4-Ingredient No-Churn Black Sesame Ice Cream

5 from 11 votes
Email Facebook LinkedIn Mix Pinterest Reddit Twitter
This post may contain affiliate links. Read our disclosure policy.

Nutty and creamy, this super addictive black sesame ice cream only requires 4 ingredients and 5 hours ‘til it’s ready. No ice cream machine needed!

Black Sesame Ice Cream | Homemade | Recipes | Party | No Churn | Desserts | Easy | Asian | Chinese | Summer

Raise your hands if you love black sesame ice cream as much as I do! It is one of my must-have desserts whenever I visit an Asian market. The only problem is, our Asian market is so far and we make a trip about once a month. That’s why I decided to find an easy black sesame ice cream recipe to make at home, to curb my summer craving!

Traditional black sesame ice cream not only requires a ice cream machine and a long ingredient list, it takes 1 to 2 days ahead to freeze the ice cream properly.

Recently I’ve learned a secret to create no-churn ice cream from Food Network. The no churn ice cream works like magic. It only requires two ingredients – sweetened condensed milk and heavy cream. And your ice cream will be ready in as quick as 4 to 5 hours. I used this method as a base to create this black sesame ice cream and the result was beautiful.

Black Sesame Ice Cream | Homemade | Recipes | Party | No Churn | Desserts | Easy | Asian | Chinese | Summer

Black Sesame Ice Cream | Homemade | Recipes | Party | No Churn | Desserts | Easy | Asian | Chinese | Summer

How to make no-churn black sesame ice cream

  1. Toast black sesame seeds with low heat until they sizzle and smell very fragrant.
  2. Grind them in a food processor until oil starts to seep. The mixture will become a bit sticky and almost like a paste. This step will make sure we thoroughly release the flavor of the black sesame seeds.
  3. Add condensed milk and vanilla extract to the black sesame seeds, and blend them again.
  4. Beat heavy cream until a peak forms.
  5. Fold it with the black sesame mixture. Pour into a loaf pan.
  6. Freeze for 5 hours and enjoy!

4-Ingredient No-Churn Black Sesame Ice Cream Cooking Process

Black Sesame Ice Cream | Homemade | Recipes | Party | No Churn | Desserts | Easy | Asian | Chinese | Summer

The ‘cooking’ looks so easy doesn’t it?

Here are some extra tips to make your ice cream taste even better.

  1. Add texture to the ice cream

Ingredients such as white chocolate, macadamia nuts, or oreo cookies add great texture to the ice cream. Pick out one ingredient you love and chop it into small chunks, then fold it to the black sesame and condensed milk mixture (between step 3 and 4 of the recipe below).

  1. Add garnish

Some of my favorite garnishes include toasted black sesame seeds, crushed peanuts, or fresh mint leaves. Fresh berries are great options too.

  1. Different servings ways

Serve the black sesame ice cream on a snow cone for a fun party dessert. Or serve it on a waffle to make a scrumptious Sunday breakfast!

4-Ingredient No-Churn Black Sesame Ice Cream Cooking Process

More delicious summer recipes

Black Sesame Ice Cream | Homemade | Recipes | Party | No Churn | Desserts | Easy | Asian | Chinese | Summer

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Want to Know More?Receive our 5-Day Chinese Cooking Crash Course & Recipe Updates! Subscribe
4-Ingredient No-Churn Black Sesame Ice Cream

4-Ingredient No-Churn Black Sesame Ice Cream

5 from 11 votes
Nutty and creamy, this super addictive black sesame ice cream only requires 4 ingredients and 5 hours ‘til it’s ready. No ice cream machine needed!
Author: Maggie Zhu
Course: Dessert
Cuisine: Chinese
Prep Time: 20 hours 6 minutes
Servings: 6 cups


  • 6 tablespoons black sesame seeds , roasted
  • 1 can (14-oz) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 2 cup heavy cream cold
  • Pinch salt


  • Chill a 6-cups volume loaf pan or baking pan in the freezer.
  • Add sesame seeds in a medium-size skillet and toast over medium heat. Stir occasionally until you can hear a gentle sizzle if you lean towards the sesame seeds, about 5 minutes. Turn to low heat and toast for another minute, or until you smell a strong nutty aroma. Transfer to a big plate to cool for 5 minutes.
  • Transfer the sesame seeds to a food processor. Mix until it just starts to form a paste. Add condensed milk, vanilla and salt. Mix until everything is combined. Transfer to a big bowl.
  • Add the heavy cream in a large deep bowl. Whip with a mixer on medium-high speed, until it forms firm peaks, about 2 minutes. Transfer about 1 cup of the whipped cream into the condensed milk mixture. Fold with a rubber spatula until just combined. Then transfer the lightened condensed milk mixture into the whipped cream. Fold until just blended. Pour into the loaf pan. Cover and transfer into the freezer.
  • Freeze until the ice cream turns solid, about 5 hours.


Serving: 1/2 cup, Calories: 192kcal, Carbohydrates: 19.1g, Protein: 3.5g, Fat: 11.8g, Cholesterol: 39mg, Sodium: 50mg, Fiber: 0.5g, Sugar: 18.1g
Did You Make This Recipe?Don't forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

Receive our FREE 5-Day Chinese Cooking Crash Course & Recipe Updates!


Leave a Review!

I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

Rate This Recipe!

Reader Questions and Reviews

  1. Healthy World Cuisine says:

    5 stars
    Love black sesame ice cream! So refreshing and delicious. Have you ever tried making this with milk alternatives? Will have to sort that out so that we can enjoy this this summer! BTW congrats on making the top 100 Asian Food Bloggers list. Well done! Pinned!

