Black Sesame Ice Cream
by You will fall in love with my Black sesame ice cream fast! This Japanese-inspired homemade ice cream is super creamy and milky. Made with 2-ingredient black sesame paste, I’ll show you how to make it with or without an ice cream maker.
Imagine the deeply rich, nutty aroma with a touch of maple! Did I mention it’s also vegan and low carb, plus it only takes 10 minutes to blend?
Black sesame paste
The star of this ice cream is the Japanese-style black sesame paste! If you’ve never tried it, you are missing out!
The Japanese version of black sesame paste is made from toasted black sesame seeds, also known as kurogoma. It has a nutty, creamy, and slightly sweet taste. The texture is thick, almost similar to the consistency of peanut butter or the filling of black sesame mochi ice cream.
It’s different from the black tahini jars we see in U.S. supermarkets. Luckily, you can purchase it on Amazon or make my homemade Japanese sesame paste with only 2 simple ingredients – blend black sesame seeds with honey or maple syrup in a food processor or mini grinder until they become a thick paste.
Ingredients
You’ll be surprised to know that this black sesame ice cream recipe has no eggs and no condensed milk! So what do you need to make the best dairy-free ice cream?
- A whole can of full-fat coconut cream (14 oz.): Full-fat coconut cream is different from coconut milk, so make sure you buy the right one.
- Vanilla extract, coarse sea salt
- Black sesame paste: You can either use a store-bought Japanese-style paste or use our homemade Japanese black tahini.
- Dairy-free half and half: For this recipe, I use Nutpots vanilla flavor.
- Maple syrup
Substitutions and variations
- You can use vanilla powder instead of vanilla extract for the same result. You can also use it to make these chocolatey dairy-free fudge popsicles.
- If you’re short on time, store-bought Japanese-style black sesame paste (link in my recipe card) works just as well as my homemade black sesame paste.
- Honey or brown sugar are also good sweeteners if you’re not vegan.
- If you love toppings on your desserts, garnish the ice cream with toasted sesame seeds or finely chopped nuts.
Notes: I highly recommend that you use Japanese-style black sesame paste. You can use store-bought or make my homemade black sesame paste with only 2 ingredients!
Black tahini sold in U.S. grocery stores is not the same as the Japanese version. Black tahini has a thinner and runnier consistency and an astringent taste. The Japanese style is thicker and tastes smooth, sweet, and nutty.
How to make it
This delicious ice cream only takes 10 minutes to prepare. So, how do you make the best sesame ice cream with or without an ice cream maker?
- To prepare: Chill the coconut cream in the fridge, and the freezer bowl in the freezer overnight. To start, blend all the ingredients until smooth. This will be your ice cream base.
- Ice cream method: Using a spatula, pour the mixture into the ice cream maker and follow the manufacturer’s instructions. Once it’s done churning, you can enjoy it straight away as a black sesame soft serve. If you want a firmer texture, freeze it for 2 hours before serving.
- No-churn method: Transfer the ice cream mixture into an airtight, freezer-friendly container and freeze for 4 to 6 hours. Stirring it every 30 minutes for the first 2 hours of freezing will create a creamier texture.
- To serve: Thaw the black sesame icecream for 15 to 20 minutes before serving. Serve them in small bowls with your favorite toppings.
Note: You can also use an immersion blender to blend the ingredients until smooth, the same way I make my lavender honey ice cream.
How to make ahead, store, and serve
- Make-ahead: Prepare the black sesame paste in advance as you can keep them for longer (up to 1 month in the fridge or 6 months in the freezer).
- Storage: To preserve the creamy texture and nutty flavor, keep the black sesame seed ice cream in a freezer-safe, airtight container, for up to 2-3 months in the freezer.
- Serving: To serve, allow the ice cream to thaw at room temperature for 15-20 minutes before serving.
Note: As this recipe is dairy-free and uses no eggs, the texture will be a little hard after freezing it for several days, especially if it’s no churn. To make it creamy again, simply pop it into a blender to smoothen the texture.
What to serve it with
The nutty flavor of black sesame and creamy texture of the ice cream goes really well with slightly tart toppings and fresh summery drinks.
- Fruity toppings: I love serving mine with a teaspoon of instant pot strawberry compote, but you can also top it off with chopped nuts or other toppings of your choice.
- Refreshing drinks: Cool off during the summer with a tall glass of mango matcha ice tea, or this easy vegan Vietnamese iced coffee for a refreshing caffeine fix. Alternatively, this sake cocktail with grapefruit makes a chic pairing.
Tips for success
Here are some tips on making the best, creamy, rich ice cream with no condensed milk:
- Choose the Right Dairy Substitute: Canned full-fat coconut milk is an excellent substitute for dairy. It has a creamy and rich texture. Be careful not to confuse it with coconut milk as they’re not the same. Some recipes also use soaked and blended cashews, which gives a similar consistency.
- Chill the Coconut Cream: Remember to chill the can in the fridge overnight before making the ice cream!
- Japanese black sesame paste: Japanese-style sesame paste has a thick and smooth consistency. The toasted black sesame seeds have a sweeter taste. Black tahini sold in the U.S. has a thinner consistency and a more bitter flavor.
- Homemade black sesame paste: You’ll only need 2 ingredients to make your homemade paste – black sesame seeds and honey. Pan-roast the sesame seeds and blend them with honey in a spice grinder until they turn into a thick paste.
- Use a High-Powered Blender: A high-powered blender can help to create a smoother and creamier texture when blending the roasted sesame seed paste mixture.
- Chill the Mixture Thoroughly: Chill your ice cream mixture in the freezer for at least 2 hours for a soft serve texture. For a firmer texture, freeze it overnight.
