Recipe Highlights
Black sesame ice cream is one of my favorite ways to introduce people to Japanese-style ice cream. The flavor may sound surprising at first, but it’s a classic in many Japanese and Chinese sweets. I love how it turns out smooth with a deep, toasted flavor every time.
Here’s why I keep coming back to this recipe:
- Real black sesame paste for deep, toasty flavor
- Lighter texture from folding in whipped cream
- Versatile—use it to fill mochi ice cream or top anmitsu
If you love Japanese ice cream, try my Matcha Ice Cream, Yuzu Ice Cream, and Azuki Red Bean Ice Cream next!
What is Black Sesame Ice Cream?
Black Sesame Ice Cream (黒ゴマのアイスクリーム) is a popular dessert flavor across Asia, made by swirling toasted black sesame paste into a rich, creamy base.
When the sesame seeds are toasted and ground into paste, they turn from grey to a deep, glossy black. That’s what gives the ice cream its dark, speckled color and rich nutty aroma.
Ingredients for Black Sesame Ice Cream
Find the printable recipe with measurements below.
How to Make Black Sesame Ice Cream
Please note this recipe needs at least 8 hours of chilling, churning, and freezing.
- Toast and grind the seeds. If untoasted, toast in a dry frying pan over medium heat until they pop. Cool, then grind finely.
- Make the custard. In a large bowl or stand mixer, whisk egg yolks and sugar. Add honey, ground sesame, and black sesame paste. Whisk in milk, then cook over medium-low heat, stirring constantly, until it thickens.
- Cool and flavor. Set the custard over an ice bath to cool, then add the vanilla extract.
- Whip and fold the cream. Whip heavy cream and salt to soft peaks. Fold into the cooled custard with a spatula and chill completely.
- Churn, freeze, and serve. Churn with an ice cream maker until thick and freeze until firm. Without a machine, freeze in an airtight container, stirring every few hours until ready to serve.
Storage Tips
To store: Keep it in an airtight container in the freezer for up to 2 weeks. Press a piece of plastic wrap directly onto the surface before sealing to help prevent ice crystals. Enjoy it sooner for the best flavor, color, and texture.
Variations
This recipe is flexible—here are some ideas to get you started.
- Swap in black tahini. If you can’t find black sesame paste, unsweetened black tahini works too. It’s thinner and slightly more bitter, so add a bit more honey and sugar to balance it out.
- Make it dairy-free. Swap in full-fat coconut milk and coconut cream for the milk and heavy cream. I haven’t tested this combo yet, but it’s next on my listlet me know in the comments if you try it first!
- Skip the ice cream maker. For a no-churn version, freeze the chilled base in a shallow pan, stirring every few hours until it’s fully frozen.
What to Serve Black Sesame Ice Cream
Black sesame ice cream is delicious on its own, but for a fuller dessert course, pair it with one of these:
- Anmitsu – Serve a small scoop in this chilled traditional Japanese fruit dessert alongside mochi and kanten jelly.
- Mochi Ice Cream – Wrap a scoop of the finished ice cream in mochi dough for a chewy, bite-size treat.
FAQ
Why does the base need to chill for so long before churning?
The rest lets the fat in the cream stabilize for a smooth finish. It also gives the black sesame flavor more time to deepen, so don’t skip this step if you want a smooth, scoopable ice cream.
Can I reduce the sugar or honey in this recipe?
Yes, you can cut back slightly—up to a tablespoon or two. Sugar helps keep homemade ice cream soft and scoopable, so cutting out too much can leave it hard and icy.
What’s the difference between Japanese black sesame paste and unsweetened black tahini?
Japanese black sesame paste is made from toasted black sesame seeds, giving it a deeper, more complex, nutty flavor—closer to a rich nut butter with more roasted depth and a thicker consistency. The unsweetened black tahini, is typically made from raw untoasted black sesame seeds, giving it a lighter, more bitter flavor and a thinner, more pourable texture.
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Black Sesame Ice Cream
Before You Start
- This recipe needs 8+ hours of chilling, churning, and freezing time.Gather all the ingredients.
