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toasted black sesame ice cream featured img

Black Sesame Ice Cream (黒ゴマのアイスクリーム)

  • Author: Yuto Omura
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings 1x


How to make rich and delicious black sesame ice cream from scratch (no ice cream machine required!)



Black sesame paste

  • 1 1/2 tbsp black sesame seeds
  • 1/2 tbsp freshly boiled water
  • 1/2 tbsp sugar

Ice Cream

  • 200ml whole milk
  • 200ml heavy cream (37% or higher)
  • 1/4 tsp vanilla essence
  • 2 egg yolks
  • 70g sugar
  • 1 tsp corn starch
  • Ice for cooling (optional)


Black Sesame Paste

  1. Before starting, place a steel container for your ice cream in the freezer.
  2. Start by grinding 1 1/2 tbsp of black sesame seeds using a mortar and pestle.
  3. Once smooth, transfer to a small bowl. Make sure to brush the powder out of the grooves too. (I use a dry pastry brush.) Add 1/2 tbsp of sugar and mix.
  4. Add 1/2 a tbsp of hot water to make a paste. Set aside for later.

Ice cream

  1. Add 200ml of whole milk, 200ml of heavy cream and 1/4 tsp of vanilla essence to a sauce pan. Heat on low and mix continuously until 60C (140F) or until small bubbles appear around the edges of the pan. (Alternatively you can heat it in a jug in the microwave in 20-30 second intervals. Just be careful not to overheat and scold the milk.)
  2. Once hot, remove the pan from the stove and set aside.
  3. In a heat proof bowl mix two egg yolks, 70g sugar, 1 tsp cornstarch and your black sesame paste until smooth.
  4. Add 1 ladle of the milk/cream mixture to the bowl and whisk. This will temper the eggs and prevent them from cooking.
  5. Gradually pour the rest of the milk/cream into the bowl while whisking. 
  6. Wipe out the saucepan and pour the contents of the bowl back in. You can also wipe out the bowl ready for later.
  7. Return the saucepan to the stove and heat on low while mixing continuously with a spatula. 
  8. Once the mixture has thickened to a custard consistency, pour it back into the heatproof bowl and cover with a piece of plastic wrap touching the surface. (This will prevent a skin from forming on the top.)
  9. Place the bowl in an ice bath and allow the mixture to chill for 15-20 minutes. (You can stir it occasionally to speed up the cooling process.)
  10. Once cooled, take your container from the freezer and pour the mixture inside. Cover it with plastic wrap or a lid and place it in the coldest part of your freezer.
  11. Mix every 30 minutes for 3 hours (6 times in total), I recommend setting a timer so you don't forget! 
  12. Leave it in the freezer for a further 2-3 hours to fully set.
  13. Take it out of the freezer 5-10 minutes before serving.
  14. Enjoy!


If you use premade black sesame paste (neri goma) instead of making your own, substitute with 2 tbsp.

When doubling or tripling the recipe, freezing time might take longer. 

  • Chilling/Freezing Time: 3 hours 20 mins
  • Cook Time: 10 mins
  • Category: Sweets
  • Method: Freezing
  • Cuisine: Japanese

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