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This Black Sesame Ice Cream recipe offers a rich, nutty, and sophisticated twist on traditional frozen desserts.
Its unique flavor profile, thanks to deeply roasted Japanese-style black sesame paste, brings an earthy complexity reminiscent of dark chocolate, but with a toasty, creamy undertone.
Beyond flavor, this dessert has surprising nutritional perks: it provides a dose of plant-based protein, good fats, and essential minerals like calcium and magnesium found in sesame seeds.
It’s relatively low in saturated fat compared to typical ice creams, making it a more balanced indulgence.
With a simple custard base and a few quality ingredients, this recipe is also ideal for make-ahead meal prep—perfect for cooling off on a warm day or impressing guests with an unexpected treat.
Despite its gourmet taste, the steps are beginner-friendly, making it an easy yet impressive homemade dessert for everyday cooks and culinary enthusiasts alike.
Must-Have Tools for Perfect Results
All-Clad Stainless Steel Saucier (3-Quart)
Perfect for evenly heating custards, this saucier’s curved sides make whisking and stirring effortless, preventing sticking and scorching. It’s a kitchen staple for sauces, creams, and ice cream bases.
OXO Good Grips Silicone Spatula
This flexible spatula ensures every bit of custard is scraped clean from the pan and strainer. Heat-resistant and durable, it’s great for folding, scraping, and stirring everything from batters to soft-serve.
ThermoPro Digital Instant Read Thermometer
Essential for custard-based ice creams, this thermometer ensures your mixture reaches the ideal 155°F without scrambling the yolks. It’s invaluable for candy making, roasts, and breads too.
Breville Smart Scoop Ice Cream Maker
With automatic hardness settings and pre-cooling functions, this machine produces smooth, creamy ice cream effortlessly. It’s perfect for frequent frozen dessert makers who crave convenience and control.
Cuisinart Immersion Blender
Ideal for emulsifying the sesame paste into the custard for a smooth, uniform texture. This tool also excels at pureeing soups and making sauces with minimal cleanup.
Black Sesame Ice Cream
Equipment
- 1 × 3-quart stainless steel saucier
- 1 × balloon whisk
- 1 × flexible silicone spatula
- 1 × digital thermometer (optional but recommended)
- 1 × Fine Mesh Strainer
- 1 × immersion blender (optional, for color/texture)
- 1 × Ice Cream Maker
- 1 × 1-quart freezer-safe container with lid
Ingredients
- ¾ cup 170g turbinado sugar (or light brown sugar)
- 7 large egg yolks approximately ½ cup or 125g
- ½ teaspoon kosher salt use half if using table salt
- ¾ cup + 2 tablespoons 195g heavy cream
- 1 cup 225g whole milk
- ⅔ cup 170g Japanese black sesame paste (preferably roasted and unsweetened, such as Kuki brand)
Instructions
- Create the Custard Base: In a medium-sized heavy-bottomed saucepan, whisk together the sugar, egg yolks, and salt until well combined. Gradually pour in the cream and milk while continuing to whisk until smooth. Set the pan over medium-low heat and warm the mixture gently, stirring constantly with a silicone spatula to avoid curdling.
- Heat to the Right Temperature: As the mixture heats, increase the heat to medium. Continue stirring until the custard reaches about 155°F (68°C)—hot to the touch but not boiling. This should take roughly 8 minutes. Use a digital thermometer for best accuracy.
- Incorporate the Black Sesame Paste: Remove the pan from heat and immediately whisk in the black sesame paste until fully incorporated. For a uniform, deep gray color, you can briefly blend the mixture (about 30 seconds) using an immersion blender, though this is optional.
- Strain and Cool Down: Pour the custard through a fine-mesh sieve into a large mixing bowl to remove any lumps or curdled bits. Prepare an ice bath by filling a larger bowl or your sink with cold water and ice. Place the bowl with the custard inside the ice bath, stirring occasionally to cool it down. Allow it to sit until fully chilled, about 30 minutes.
- Chill Thoroughly in the Refrigerator: Cover the bowl with plastic wrap or a lid and transfer it to the refrigerator. Let the mixture chill for at least 4 hours or until it reaches 40°F (4°C). You can keep it refrigerated for up to a week before churning.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Meanwhile, place your freezer-safe container and a spatula in the freezer to pre-chill.
