4-Ingredient No-Churn Black Sesame Ice Cream

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.

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

4-Ingredient No-Churn Black Sesame Ice Cream


  • Author:
  • Prep Time: 15 mins prep time plus 5 hours in the freezer
  • Total Time: 15 mins prep time plus 5 hours in the freezer
  • Yield: 6 cups
  • Category: Dessert
  • Method: Freezer
  • Cuisine: Chinese

Description

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!


Ingredients

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

Instructions

  1. Chill a 6-cups volume loaf pan or baking pan in the freezer.
  2. 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.
  3. 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.
  4. 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.
  5. Freeze until the ice cream turns solid, about 5 hours.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 192cal
  • Sugar: 18.1mg
  • Sodium: 50mg
  • Fat: 11.8g
  • Carbohydrates: 19.1g
  • Fiber: 0.5g
  • Protein: 3.5g
  • Cholesterol: 39mg

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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10 thoughts on “4-Ingredient No-Churn Black Sesame Ice Cream

  1. Healthy World Cuisine

    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!

    Reply
  2. Milena | Craft Beering

    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:)

    Reply
  3. JESSICA

    MAGGIE, I’M SO EXCITED TO FIND A EASY RECEIPE FOR THIS. JUST A QUICK QUESTION, WHILE ITS FREEZING DO I NEED TO PUT ANY PLASTIC WRAP OVER IT?

    Reply
    1. Maggie Post author

      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 🙂

      Reply
  4. Andrew Ho

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

    Reply
    1. Maggie Post author

      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 🙂

      Reply