Black Sesame Ice Cream (No Churn)

Deep toasted flavor is so easy to get in this No Churn Black Sesame Ice Cream. The rich black sesame flavor pairs perfectly with sweet vanilla and a smooth custard-like texture for a homemade frozen dessert that tastes surprisingly gourmet.

Black sesame is one of my favorite flavors at fancy coffee shops. That nutty creamy super addictive black sesame flavor translates so well into ice cream. And this recipe requires just 4 ingredients and is ready in about 5 hours. No ice cream machine needed!

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

How to make

The full recipe is in the recipe card below, but here are some tips and tricks for you. And isn’t that naturally gray-black color just so visually stunning!?!?

The only unusual ingredient here is the black sesame powder. This is unsweetened, finely ground, toasted black sesame seeds. Black sesame powder naturally creates a slightly earthy, nutty flavor and can slightly thicken the base ice cream. Use toasted black sesame powder for the deepest nutty flavor. I bought the package on Amazon. The quality of the was great for me, and I look forward to using it in many recipes.

I used black sesame powder in the ice cream rather than sesame paste or black sesame tahini so that there were no added liquids which could turn icy in the finished dessert.

Feel free to use pure vanilla extract or vanilla bean paste. Vanilla bean paste adds stronger flavor and visible vanilla specks.

First, you’ll combine all the ingredients in the mixing bowl, just stirring them together. Chill the mixture before whipping for faster thickening.

Many no churn recipes usually whip the cream separately before folding in the condensed milk. My method works because the condensed milk stabilizes the cream, and gives the final ice cream a slightly denser texture than many no churn ice creams. Besides, it’s one less step to do. This is a recipe I’ve used since before the internet was really even a thing!

Once the mixture has chilled, whip it. Whip it good. It’ll take about 5-10 minutes until it’s thickened like custard. Avoid overmixing once thickened to prevent a buttery or grainy texture.

Then, spoon it into the ice cream container. I recommend spooning so you don’t deflate the whipped custard. And gently tap it on the counter to release any air bubbles and to get the mixture to settle into the pan.

I love these 1.5-quart ice cream containers. They’re insulted, come in all kinds of colors, have built in lids, and fit nicely in my freezer. You can also use a metal loaf pan for quicker freezing.

Cover tightly before freezing to reduce ice crystals. Freeze overnight for the creamiest texture.

Once you’re ready to serve, take it out of the freezer, and let sit 5 minutes before scooping for easier serving.

Garnish with black sesame seeds and a sprig of mint if desired.

Storage

Store tightly covered in an airtight container in the freezer to prevent freezer burn for up to 2 months.

What Does Black Sesame Ice Cream Taste Like?

Black sesame ice cream (kurogoma) is a popular Japanese dessert with a rich, nutty, and slightly bitter flavor (similar to dark chocolate), made from toasted black sesame seeds. It has a distinctive deep grey or black color and a creamy texture.

Black sesame ice cream has a rich roasted nutty flavor with subtle bitterness balanced by sweet vanilla and condensed milk. A hint of savory depth that makes it unique. The flavor is often compared to toasted peanut butter, tahini, or halva, but with a more delicate earthy finish. It’s a staple in Asian cuisine. 

What Is Black Sesame Powder?

Black sesame powder is made from finely ground black sesame seeds. Some versions are pre-toasted and lightly sweetened, while others are plain. For this recipe you want unsweetened and toasted powder. Toasted powder provides the deepest flavor for desserts.

Can I make black sesame powder?

If you have whole black sesames and don’t want to buy the powder, you can make your own. Typically, ¾ cup whole black sesame seeds equals about ½ cup powder.

For best results, toast the sesame seeds lightly until fragrant. Let cool completely. Grind in a spice grinder, high-speed blender, or food processor until finely powdered. Avoid overprocessing, or the seeds can start releasing oil and turn into black sesame paste instead of powder.

Combine with white sesame or use white sesame alone if desired. Black sesame seeds have a slightly bolder, earthier, and subtly bitter taste with a distinct crunch. White sesame seeds have their hulls removed, resulting in a milder, nuttier, and slightly sweeter flavor with a creamier texture.

More summer recipes

Looking for some more great summer desserts? Check out my Edible Cookie Dough, Peanut Butter Chocolate Rice Krispies Treats, Coconut Guava Cake, Vietnamese Coffee Squares, and Protein Tiramisu.

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