Nutty and creamy, this super addictive black sesame ice cream requires just 4 ingredients and 5 hours ‘til it’s ready. No ice cream machine needed! (Vegetarian)
Raise your hand 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. But did you know that it is super easy to make black sesame ice cream at home?
Traditional black sesame ice cream not only requires an ice cream machine and a long ingredient list, but it also takes 1 to 2 days freeze the ice cream properly. That’s why I decided to figure out an easy black sesame ice cream recipe to make at home, to curb my summer craving!
In this recipe, you only need four ingredients and a loaf pan. And your ice cream will be ready in as quick as 4 to 5 hours.
Ingredients
When you’re ready to cook, you should have:
- Black sesame seeds
- Sweetened condensed milk
- Heavy cream
- Vanilla extract
- Salt
Cooking process
- Toast black sesame seeds.
- Grind them in a food processor.
- Add condensed milk and vanilla extract to the black sesame seeds, and blend them again.
- Beat heavy cream until a peak forms.
- Fold it into the black sesame mixture. Pour it into a loaf pan.
- Freeze for 5 hours and enjoy!
This ‘cooking’ looks so easy, doesn’t it?
Make your black sesame ice cream fancier
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 chunks or chips, macadamia nuts, and oreo cookies add great texture to the ice cream. Pick one ingredient you love and chop it into small chunks, then fold it to the black sesame and condensed milk mixture (between steps 3 and 4 of the recipe below).
2. Add a garnish
Some of my favorite garnishes include toasted black sesame seeds, crushed peanuts, and fresh mint leaves. Fresh berries are a great option too.
More delicious summer recipes
- Creamy Red Bean Popsicles (红豆冰棍)
- Mango Sticky Rice
- Black Rice Pudding with Coconut Milk
- Mom’s Best Honey Lemon Tea
- Three-Ingredient Avocado Smoothie
- Bubble Milk Tea
Black Sesame Ice Cream (No-Churn)
Ingredients
- 6 tablespoons black sesame seeds , roasted
- 1 can (14-oz.) condensed milk , sweetened
- 2 teaspoons vanilla extract
- 2 cups heavy cream , cold
- Pinch of salt
Instructions
- Chill a 6-cup loaf pan or baking pan in the freezer.
- Add the black sesame seeds into a medium-sized skillet and toast them over medium heat. Stir occasionally until you can hear a gentle sizzle as you lean towards the pan, 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.
- Pour the heavy cream into 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 condensed milk mixture into the whipped cream. Fold until just blended. Pour it into the loaf pan. Cover and transfer into the freezer.
- Freeze until the ice cream turns solid, about 5 hours or so. Enjoy!
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!
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!
God, how interesting. It must be so delicious.
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:)
Made it yesterday, so easy and turned out perfectly, great recipe thank you.
I’m glad to hear you like the recipe Mary! It’s perfect for summer isn’t it 🙂
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?
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 🙂
Can I use whipping cream instead of heavy cream? It is quite difficult to buy heavy cream in Malaysia. TQ.
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 🙂
hi ! can I use ready packed black sesame powder instead of seeds? I don’t own a food processor.
Hooray for no-churn ice cream! Delicious 😛
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.
Thank you for the recipe. I wasn’t sure how much toasted sesame seeds to add to get a good flavour.
How many tablespoons of black tahini if I’m using?
Hi El, you can use 6 tablespoons black tahini to replace the sesame seeds.
Hello Maggie,
Can I use this on a soft serve ice cream machine?
Hi Richard, I’ve never tried the recipe using a soft-serve ice cream machine but I think you can.
.
It is easy and really yummy! Thank you for sharing the recipe!
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 ?
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.
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!
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
elaine
I was craving this ice cream & got super lucky finding this quite simple recipe-THANK YOU, it’s deeeelicious! 😁
Can you use black tahini, if so, how may tablespoons?
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!
I only have sesame powder — can I use that in a 1:1 ratio to the sesame seeds?
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 !
EXCELLENT!
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.