This homemade black sesame ice cream has an intense nutty flavor that you will love! Toasted black sesame will be blended into a paste, then mixed with the cream, it’s not just quick and easy to make but also bold and delicious.
This ice cream is a sesame lover’s dream. Honestly, I only came across the idea when this nutty ice cream was served alongside their signature matcha ice cream at Maiko Matcha café. It was creamy and luscious and full of nutty flavor. I fell in love with it immediately! The ice cream place is far away from our home, and the flavor will be in rotation every month, which means if I really want black sesame ice cream, I have to wait at least a couple months until it comes back. These reasons had me make up my mind: I am gonna recreate this black sesame ice cream at home.
BLACK SESAME ICE CREAM INGREDIENTS
This recipe does require a handful of ingredients that you may have on hand.
Black Sesame: For this ice cream, black sesame is the star. You can always substitute with white sesame; however, I find black sesame seeds nuttier and crunchier than white sesame.
Sweetened Condensed Milk: Condensed milk plays as a sweetener in this recipe. You can use sugar, honey or maple syrup. Your choice of sweetener.
Heavy Cream: I regularly use heavy cream as the base in most ice cream recipes since it adds creaminess and richness to the ice cream. Otherwise, you can use coconut cream as an alternative. When it comes to coconut cream, my favorite brands are Savoy and Aroy-D. It has a distinct, rich coconut flavor, which I like a lot. In this recipe, I use the combination of heavy cream and coconut cream because I like to have the best of both worlds.
Vanilla Extract and Salt: I prefer to use a bit of extract and a pinch of salt to add a depth of flavor and balance to the ice cream.
TOAST BLACK SESAME
If there is one thing in this recipe to make this ice cream become the best, it’s toasting the sesame seeds. Toasting the seeds really enhances the fragrance, crunchy texture, and nuttiness of the seeds, which gives the ice cream an extra boost of sesame flavor.
You can toast the sesame seeds for 5-7 minutes on the stovetop on medium-low heat or 8-10 minutes in the oven. If you toast the seeds on the stovetop, you will heat a clean dry pan over medium low heat, then add the sesame seeds and keep stirring with a wooden spoon for 5-6 minutes until the seeds are slightly popping and you can smell the aroma.
If you choose the oven method, you will preheat the oven to 350ºF (175ºC) and spread the seeds onto parchment paper on a baking sheet in an even thin layer. Bake for 3 minutes until they give off the aroma, open the oven door and stir with a wooden spoon so they can toast evenly. Keep stirring occasionally. This process typically takes 8-10 minutes.
Be careful as black sesame seeds are harder to see when they are done, otherwise, they will get burnt. Once it’s done, remove from the heat/ stove immediately and stir for a minute. Let it cool before blending with cream.
HOW TO MAKE BLACK SESAME ICE CREAM
Once the seeds are toasted, you will blend them with heavy cream in a blender or a food processor until it forms a thick and smooth mixture.
In a large bowl, whip the heavy cream until stiff peak forms. Pour the sweetened condensed milk mixture into the whipped cream, followed by black sesame paste, vanilla extract and salt and fold together with a spatula until well-combined. Transfer to a large airtight container, cover, and freeze until firm, at least 6 hours.
I hope you’ll make this recipe and love it as much as I do! If you do make it, make sure to take a photo and tag me on Instagram so I can see it!
More Ice Cream Recipes:
Black Sesame Ice Cream
Equipment
- Hand Mixer
Ingredients
- 1/2 cup (70g) black sesame seeds
- 2 1/2 cups (600ml) very cold heavy cream, place heavy cream in the freezer 15 minutes before whipping
- 3/4 14-ounce can (300g) sweetened condensed milk
- 2 teaspoons (10ml) vanilla extract
- 1/4 teaspoon salt
Instructions
To Toast Sesame Seeds
- Stovetop method: Place a clean dry pan over medium low heat, then add the sesame seeds and keep stirring with a wooden spoon for 5-6 minutes until the seeds are slightly popping and you can smell the aroma. Remove from heat and stir for one minute.
- Oven method: Preheat the oven to 350ºF (175ºC). Spread the seeds onto parchment paper on a baking sheet in an even thin layer. Bake for 3 minutes until they give off the aroma, open the oven door and stir with a wooden spoon so they can toast evenly. Keep stirring occasionally. This process typically takes 8-10 minutes, until the seeds are popping and fragrant. Remove from the oven.
To Make Ice Cream
- Place toasted sesame seeds and 1 cup of heavy cream in a blender or a food processor and pulse until it forms a thick and smooth mixture. It’s ok if small grains remain in the mixture.
- In a large mixing bowl, using a handheld or stand mixer on medium-high speed, whip the heavy cream for 3-4 minutes until stiff peak forms. Pour condensed milk into whipped cream, followed by black sesame paste, salt and the vanilla extract, and fold the mixture together with a rubber spatula until well-combined.
- Transfer to a large airtight container, cover with plastic wrap and chill in the freezer for at least 6 hours (preferably overnight).
Notes
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