This Black Sesame Ice Cream is a true indulgence for dessert lovers who appreciate bold, nutty flavors.
Unlike typical ice creams, it stands out with its rich, roasted black sesame paste, giving it an earthy, bittersweet taste reminiscent of dark chocolate but with a toasty twist.
Not only is this dessert uniquely flavorful, but it also comes with surprising nutritional benefits.
Black sesame seeds are packed with plant-based protein, fiber, and healthy fats that support heart health and provide lasting energy.
They’re also rich in antioxidants, calcium, and iron, making this treat a more nutrient-dense option compared to standard ice creams.
While it feels decadent, the recipe uses a balanced custard base of milk, cream, and eggs, keeping it creamy without being overly heavy.
Perfect for everyday cooking or special gatherings, this recipe is straightforward to make at home and is meal-prep friendly—just churn, freeze, and you’ll have a gourmet dessert ready for days.
If you love sophisticated, nutty flavors and a velvety-smooth texture, this black sesame ice cream will be a game-changer in your homemade dessert repertoire.
Must-Have Tools for Perfect Results
All-Clad 3-Quart Stainless Steel Saucier
Ideal for cooking the custard base evenly without scorching. Its rounded bottom makes whisking and stirring smooth and effortless. A must-have for custards, sauces, and creamy desserts.
OXO Good Grips Balloon Whisk
Essential for blending sugar, egg yolks, and dairy into a silky-smooth base. This whisk’s ergonomic design ensures comfort during constant stirring, perfect for custards and batters.
ThermoPro Digital Cooking Thermometer
Achieve precise temperature control for the custard, preventing curdling or undercooking. A versatile kitchen tool for candies, meats, and baked goods.
Cuisinart Pure Indulgence Ice Cream Maker
The key to transforming your custard into light, fluffy ice cream with perfect consistency. A reliable choice for making a variety of frozen treats at home.
Fine-Mesh Strainer by KitchenAid
Ensures a perfectly smooth ice cream base by removing any lumps or cooked egg bits. Also invaluable for straining sauces, stocks, and purees.
Black Sesame Ice Cream
Ingredients
Equipment
Method
- Prepare the Custard Base: In a medium-sized, heavy-bottomed saucepan (about 3 quarts), combine the sugar, egg yolks, and salt. Whisk well until the mixture becomes pale and smooth. Gradually pour in the heavy cream and milk while whisking continuously to fully incorporate the ingredients.
- Heat and Thicken the Mixture: Set the pan over medium-low heat and cook gently, stirring constantly with a heat-resistant spatula to prevent sticking. Once the mixture feels warm to the touch, increase the heat slightly and continue stirring until it reaches about 155°F (68°C) or is steaming hot but not bubbling. The custard should lightly coat the back of a spoon.
- Add the Sesame Flavor: Remove the pan from the heat and immediately whisk in the black sesame paste until fully blended and smooth. Strain the mixture through a fine-mesh sieve into a large, heat-safe bowl to eliminate any small lumps or curdled bits. For an extra silky, uniform texture and darker color, blend the mixture briefly with an immersion blender.
- Cool the Custard: Prepare an ice bath by filling a sink or large bowl with cold water and ice. Place the bowl of custard into the bath and stir occasionally until it cools to room temperature, about 30 minutes. Once cooled, cover the bowl and refrigerate for at least 4 hours, or ideally overnight, until the custard reaches 40°F (4°C) or colder.
- Churn the Ice Cream: Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. While churning, place a clean 1-quart container and a flexible spatula in the freezer to prepare for storage.
- Freeze and Set: When the ice cream reaches a thick, soft-serve consistency, transfer it into the pre-chilled container using the cold spatula. Press plastic wrap directly onto the surface to prevent ice crystals, seal with a lid, and freeze for at least 4 hours until firm.
Notes
- Choosing Sesame Paste: For authentic, bold flavor, use roasted Japanese black sesame paste made from unhulled seeds. Avoid raw “black tahini,” as it produces a lighter, less nutty flavor.
- Texture Tip: Blending the base before chilling is optional but results in a smoother, visually appealing ice cream.
- Make-Ahead Option: The custard base can be prepared and stored in the refrigerator for up to 7 days before churning.
- Serving Idea: Pair with toasted sesame seeds, a drizzle of honey, or a side of matcha shortbread cookies for an elegant dessert experience.
Chef’s Secrets for Perfect Flavor
Mastering black sesame ice cream comes down to a few key techniques that elevate its flavor and texture.
The most important step is using high-quality, roasted Japanese-style black sesame paste made from unhulled seeds—this delivers the signature deep, nutty, and slightly bitter notes that make this ice cream unforgettable.
Be patient when cooking the custard base; slow, gentle heat ensures the egg yolks thicken the mixture without scrambling.
A digital thermometer is your best friend here, guaranteeing the perfect 155°F (68°C) for a creamy, smooth custard.
Straining the mixture after heating is another chef-approved trick that removes any small lumps for a velvety finish.
Finally, chilling the base thoroughly before churning is essential for a fluffy, scoopable texture—it allows the flavors to fully develop while ensuring the ice cream sets beautifully.
Serving Suggestions to Impress Guests
Black sesame ice cream pairs wonderfully with a variety of complementary flavors and textures.
For a sophisticated dessert, serve it alongside a drizzle of honey or a sprinkle of toasted sesame seeds for added crunch.
It also works beautifully with fresh fruits like mango, strawberries, or Asian pears, balancing the ice cream’s earthy richness with natural sweetness.
For a café-style presentation, scoop it into crisp waffle cones or sandwich it between matcha cookies for an elegant twist.
If you’re hosting a dinner party, try serving small scoops as a palate cleanser between courses—the nutty, slightly bitter flavor works surprisingly well for this purpose.
Whether in a bowl, cone, or plated dessert, this ice cream is a conversation starter that elevates any occasion.
Storage Tips for Long-Lasting Freshness
Proper storage is crucial to maintaining the creamy texture and bold flavor of your homemade black sesame ice cream.
Once churned, transfer it immediately into a pre-chilled, airtight container to minimize melting and ice crystal formation.
Press a piece of plastic wrap directly onto the surface before sealing with the lid—this prevents freezer burn and keeps the flavor fresh.
Store it in the coldest part of your freezer, away from the door, where temperature fluctuations are minimal. For the best taste and texture, enjoy within 2–3 weeks.
If the ice cream becomes too hard, let it sit at room temperature for 5–10 minutes before scooping for a smooth, creamy serving every time.
Frequently Asked Questions About This Recipe
1. Can I make this without an ice cream maker?
Yes! While an ice cream maker creates the smoothest texture, you can make this recipe by freezing the custard base and stirring it every 30–45 minutes for 3–4 hours to break up ice crystals. The result may be slightly less creamy but still delicious.
2. What can I substitute for black sesame paste?
For a similar flavor, you can use roasted black sesame seeds finely ground into a paste with a food processor and a bit of neutral oil. Avoid raw black tahini, as it lacks the deep, roasted flavor needed for this recipe.
3. Can I make the custard base in advance?
Absolutely. The custard can be prepared and refrigerated for up to 7 days before churning. This is great for meal prepping and making fresh ice cream when needed.
4. How do I prevent ice crystals from forming?
Ensure the custard base is fully chilled before churning, transfer it quickly to a frozen container, and always press plastic wrap directly onto the surface before freezing to lock in creaminess.
5. Is this recipe dairy-free friendly?
While this version is dairy-based, you can experiment with full-fat coconut milk and plant-based cream for a non-dairy alternative. Keep in mind that texture and richness may vary slightly compared to the original recipe.
This recipe has been adapted and simplified from the original version by seriouseats. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.