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5 from 6 votes

Toasted black sesame ice cream

My homemade toasted black sesame ice cream has a wonderful nuttiness and intense sesame flavor against a creamy custard enriched with coconut cream. 
Prep Time30 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: Japanese
Servings: 8 servings
Author: Vy Tran


  • Ice cream machine
  • Spice grinder
  • Pestle and mortar


Black sesame paste

  • ½ cup black sesame seeds
  • 1 ½ tbsps sesame oil
  • 1 tablespoon powdered sugar

Ice cream base

  • 1 ½ cups heavy cream
  • 1 ½ cups coconut cream
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 4 small egg yolks
  • 2 tbsps toasted black sesame seeds for garnish (optional)


Black sesame paste

  • To make the black sesame paste, add black sesame seeds in a dry skillet and toast the seeds over medium-low heating for 2 minutes or until fragrant.
  • Transfer the toasted sesame seeds into spice grinder and pulse for 2 minutes. The sesame seeds should have a fine texture and no big pieces are noticeable. You can also use a food processor if you don't have a spice grinder.
  • Add the ground sesame seeds, sesame oil, and powdered sugar to a mortar and use the pestle and pound the mixture until it forms a sticky paste.

Ice cream base

  • In a medium heatproof bowl, whisk the yolks just to break them up and whisk in ¼ cup sugar. Set aside.
  • In a heavy non-reactive saucepan, combine heavy cream, coconut cream, salt and ¼ cup sugar.
  • Put the pan over medium heat and let the mixture boil gently to bubbling just around the edges (gentle simmer).  Reduce the heat to low.
  • Carefully measure out ½ cup of hot cream mixture. Whisk in the hot cream mixture while whisking the eggs constantly.  Continue tempering the eggs by adding another ½ cup of hot cream to the bowl with the yolks.
  • Pour the cream-egg mixture back to the saucepan and cook over medium-low heat, stirring constantly until it is thickened and coats the back of a spatula, about 12-15 minutes.
  • Strain the base through a fine-mesh strainer into a clean container.
  • Whisk in the black sesame paste until fully incorporated.
  • Pour the mixture into a 1-gallon Ziplock freezer bag and submerge the sealed bag in an ice bath until cold, about 30 minutes. Refrigerate the ice cream base for at least 2 hours or overnight. I like to refrigerate the base overnight for the most flavor.
  • Pour the ice cream base into the frozen canister of your ice cream machine and follow the manufacturer’s instructions.
  • Spin until thick and creamy about 25-30 minutes.
  • Pack the ice cream into a storage container, press a sheet of parchment directly against the surface and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
  • When ready to serve, scoop ice cream into bowls. Top with toasted black sesame seeds (optional)