- No-Churn Version: Use a metal spoon to stir the ice cream every 30 minutes for the first 2 hours of freezing.
FAQs
The main difference between the two is that black sesame PASTE is made by toasting black sesame seeds and grinding them with honey (or maple syrup) into a thick, glossy spread, whereas black TAHINI is made with raw sesame seeds, is typically unsweetened, and has a thinner and runnier consistency.
It has a rich black sesame flavor with a deeply rich nutty aroma, a hint of earthy undertone, and a touch of sweetness from the maple syrup.
It’s typically made by mixing heavy cream, egg yolk, whole milk, black sesame seeds, and honey with a whisk, which is then churned in an ice cream maker. Some recipes also use whipping cream, condensed milk, and/or cornstarch. This dairy-free recipe, however, has no eggs and no condensed milk.
More black sesame dessert ideas
If you love making this dessert, you’re in luck! Here are other easy recipes that you can make using the thick paste from black sesame.
Black sesame ice cream recipe
Video
Ingredients
- 14 oz. full fat coconut cream, unsweetened, 1 can
- 1 tsp vanilla extract
- ⅛ tsp coarse sea salt
- ¼ cup black sesame paste, or store-bought
- 3 tbsp dairy-free half-and-half
- 3-4 tbsp maple syrup, or honey
Instructions
- Chill the coconut cream in the fridge and put the freezer bowl in the freezer overnight.
- In a blender, add the ingredients from coconut cream to maple syrup. Blend for 30 seconds to 1 minute until smooth.
Ice cream method:
- Pour the mixture into an ice cream maker and churn following the manufacture’s instructions. The ice cream should firm up and turn it into a ball after about 20 minutes. You can enjoy it right away for a soft serve texture.
- For a more firm texture, transfer it into an airtight and freezer friendly container. Freeze for 2 hours before serving.
No churn method:
- Transfer it into an airtight and freezer friendly container. Freeze for 4-6 hours until firm.
- Optional step: for a creamier texture: use a metal spoon to stir the ice cream every 30 minutes for the first 2 hours of freezing.
Serving:
- To serve, allow the ice cream to thaw at room temperature for 15-20 minutes before serving.
Notes
- Because this recipe is dairy-free and with no eggs, after freezing it for several days, the texture will be a little hard. To make it creamy again, simply pop it back into a blender to blend again.
- Can I use black tahini instead?
The short answer is no. In the U.S. black TAHINIi is not the same as black sesame PASTE. Although the terms are loosely used interchangeably, the paste has a thicker consistency than tahini. - What’s the difference between black sesame PASTE and black TAHINI in U.S. grocery stores?
The main difference between the two is that black sesame PASTE is made by toasting black sesame seeds and grinding them with honey (or maple syrup) into a thick, glossy spread whereas black TAHINI is made with raw sesame seeds blend with oil and is typically not sweetened and with a thinner and runnier consistency. The flavor is also more bitter. - The nutritional label is estimated at 1/2 cup per serving.
Nutrition
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Just made this and it’s absolutely divine!
I had to change the method to work for me since it did not freeze in 2 hours. Instead of mixing it every 15 minutes, it had to be mixed every 40 minutes over the course of 7 hours (not really difficult since I work from home, I just set an alarm) and frozen overnight.
Also, the consistency is more like a sherbet than ice cream, which I like as it’s lighter and grittier – I think that’s mostly due to the coconut milk/cream I used being more watery than creamy.
For me, it was well worth the wait, I REALLLLLY miss black sesame ice cream! 😆
Thanks for the lovely recipe, Chihyu! 💕
Thanks so much for sharing, Ivee! I’ll leave a note on the recipe card about this. Thank you for your tip. I so appreciate it!
Wow!! I’m always so inspired by what you do. Incredible – that you provided a dairy free version too which is just what I need. Simple to make and yummy!
This is simply delicious. A great and easy way to enjoy healthy ice cream in hot summer!
Made with my kids over the weekend and both adults and kids loved it! I also love that it’s much healthier as there’s no added cane sugar or starch …etc.
Black sesame is so underrated outside of Asia, especially in dessert. Love this homemade version – much healthier to enjoy!
Thanks, Irena ! I totally agree! It’s so nutty delicious!
I used the store-bought black sesame paste – btw the Japanese-version is delicious! I was surprised it tastes very different from the black tahini jar I have at home. Next time, I’ll make my own sesame paste. Also, I did the no churn version – I chilled it in the freezer overnight and stir it ever 30 minutes for the first 2-3 hours. I also let it sit by the counter the next day for about 20+ minutes to let the ice cream melt a bit so it’s easier to scoop. You might be able to do it just by blending it again in a blender.
Hehe, Thanks, Megan! Black sesame ice cream is quite popular in Asia. I’m so happy I made a dairy-free version! :))
Ok seriously this is SO cool! I have never heard of black sesame ice cream but decided to give it a try. We have an ice cream maker at home so it came together quickly!
Haha. Thanks, Renee! Yup it’s quite fitting for Halloween !
Black sesame is one of my favorite flavors so when I saw this recipe I had to make it right away! It was simple and easy. I appreciate there’s no eggs involved so much quicker to make, too!
I had a feeling you’d know this recipe. Thanks, Jean!
This recipe is much simpler to make and works for me who just wants an easy recipe and enjoy a healthy creamy cooling summer treat!
I’ve never had black sesame paste so I wasn’t sure the flavor but I decided to give it a try. OMG it was nutty delicious! It’s like a deep roasted sesame seed flavor. I love that it’s easy and much healthier and lighter than most store-bought so we can eat more. HAHA!