Pin Black Sesame Ice Cream is my favorite way to serve a dessert that feels playful and sophisticated at the same time. The nutty aroma of roasted black sesame intertwined with creamy custard makes this Japanese-inspired treat a hit at family gatherings and kids’ parties. The candy eye garnish offers a whimsical surprise that always sparks smiles.
When I first tried black sesame ice cream in Tokyo, I was hooked by its richness and subtle sweetness. Recreating it at home brought back all the nostalgia—and my family quickly became fans too.
Ingredients
- Whole milk: gives a creamy base so the ice cream stays soft and scoopable. Use high-quality milk for the cleanest flavor
- Granulated sugar: adds sweetness without overpowering the sesame's natural nuttiness
- Heavy cream: ensures a silky rich texture. Choose fresh cream for best results
- Egg yolks: thicken the custard and give luscious body
- Pinch of salt: subtly balances flavors and rounds out the sweetness
- Black sesame seeds: deliver deep roasted flavor and beautiful color. Buy fresh seeds from an Asian grocer for best aroma
- Honey: adds floral sweetness and helps bind the paste. Local raw honey works especially well
- Water: blends with seeds to form a smooth versatile paste
- Candy eyes: make each scoop fun and appealing for all ages. Go for edible versions at baking supply stores or use small chocolate chips for an alternative
Instructions
- Toast the Black Sesame Seeds:
- Pour the black sesame seeds into a dry skillet over medium heat. Swirl occasionally for two to three minutes until you catch a warm nutty aroma. This step boosts flavor and makes the seeds easier to grind. Remove from heat and let them cool completely so they blend evenly
- Make the Sesame Paste:
- Tip cooled seeds into a food processor and pulse until they become a fine powder. Add honey and water then blend again scraping the sides often until a glossy smooth paste forms. If the mix looks crumbly add a spoonful more water to help it come together
- Prepare the Ice Cream Custard:
- In a saucepan combine milk sugar and a pinch of salt. Warm over medium heat but do not boil. When the mixture steams remove from heat. In a separate bowl whisk egg yolks until smooth. Pour in half the warm milk whisking constantly to gently raise the yolks' temperature without scrambling them
- Thicken the Custard:
- Pour the tempered yolk mixture back into the saucepan with remaining milk. Return to low heat and stir gently for five to ten minutes. Keep stirring until the mix thickens enough to coat the back of a spoon. Take care not to let it boil or curdle
- Strain and Combine Flavors:
- Remove from the heat and pour the hot custard through a fine mesh sieve into a clean bowl to ensure the smoothest texture. Stir in cold heavy cream and all black sesame paste until fully combined. The color should turn a striking charcoal gray
- Chill the Base Thoroughly:
- Cover the mixture and refrigerate for at least two hours. This step is crucial for developing flavors and ensuring a creamy texture after churning
- Churn the Ice Cream:
- Pour the chilled base into your ice cream maker. Churn according to the manufacturer’s instructions until thick and creamy usually around twenty to thirty minutes. The ice cream should mound softly when scooped
- Freeze to Set:
- Scrape the churned ice cream into a freezer safe container. Press a layer of parchment directly onto the surface if you want to prevent ice crystals. Freeze for at least two hours or until the ice cream is firm and scoopable
- Shape and Decorate Scoops:
- Scoop the ice cream into round balls and gently press two candy eyes on each scoop while still cold. Serve immediately or return to the freezer for up to twenty minutes to keep eyes set securely
Pin My favorite part is the toasted sesame aroma that fills the kitchen—every time I make this it reminds me how food can delight all your senses. My kids love adding the candy eyes themselves which has turned it into a fun weekend tradition.
Storage Tips
Once frozen the ice cream keeps well for about two weeks. Cover tightly to prevent freezer burn and press parchment over the top if you want a smoother finish to each scoop. I like scooping portions in advance so serving at a party goes quickly
Ingredient Substitutions
You can swap homemade paste with storebought black sesame paste called neri goma for a more intense flavor. If you cannot find candy eyes use small chocolate chips or pieces of white chocolate. Lactose-free milk can be used but the texture may change slightly
Serving Suggestions
Drizzle a little extra honey over each serving or sprinkle with toasted white sesame seeds. It pairs beautifully with matcha cookies or sliced ripe mango for an elegant touch
Pin Toasted black sesame creates a dessert that is both eye-catching and full of character. Serve with a smile and enjoy the compliments!