ice cream bars into the chocolate and then sprinkle some extra cookie pieces on top. And voila! Enjoy or freeze for later.
Yield: 6-8 Bars

Cookies & Coconut Cream Ice Cream Bars

Cookies & Coconut Cream Ice Cream Bars

Rich and creamy vegan ice cream bars with a semi-sweet chocolate shell. Put your popsicle molds to use with these fun Oreo ice cream bars!

Prep Time 1 hour
Additional Time 16 hours
Total Time 17 hours

Ingredients

Ice Cream

  • 1 can coconut cream, frozen (see step 1)
  • 1/4 cup oat milk (or coconut milk)
  • 3 Tbsp agave
  • 2 Tbsp cocoa powder (natural or Dutched)
  • 1/8 tsp salt
  • 12 Oreo cookies (or other chocolate sandwich cookies)

Chocolate Coating

  • 1 1/2 cups semi-sweet chocolate chips
  • 1-2 Tbsp coconut oil

Instructions

  1. The night before, shake and open your can of coconut cream. Pour the cream into an ice cube tray or into a large plastic Ziploc bag (alternatively you can pour it onto a parchment-lined baking sheet) and freeze until solid. If you’re using a Ziploc bag, place the sealed bag flat on a baking sheet to freeze.
  2. Once frozen, break up the coconut cream and add the chunks to a blender. Add the oat milk, agave, cocoa powder, and salt. Blend until combined and smooth. This may take a couple of minutes. Pause the blender and scrape down the sides as necessary. Finally, blend in 4 sandwich cookies.
  3. Pour the ice cream mixture into a freezer-safe container, cover, and freeze for 30 minutes. Meanwhile, crush up 8-10 more sandwich cookies.
  4. Remove the ice cream from the freezer and use a handheld mixer or whisk to beat the mixture. Stir in the crushed cookie pieces. Spoon ice cream mixture into your popsicle molds. Freeze until solid.
  5. Once the ice cream pops are frozen, you can prepare the chocolate shell coating. In a microwave-safe drinking glass, melt the chocolate chips and coconut oil in 30 second intervals, stirring after each interval, until melted. Allow to cool for a few minutes. Meanwhile, crush up 3-4 more cookies.
  6. Remove your ice cream pops from the molds and dip each one into the melted chocolate. Shake off the extra chocolate and immediately sprinkle each pop with more crushed cookies. Place on a parchment-lined baking sheet. Re-freeze pops for 5-10 minutes before enjoying.
  7. Store leftover pops in a single layer in an airtight container in the freezer. Allow pops to thaw for 5-10 minutes before enjoying.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Ice Cream

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred