In a bowl or a blender, mix sweetened condensed coconut milk and black sesame butter until well combined. Transfer to an ice cube tray and freeze (I froze overnight, but at least 8 hrs should be enough time)

Once completely frozen, in a blender, combine the frozen condensed milk and black sesame mixture with 2 cups of plant milk. Blend well, then transfer to a container to freeze. For a softer ice cream, check after 3 hours and it should be mostly frozen but not completely hard. Scoop and enjoy!

If you want a fluffier result, you could also fold in some coconut whip (the So Delicious coconut whipped topping would be so good here).