Black Sesame Ice Cream Recipe

Discover this dreamy black sesame ice cream recipe with a silky custard base and deep, nutty flavor that’ll have you coming back for seconds every time.

This black sesame ice cream delivers a gorgeously smoky, nutty flavor wrapped in the silkiest custard base you’ve ever scooped. Made with real Japanese black sesame paste and a handful of simple ingredients, it’s pure magic in a bowl.

I’ll never forget the first time I tasted black sesame ice cream at a tiny Japanese dessert shop—it was like discovering a whole new flavor dimension. That deep, almost chocolatey nuttiness with zero chocolate? Mind-blowing.

So naturally, I had to recreate it at home, and after lots of kitchen experiments (and plenty of taste-testing), this homemade black sesame ice cream was born. If you’re already smitten with creamy frozen treats, you’ll want to peek at our silky Middle Eastern ice cream too—it’s got that same luxurious texture.

Why You’ll Love This Black Sesame Ice Cream Recipe

This Japanese black sesame ice cream checks every box for ice cream perfection. It’s insanely creamy without being heavy, the flavor is sophisticated yet comforting, and honestly? It impresses every single person who tries it.

I love making this when I want something that feels special but doesn’t require fancy techniques or impossible-to-find ingredients. Plus, according to the ice cream wizards at Serious Eats, a proper custard base like this one creates that professional-level texture we’re all chasing.

Here’s why you’re going to obsess over this:

• Ridiculously creamy texture that melts perfectly on your tongue
• Complex, earthy flavor that’s nutty, slightly sweet, and totally unique
• Easier than you think—no tempering drama if you follow the steps
• Showstopper potential for dinner parties (trust me on this one)
• Uses authentic Japanese sesame paste for the real deal flavor

Nutritional Peek

Here’s what you’re looking at per generous scoop (recipe makes about 8 servings):

Nutrient	Per Serving
Calories	285
Protein	5g
Carbohydrates	24g
Fat	19g

Black Sesame Ice Cream Ingredients

Let’s talk about what goes into making this homemade black sesame ice cream so incredibly good.

Amount	Ingredient
6 ounces (about 3/4 cup; 170g)	Turbinado or light brown sugar—I prefer turbinado for that subtle molasses note
4 1/2 ounces (about 1/2 cup; 125g)	Egg yolks, from 7 large eggs—yes, that’s a lot of yolks! Save those whites for meringues
1/2 teaspoon (2g)	Diamond Crystal kosher salt; use half as much if you’ve got table salt
7 ounces (about 3/4 cup plus 2 tablespoons; 195g)	Heavy cream—the good stuff, full-fat all the way
8 ounces (about 1 cup; 225g)	Whole milk—don’t even think about skim here
6 ounces (about 2/3 cup; 170g)	Japanese-style black sesame paste, such as Kuki brand—this is your star player

A note on the sesame paste: Japanese black sesame paste (sometimes called “neri goma”) is what gives this ice cream its authentic, deep flavor. You can usually find it at Asian groceries or online. It’s different from tahini, so don’t substitute! The paste has this gorgeous, almost slate-gray color that turns your ice cream into a work of art.

For more tips on working with specialty ingredients, check out our tahini cream dessert—it’s a great introduction to sesame-based sweets.

Equipment

You don’t need a professional kitchen, just these trusty tools:

Essential:

• 3-quart stainless steel saucier or heavy-bottomed pot
• Whisk and flexible spatula
• Digital thermometer (game-changer for custards!)
• Fine-mesh sieve
• Large stainless steel bowl
• Ice cream maker
• 1-quart freezer-safe container with lid

Optional but nice:

• Immersion blender (for that picture-perfect uniform color)

Step-by-Step Instructions

Making black sesame ice cream from scratch is one of those things that sounds fancy but breaks down into totally manageable steps. Let me walk you through it.

Make the custard base: Grab your saucier and toss in the turbinado sugar, those gorgeous golden egg yolks, and salt. Give everything a good whisk until it’s smooth and slightly lighter in color—you’ll see it get a little fluffy, which is perfect. Now whisk in the cream and milk until everything’s completely combined. The mixture will look pale and dreamy at this point.

Cook it low and slow: Set your pan over medium-low heat and stir occasionally until the mixture feels warm when you dip a finger in (or check with your thermometer—should be around body temperature). Here’s where patience pays off: bump the heat up to medium and start stirring constantly with your flexible spatula.

You want to scrape the bottom and sides as you go so nothing sticks. Keep at it until the mixture is steaming hot but not bubbling—you’re looking for 155°F (68°C) on your thermometer, which takes about 8 minutes. If you see any bubbles forming, pull it off the heat immediately! (The goal is to gently cook those yolks without scrambling them.)

Add the magic: Take the pan off the heat and whisk in that beautiful black sesame paste. It’ll swirl in like dark ribbons at first, then blend into this stunning gray color. Pour everything through your fine-mesh sieve into a large bowl—this catches any bits that might’ve cooked too much and gives you that silky texture.

If you’re picky about having a perfectly uniform color (I totally am), buzz it with an immersion blender for about 30 seconds. This is purely for looks, but it makes the ice cream gorgeously smooth and even-toned.