To Prepare the Sesame Seeds
- Toast 2 Tbsp toasted black sesame seeds in a dry frying pan over medium heat to bring out more fragrance. Shake until they start to pop and smell nutty, 3–5 minutes. Transfer to a Japanese mortar and pestle and grind them finely.
To Make the Custard
In a stand mixer bowl fitted with a whisk attachment, add ⅓ cup sugar and 3 large egg yolks. Whisk on medium-high speed until pale yellow, about 2–3 minutes.
Add 2 Tbsp honey, 3 Tbsp black sesame paste, and the ground sesame seeds. Whisk on low speed until combined.
- Bring 1⅔ cups whole milk to simmer in a small pot (or microwave it until steaming, but not boiling).With the mixer on low speed, add the hot milk in a slow stream until combined, about 30 seconds.
- Transfer the mixture to a small pot. Warm it over medium-low heat, stirring constantly, until the custard thickens and reaches 176ºF (80ºC). Remove the pot from the heat and set it in a large bowl of iced water to cool. Stir in 1 tsp pure vanilla extract.Nami’s Tip: Do not exceed 181ºF (83ºC), since the eggs will scramble.
To Add the Whipped Cream
- Clean the stand mixer bowl thoroughly, making sure there’s no trace of oil or fat, which can prevent the cream from whipping properly. Add ¾ cup heavy (whipping) cream and ⅛ tsp Diamond Crystal kosher salt. Whisk carefully to avoid overbeating, and stop as soon as soft peaks form. Transfer the whipped cream to the cooled custard using a spatula.Nami’s Tip: Look for thick and billowy cream with light swirl marks and a peak that gently droops when you lift your whisk. Soft peaks create a light and aerated ice cream base, while stiff peaks will make it dense and heavy.
- Fold the whipped cream into the custard until combined, but do not overmix. Chill it in the refrigerator for several hours (or overnight) until completely cold.
To Churn, Freeze, and Serve
- Ice cream maker: Process the mixture in your ice cream maker according to the manufacturer’s instructions. Churn until it thickens dramatically and the motor begins to labor, about 25 minutes. Transfer the ice cream to an airtight container and freeze it until firm and completely frozen, at least 4 hours (or overnight). Scoop and serve.No-churn method (optional): Transfer the mixture to a shallow, airtight container and put it in a freezer. Stir every few hours (3–4 times) to break up the ice crystals until it’s firm and completely frozen. Before serving, Temper the ice cream container in the fridge for 15–20 minutes to soften evenly. Dip your metal scoop in hot water for 30 seconds, then wipe it dry. Drag the scoop in a shallow “S” shape to roll a perfect ball, then serve immediately.
To Store
Keep it in an airtight container in the freezer for up to 2 weeks. Press a piece of plastic wrap directly onto the surface before sealing to help prevent ice crystals. Enjoy it sooner for the best flavor, color, and texture.
Ingredients
- Black sesame paste: Find 100% pure black sesame paste sold at Japanese grocery stores and on Amazon. You can also make my Black Sesame Paste recipe at home with a 3-cup food processor.
Variations
- Swap in black tahini. If you can’t find black sesame paste, unsweetened black tahini works too. It’s liquidy and slightly bitter, so adjust the honey and sugar.
- Make it dairy-free. Swap in full-fat coconut milk and coconut cream for the milk and heavy cream. I haven’t tried this combo yet, but it’s next on my list now that I’m more lactose intolerant myself.
Serving: 1QT, Calories: 1165kcal, Carbohydrates: 89g, Protein: 23g, Fat: 83g, Saturated Fat: 38g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 27g, Cholesterol: 558mg, Sodium: 280mg, Potassium: 677mg, Fiber: 3g, Sugar: 77g, Vitamin A: 2682IU, Vitamin C: 2mg, Calcium: 564mg, Iron: 4mg
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Editor’s Note: This post was originally published on July 11, 2012, and republished with more helpful information on July 29, 2026.
