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Rich & Creamy Roasted Black Sesame Ice Cream
If you’ve never had black sesame ice cream, get ready — because this one is about to become your new obsession. If you are ever lucky enough to visit the Chinatown Ice Cream Factory in Manhattan’s Chinatown, you will find so many distinctly Asian ice cream flavors, including Black Sesame. As my favorite ice cream flavor of all time, black sesame has prevented me from trying most of the other flavors because I keep ordering the Black Sesame every single time. I can’t help myself. It is just so good.
Unlike the pale, delicate flavors you might expect from a dessert, black sesame brings something gloriously bold to the table. It’s nutty, slightly smoky, deeply roasted, and 100% distinctive. And when you mix it into a proper homemade custard? Oh, it’s something else.
This recipe starts with a classic custard ice cream base — four egg yolks tempered into a warm blend of heavy cream and whole milk. Brown sugar (instead of white) adds a subtle molasses warmth that plays beautifully with the sesame. We finish with just a touch of vanilla to round everything out.
The real star, though? The homemade black sesame paste — made entirely from scratch using our own recipe (linked here). Using homemade paste means you get full control over the roast level and intensity, and trust us, the difference is completely worth it.
Once your paste is mixed in and your custard is chilled, everything goes into the ice cream maker for 20 minutes of churning — resulting in an ice cream that’s ultra-creamy, scoopable, and perfectly balanced. So rich, not too sweet, and absolutely stunning with its deep charcoal-gray color.
Whether you’re serving this at a dinner party or eating it straight from the container at midnight (no judgment here), this is one recipe you’ll make again and again. And perhaps if you are ever able to make it to the Chinatown Ice Cream Factory you can try their Don Tot, Red Bean, Lychee, Mango, Pandan or Taro flavors because you already have the black sesame ice cream at home.
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Visual Step-by-Step Guide for Making Black Sesame Ice Cream:
What’s in the black sesame ice cream
- roasted black sesame paste
- heavy cream
- whole milk
- egg yolks
- brown sugar
- vanilla
- salt
Creamy Roasted Black Sesame Ice Cream
This homemade black sesame ice cream is the real deal — no shortcuts, no mix-ins from a jar. A luscious custard base of egg yolks, heavy cream, whole milk, and brown sugar married with homemade black sesame paste for a flavor that’s deep, roasted, nutty, and completely unforgettable. Churned for 20 minutes in an ice cream maker, it comes out perfectly creamy and not-too-sweet. Pure magic in a scoop.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 25 minutes (includes chilling and churning time)
- Yield: 1 quart (4 cups) 1x
- Category: Dessert
- Method: Ice Cream Maker, Stovetop
- Cuisine: Asian
- Diet: Gluten-Free, Vegetarian
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup brown sugar
- 1/4 teaspoon salt
- 4 egg yolks
- 1 cup black sesame paste
- 2 teaspoons vanilla
Instructions
- If your ice cream maker requires the bowl to be in frozen for at least 24 hours before churning, freeze your bowl before starting the custard.
- In a small saucepan, simmer heavy cream, milk, brown sugar and salt for about 5 minutes, whisking frequently until the sugar dissolves. Remove the pot from heat.
- In a separate bowl, whisk egg yolks. Slowly whisk in 1 cup of the hot cream, in a very thin drizzle, being careful not to cook the eggs in to a scramble. This slow drizzle and whisk of 1 cup of hot cream should take about a full minute. Now switch and slowly drizzle the egg mixture into the pot with the remaining cream.
- Return the pot to medium low heat and cook the mixture until it reaches 170°F.
- Strain the custard mixture through a fine-mesh sieve into a blender. Discard anything on the sieve. Add the black sesame paste and blend until the custard and sesame paste is completely emulsified. Pour the mixture into a bowl and cool to room temperature, cover and refrigerate for at least 4 hours overnight.
- Churn in the ice cream machine according the manufacturer’s instructions. Serve directly from the machine for a soft serve texture or store in the freezer until ready to enjoy.
Nutrition
- Serving Size: 1/2 cup
- Calories: 409 kcal
- Sugar: 20 g
- Sodium: 25 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 175 mg
❓ FAQ’s for Roasted Black Sesame Ice Cream
Imagine the nutty richness of peanut butter, the toasty depth of browned butter, and the smooth elegance of tahini — all wrapped in cold, creamy custard. It’s nutty, slightly earthy, and beautifully balanced thanks to the brown sugar and vanilla.
You don’t have to. Homemade paste is fresher, smoother, and far more flavorful than most store-bought versions. My from-scratch recipe is linked above and its worth it if you’ve got a food processor.
Yes! Look for an unsweetened, pure black sesame paste (sometimes labeled “kuro neri goma”) at Asian grocery stores or online. Avoid the overly sweetened dessert pastes unless you want to reduce the brown sugar in the recipe.
Brown sugar adds a gentle molasses warmth that complements the roasted sesame beautifully. White sugar works in a pinch, but you’ll lose a layer of that cozy caramel depth.
For this recipe, yes — the custard base needs proper churning to get that signature silky texture. If you don’t have one, you can try a no-churn variation, but the consistency won’t be quite the same (and we’re chasing creamy perfection here).
About 20 minutes in your ice cream maker, or until it reaches a thick soft-serve consistency. Then transfer to a freezer-safe container and freeze for at least 4 hours to firm up.
Usually one of three culprits: the base wasn’t chilled long enough before churning (it should be cold — like, really cold), the churning time was too short, or it wasn’t stored airtight. Press a piece of parchment or saran wrap directly onto the surface before sealing to prevent ice crystals.
Stored in an airtight container in the coldest part of your freezer, it’ll stay delicious for about 2 weeks. Honestly though? It rarely lasts that long.
Yes! All the ingredients in this recipe are naturally gluten-free. Just double-check your vanilla extract and any toppings to be safe.
Egg yolks are the secret agents of incredible ice cream! They create a custard base that acts as an emulsifier, keeping the ice cream perfectly smooth, soft, and rich instead of icy.
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