No-Churn Black Sesame Ice Cream

No Churn Black Sesame Ice CreamWhen life gives you black sesame seeds, you make ice-cream out of it.

A few months ago I found a jar of black sesame seeds that was on sale in my local Asian grocery store and as a bargain lover I just grabbed it thinking I could make some Japanese cuisines and garnish with some black sesame seeds to make the dishes look pretty. A few months later, I still have about 9/10 full of black sesame seeds because I just used a pinch of them for garnish. I think it’s going to take me years to finish the whole jar.

So I was thinking, what would be the best way to use these seeds quickly other than making a simple black sesame ice cream?

No Churn Black Sesame Ice CreamBlack sesame ice-cream is BIG in Japan. I know matcha (green tea powder) is probably the ingredient that was used the most frequent in Japanese dessert but if you go any Japanese restaurant that offers ice-cream, it would most likely have two choices: matcha or black-sesame. An article from Huffington post here shows how these tiny black seeds are used in many desserts.

This black sesame ice cream is super easy to make. NO ice-cream machine needed, NO churning needed, NO eggs needed as well. All you need is your food processor or an electric whisk and FIVE ingredients: black sesame seeds, honey, sweetened condensed milk, heavy cream and vanilla essence.

The key ingredient to make this black sesame ice cream to be creamy and not icy or sorbet-like is the condensed milk. This video from Everyday Food actually explains that condensed milk is high in sugar (that’s why you don’t see sugar in one of my ingredient’s list) and because the milk has been cooked down and become condensed, the water content has evaporated.

No Churn Black Sesame Ice CreamIf you don’t wish to use condensed milk you can use Donna Hay’s trick here. In her recipe, you can use normal fresh milk for the mixture, then freeze the mixture in separate zip-lock bags until it’s almost freezed, then take them out and blitz it again in the food processor to achieve that creamy texture.

I used both condensed milk and the double processing trick in this recipe so as you can see my ice-cream becomes so soft and smooth, but somehow it just melts so easily. I was panicking when I took these photos. :(

No-Churn Creamy Black Sesame Ice Cream
Cook time
Total time
Serves: 8
  • 1 can or 395 grams of sweetened condensed milk
  • 5 tbsp of roasted black sesame seeds
  • 3 tbsp of honey
  • ¾ teaspoon vanilla essence
  • 1½ cups whipping cream
  1. Place sesame seeds and honey in a food processor and blitz until the texture turns into a rough paste. Mix in condensed milk and vanilla essence. Process until smooth.
  2. Whip cream to soft peaks. Pour black sesame mixture into the whipped cream and fold gently to combine.
  3. Divide the mixture between 3 or 4 zip-lock bags and seal tightly while pressing out as much air as possible. Lay each bag flat and freeze for 2 hours or until just frozen.
  4. Remove the bags from the freezer and break up the mixture into small pieces. Place in a food processor and process until just smooth. Place the mixture into a large container and freeze for 2 hours or until firm.
Cooking time does not include the overnight freezing

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