- Freeze for a Firmer Texture: Once the ice cream reaches a thick, soft-serve consistency, turn off the machine and quickly transfer the ice cream to your cold container using the chilled spatula. Press plastic wrap directly onto the surface to prevent ice crystals, seal the lid, and freeze for 4–5 hours until fully set.
Notes
- Choose the Right Sesame Paste: Japanese-style black sesame paste is made from roasted, unhulled sesame seeds and has a bold, nutty, slightly bitter flavor ideal for desserts. Avoid raw black tahini, which lacks the depth needed for this ice cream.
- No Ice Cream Maker? You can freeze the custard in a shallow pan and stir it vigorously every 30 minutes for 3–4 hours. The texture won’t be as smooth, but it still works.
- Egg Safety Tip: Heating the custard to at least 155°F ensures safe pasteurization of the yolks without scrambling them.
- Texture Tip: The optional immersion blending step helps emulsify the sesame paste fully, resulting in a smooth, uniform appearance.
Chef’s Secrets for Creamy Perfection
Creating ultra-smooth, deeply flavorful black sesame ice cream is all about attention to detail.
First, always use roasted Japanese-style black sesame paste rather than raw black tahini.
The roasted version delivers a richer, nutty, and slightly bitter taste that balances beautifully with the creamy base.
When cooking the custard, take your time—low and steady heat helps prevent curdling and ensures the yolks thicken gently.
Stir constantly and keep your thermometer close; aiming for 155°F is key to both food safety and silky texture.
Another insider tip: strain your custard before chilling.
This removes any tiny lumps and guarantees a luxuriously smooth finish.
For a more polished presentation, blend the custard briefly with an immersion blender before chilling to achieve a uniform gray hue.
Lastly, chill your storage container and spatula before transferring the churned ice cream—this helps lock in the texture and prevents premature melting.
Serving Suggestions for Maximum Enjoyment
Black sesame ice cream stands out with its nutty depth and slightly bitter undertone, making it a sophisticated pairing for a wide variety of flavors.
For contrast, serve it alongside fresh strawberries or poached pears, which add a bright, fruity note.
A drizzle of honey or black sugar syrup enhances its earthy character while adding sweetness.
If you’re feeling adventurous, try scooping it into a warm toasted mochi waffle or sandwiching it between chocolate shortbread cookies for an unexpected twist.
For a more minimalist approach, serve it in chilled bowls with a sprinkle of toasted sesame seeds or a touch of sea salt.
This ice cream also complements green tea-based desserts, such as matcha cake or hojicha pudding, making it a perfect addition to a Japanese-inspired dessert spread.
Storage Tips to Maintain Freshness
To keep your black sesame ice cream tasting its best, store it in an airtight, freezer-safe container with plastic wrap pressed directly against the surface.
This prevents ice crystals from forming and helps preserve the rich texture and flavor.
Ideally, use the ice cream within 1 to 2 weeks—while it remains safe longer, the quality can decline with extended storage.
If the ice cream becomes overly firm, let it sit at room temperature for 5–10 minutes before scooping to restore its creamy texture.
Avoid frequent thawing and refreezing, as this can cause graininess.
Label your container with the date to track freshness, especially if you’re batch-making different ice cream flavors.
Frequently Asked Questions and Answers
1. Can I use store-bought black tahini instead of Japanese sesame paste?
It’s not recommended. Black tahini made from raw sesame seeds lacks the toasted depth and can taste bitter or flat. Look for Japanese-style roasted black sesame paste for the right flavor balance.
2. Do I need an ice cream maker to make this?
While an ice cream maker gives the creamiest results, you can still make this recipe by freezing the mixture in a shallow pan and stirring vigorously every 30 minutes for a few hours. Just note that the texture will be less smooth and more icy.
3. How do I know when the custard is done cooking?
The custard is ready when it reaches about 155°F (68°C) and lightly coats the back of a spoon. It should be hot but never boiling—overheating can cause the eggs to curdle.
4. Can I make this recipe dairy-free?
Yes, you can substitute full-fat coconut milk for the heavy cream and unsweetened almond or soy milk for the whole milk. Just be aware that the flavor and texture may differ slightly.
5. Why does my ice cream look uneven in color?
This can happen if the sesame paste isn’t fully emulsified into the custard. Using an immersion blender after adding the paste helps create a smooth, uniform color and texture.
This recipe is inspired by seriouseats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
