Ingredients
1 cup coconut cream  (full fat!) //  2/3 cup agave (you can use slightly less, I did) //  ¼ cup plus 1 tablespoons black tahini //  1 teaspoon pure vanilla extract // 2 cups full fat coconut yogurt // 2 tablespoons sesame seeds, toasted (optional)

Add the first 4 ingredients and mix until smooth, finally stir in the coconut yogurt and chill for half an hour. Then freeze in your ice-cream maker according to manufacturer's instructions (add the extra sesame seeds during the last minute or so of churning). You may need to place it in the freezer after this to let it firm up more!