Name: How To Make Black Sesame Ice Cream (No Churn Ice Cream Recipe)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Japanese
Ingredients: 3 Egg Yolks; 80 g Granulated Sugar; 200 ml Milk; 3 Tbsp Black Sesame Paste; 200 ml Heavy Milk (Preferably with a milk fat content of at least 35%)

How To Make Black Sesame Ice Cream (No Churn Ice Cream Recipe)

Black Sesame Dessert Ice Cream Make Ahead No Churn Popular Summer Vegetarian

Black Sesame Ice Cream is a striking and visually unique dessert that might surprise those accustomed to traditional colorful ice cream flavors. Its deep gray color and rich, nutty flavor make it an unforgettable treat.

Originating from Japan, this ice cream is beloved for its toasty, nutty taste and creamy texture, which makes it highly addictive and surprisingly guilt-free due to the nutritional benefits of black sesame seeds.

Black sesame seeds are known for their health benefits, including being high in fiber and protein, and they are said to help lower cholesterol. This makes Black Sesame Ice Cream not only delicious but also a slightly healthier dessert option compared to many other flavors. You won't regret trying it.

You can buy black sesame ice cream at supermarkets or even convenience stores in Japan, but it is often sold as a limited seasonal flavor. Since the sesame seed harvest occurs in autumn, this ice cream is typically considered an autumn to winter treat.

A key ingredient in this ice cream is Nerigoma, a black sesame paste similar to tahini but with a more pronounced roasted flavor. While you might hesitate to buy black Nerigoma solely for ice cream, it's a versatile ingredient that can be used in various recipes, much like peanut butter or other nut pastes. For example, you can use Nerigoma to make our black sesame pudding and black sesame matcha latte recipes.

You can make your own Nerigoma; however, achieving a completely smooth consistency can be challenging. For a creamy texture in your ice cream, I strongly recommend purchasing ready-made Nerigoma.

If you have an ice cream maker, at Step 8, pour the mixture into the pre-frozen bowl of the ice cream maker and churn according to the manufacturer's instructions.

Homemade ice cream can absorb freezer odors easily, so it’s best to consume your Black Sesame Ice Cream within two weeks for optimal flavor and freshness.

This Black Sesame Ice Cream is sure to provide a memorable and enjoyable eating experience. Enjoy this nutritious and surprising dessert that offers a unique twist on traditional ice cream flavors!

Overview

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Total servings: 4

Difficulty: Easy

Ingredients

3 Egg Yolks
80 g Granulated Sugar
200 ml Milk
3 Tbsp Black Sesame Paste
200 ml Heavy Milk (Preferably with a milk fat content of at least 35%)

Expert's Tip

When living abroad, you can find sesame paste (tahini) at regular supermarkets or Asian markets, but black sesame paste is quite rare. It’s even more challenging to find high-quality black sesame paste. This Manten Black Sesame Paste is made specially soft and easy to use!

Instructions

1) Gathering the Ingredients

Gather the ingredients together.

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2) Mixing the Egg Yolks with Sugar

Beat the egg yolks and granulated sugar together with a whisk until the mixture becomes slightly pale.

3) Heating the Milk

Heat the milk over low heat until it is just about to boil (around 80°C or 176°F). Use a thermometer to avoid overheating.

adding the milk into the egg yolk mixture

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4) Combining the Egg Yolk Mixture and Milk

Gradually add the milk to the bowl with the egg yolks in three additions, mixing well each time. Add the black sesame paste and mix thoroughly, then strain the mixture into a large pot.

adding the black sesame mixture to a pot

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5) Heating the Black Sesame Custard Mixture

Stir the mixture with a spatula, scraping the bottom of the pot, and heat over low heat for about 10 minutes. When the temperature reaches 80°C (176°F) and the mixture begins to thicken, remove it from the heat.

straining the custard mixture one more time

mixing the mixture to evenly distribute the sesame seeds

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6) Cooling the Custard

Fill a large bowl with ice and place a smaller bowl on top. Strain the mixture again into the smaller bowl and stir it to cool down.

whipping the cream with an electric mixer

whipping the cream until it reaches soft peaks

adding the black sesame mixture to the whipped cream

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7) Whipping the Cream

Whip the heavy cream until it forms stiff peaks. Slowly add the chilled mixture to the whipped cream in three parts, mixing thoroughly after each addition.

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8) Freeze, Stir and Enjoy Your Black Sesame Ice Cream!

Transfer the mixture to a container, cover it and place it in the freezer. After about 3 hours, when the edges start to harden, take it out of the freezer and stir the mixture thoroughly using a spoon or a small whisk. Repeat this stirring process every 30 to 45 minutes until the entire mixture is fully frozen. Stirring 3 to 4 times until fully set will ensure a smooth texture.

About the author

Ayako Kidokoro

Ayako is a recipe writer based in Frankfurt, Germany. Though she is originally from Japan, she has lived across five countries both in America and Europe. She loves writing dessert-related recipes and sharing them with Japanese Taste readers, but she also loves educating people about Japanese tradition, culture, and language. She loves exploring and making new recipes from scratch, but other than food, she also loves doing yoga to help her stay in shape and relax.

View articles by Ayako Kidokoro