Chill out: Fill your sink or a huge bowl with ice water and nestle your bowl of custard right in there. Stir it every so often while it cools down, which takes about 30 minutes. Once it’s cool to the touch, cover it up and pop it in the fridge until it’s thoroughly chilled—40°F (4°C) or colder.

I usually leave mine overnight because cold custard churns better, but 4 hours minimum will do the trick. (You can actually keep this custard base in the fridge for up to a week, which is perfect for make-ahead situations.)

Churn time: Before you start churning, stick your storage container for Black Sesame Ice Cream and spatula in the freezer—trust me, this helps your freshly churned ice cream stay cold when you transfer it. Churn the custard in your ice cream maker following whatever your machine’s instructions say.

You’ll know it’s ready when it looks fluffy, thick, and almost like soft-serve. Scrape it into your frozen container using the frozen spatula (see how smart that was?).

Patience pays off: You can totally dig in right away if you love soft-serve texture. But if you want scoopable ice cream, press plastic wrap directly onto the surface (this prevents ice crystals), close the lid, and freeze for about 4 hours until it’s properly hard.

Pro Tips & Guidance

Here’s what I’ve learned from making this black sesame ice cream recipe more times than I can count: temperature control is everything. That digital thermometer isn’t optional in my book—it’s the difference between silky custard and scrambled eggs. Keep your heat moderate and your stirring constant during the cooking phase.

The Black Sesame Ice Cream paste can sometimes be a bit thick depending on the brand. If it’s super stiff, let it sit at room temperature for a bit before whisking it in—it’ll incorporate way more smoothly. And speaking of sesame paste, King Arthur Baking has a fantastic guide on working with nut and seed pastes that helped me understand how these ingredients behave in frozen desserts.

One more thing: if your ice cream comes out too hard after freezing, let it sit on the counter for about 5-10 minutes before scooping. The high fat content means it softens quickly, and you’ll get those perfect, Instagram-worthy scoops.

Troubleshooting Guide

Ice cream turned grainy? No worries—you probably just let the custard get a bit too hot and some of the egg proteins tightened up. Next time, watch that thermometer like a hawk and pull it off heat right at 155°F.

Color looks streaky instead of uniform? That’s totally normal! The sesame paste can be stubborn. Just use an immersion blender like I mentioned, or give it a really vigorous whisking session.

Too soft even after freezing? Your freezer might not be quite cold enough, or there might be too much sugar (which acts as antifreeze). Make sure your freezer is at 0°F or below, and double-check your measurements.

Ice cream is rock-hard? This happens! Just leave it out for 5-10 minutes before serving. The texture will soften up beautifully.

Black Sesame Ice Cream Variations & Twists

Once you’ve mastered this Japanese black sesame ice cream, the world is your oyster. Try swirling in some crushed black sesame brittle for extra crunch, or drizzle warm honey over scoops for a sweet-salty situation that’s absolutely divine. During the holidays, I love adding a tiny pinch of five-spice powder to the custard—it plays so beautifully with the sesame’s earthiness.

For a lighter version, you could reduce the egg yolks to 5 (though you’ll sacrifice some richness). Or go full decadence and make ice cream sandwiches with thin, crispy cookies. And if you’re into Asian-inspired desserts like this, definitely try our coconut cream dessert—it’s got that same elegant vibe.

Plating-wise, serve scoops in small ceramic bowls with a sprinkle of toasted black sesame seeds and maybe a delicate tuile cookie on the side. Keep it simple and let that gorgeous gray color shine.

Serving, Storage & Reheating

This homemade black sesame ice cream is best served in small portions since the flavor is pretty rich and intense—a little goes a long way. Store it in an airtight container with plastic wrap pressed directly on the surface for up to 2 weeks (though good luck making it last that long).

Since it’s ice cream, there’s no reheating involved, but do remember that softening trick: leave it on the counter for 5-10 minutes before scooping. You’ll thank me when you’re not wrestling with your ice cream scoop like it’s an Olympic sport.

No-Waste Kitchen Magic

Got seven egg whites hanging out after making this recipe? Don’t you dare toss them! Freeze them in an ice cube tray (two whites per cube) and save them for meringues, macarons, or angel food cake. Or whip up a batch of fluffy egg white omelets for breakfast—they’re surprisingly good with some herbs and cheese.

The black sesame paste jar always has a bit clinging to the sides. Warm it up and drizzle over oatmeal, blend it into smoothies, or whisk it into salad dressings for a nutty twist. Nothing goes to waste in this kitchen!

Black Sesame Ice Cream FAQs

Time to Scoop!

There’s something absolutely magical about making your own black sesame ice cream at home. That first taste—when you realize you’ve created something this elegant and delicious in your own kitchen—is honestly one of my favorite food moments to share with people. The deep, nutty flavor, that incredible creamy texture, and knowing exactly what went into every spoonful? That’s the good stuff right there.

I’d love to hear how yours turns out! Drop a comment below with your experience, and definitely snap a photo if it looks as gorgeous as I think it will. And if you’re on an ice cream making kick now (welcome to the club), check out our other frozen treats—there’s always room for more ice cream in life.