    • Maggie says:

      Hi Bobbi, I’m pretty sure you can use milk alternatives. Minimalist Baker has a vegan no-churn ice cream formula: https://minimalistbaker.com/no-churn-vegan-chocolate-ice-cream/
      Pretty sure you can replace the chocolate with the black sesame seeds and make a great ice cream 🙂
      Thanks so much for sharing and have a great day!

  2. Jeff says:

    God, how interesting. It must be so delicious.

  3. Milena | Craft Beering says:

    5 stars
    I am completely blown away by this one Maggie! I have only tasted sesame ice-cream once and this recipe literally puts it within reach. Thank you for working on and developing it. Looks incredible. We are in the same boat when it comes to shopping at an Asian market. Our closest is about an hour and a half away and you can be certain we make a very detailed list of items to buy so we don’t forget anything! I usually leave with too many green papayas:)

  4. Mary says:

    5 stars
    Made it yesterday, so easy and turned out perfectly, great recipe thank you.

    • Maggie says:

      I’m glad to hear you like the recipe Mary! It’s perfect for summer isn’t it 🙂

  5. JESSICA says:


    • Maggie says:

      Hi Jessica, you don’t need to put a plastic wrap over it when you freeze it. Although if you plan to store the ice cream in the freezer for a long time, covering it with plastic wrapper will prevent the ice cream from absorbing other odor from the freezer.
      Glad you decided to try out the recipe! Let me know how the ice cream turns out 🙂

  6. Andrew Ho says:

    5 stars
    Can I use whipping cream instead of heavy cream? It is quite difficult to buy heavy cream in Malaysia. TQ.

    • Maggie says:

      Hi Andrew, I’m pretty sure you can use whipping cream to replace the heavy cream. Happy cooking and hope your ice cream turns out great 🙂

  7. cheok says:

    hi ! can I use ready packed black sesame powder instead of seeds? I don’t own a food processor.

  8. Emma says:

    5 stars
    Hooray for no-churn ice cream! Delicious 😛

  9. susan says:

    Great taste, very easy, but after a whole night in the freezer it is still just creamy, not solid. What did I do wrong? I want to use it for ice cream sandwiches but it is too soft. Any suggestions? will try putting it in my churn.

  10. A_Boleyn says:

    Thank you for the recipe. I wasn’t sure how much toasted sesame seeds to add to get a good flavour.

  11. El says:

    How many tablespoons of black tahini if I’m using?

    • Maggie says:

      Hi El, you can use 6 tablespoons black tahini to replace the sesame seeds.

      • Richard says:

        5 stars
        Hello Maggie,

        Can I use this on a soft serve ice cream machine?

      • Maggie says:

        Hi Richard, I’ve never tried the recipe using a soft-serve ice cream machine but I think you can.

  12. Retno says:

    It is easy and really yummy! Thank you for sharing the recipe!

  13. Jane says:

    5 stars
    Hi Maggie,
    First time I made it turned out to be very good.
    The second round I made a mistake, where I whisk the cream too much and it become buttery. Afterwards I tried to mix it with the sesame paste and put it in the freezer. The ice cream turned out gritty with some bubbles of fat on top. Is there a solution for this ?

    • Maggie says:

      Hi Jane, I’m sorry to hear your ice cream didn’t turn out well the second time. I”m afraid I don’t have a great solution because I never added the sesame paste after freezing the ice cream.

    • Teanda says:

      Hi, Jane,
      If you ever whip your cream too much, just add more cream and whip it in until you get the desired consistency. It happens to the best of us!

  14. Elaine Yip says:

    Great , simple recipe to make ice cream! Love black sesame . Although I find it very sweet , adding one can of condensed milk, is there a solution to fix the sweetness.

    Hope there’s a solution as I don’t want the ice cream go to a waste.

    Thank you

  15. Esther says:

    5 stars
    I was craving this ice cream & got super lucky finding this quite simple recipe-THANK YOU, it’s deeeelicious! 😁

  16. El says:

    Can you use black tahini, if so, how may tablespoons?

  17. Becca says:

    5 stars
    Wow! So creamy, nutty, and delicious! I grew up in the San Francisco area where there were plenty of ice cream parlors with Asian flavors. I’ve sorely missed these special flavors since moving away, but so glad to have found this recipe!

  18. M says:

    I only have sesame powder — can I use that in a 1:1 ratio to the sesame seeds?

  19. Emily says:

    Hi there ! I would love to make this, but I only have black sesame seeds that are already ground up. Do you think it would still work if I just toast them lightly, then follow the same steps in the food processor? I’m worried they won’t release the same amount of oil as whole sesame seeds…would you recommend adding a few tbsps of oil maybe? Thank you in advance !

  20. Amanda P says:

    5 stars
    I was looking for this because a local ice cream place makes black sesame tahini ice cream sandwiches with chocolate chip cookies that’s the perfect balance of savory, salty and sweet.
    I made this recipe with a little extra salt, a tablespoon or so of tahini, and chocolate chips (mixed in at the end).
    It’s so gooooood.

  21. McKlem says:

    5 stars
    Are you sure this uses 2 CUPS of heavy whipping cream?

    My 17 y.o. made this last night and made the mistake of using only 1 cup. (There was an extra carton left in the fridge.) It was still wonderful, and it took up 80% of the loaf pan so I’m not sure that there would have been room for the extra cup of whipped cream.

    In any case, this ice cream has a very unique flavor, and even my picky teen loved it.

Omnivore's Cookbook: Make Chinese Cooking Easy
BuzzFeedGood HousekeepingHuffington PostLucky ChowMSNReader's DigestSaveurYahoo! News

FREE 5-Day Chinese Cooking Crash Course

Cooking delicous Chinese food is easier than you think!





Follow us on Facebook