Black Sesame Ice Cream

This post is sponsored by Simply Organic. #OrganicMoments

If there is one thing I completely indulge in with abandon in the summer, it is ice cream. It is my favorite treat and I am certainly getting my fill this year. While I appreciate straight up vanilla, I love to try unexpected flavors. Even better, however, is trying to replicate unique flavors at home myself. Enter Simply Organic Black Sesame Seeds.

When I hooked up with Simply Organic to create a recipe for their organic black sesame seeds, a new item in their expanding family of spices, I immediately thought ice cream. I easily could have made a salmon or rice dish, but I wanted to go outside the “usual” and experiment. Experimenting in the kitchen is half the fun, the other half is enjoying a delicious creation. That’s why instead of going savory, I decided to go sweet.

So, what are black sesame seeds? Think of them as the more colorful, bolder flavored sister of the white sesame seeds we already know. And, just like tahini is made from white sesame seeds, you also can turn black sesame seeds into a paste. In many Asian cuisines, black sesame paste is used in both savory and sweet dishes. Popular desserts include mochi, bread, dumplings, and you guessed it, ice cream.

This ice cream has a wonderful light gray color (take that unicorn fad) and a rich nutty, smoky flavor. I garnished my scoops with a few more whole black sesame seeds and a sliced super-ripe strawberry.

Black Sesame Ice Cream

8 servings


  • 1/3 cup black sesame seeds
  • 2 tablespoons honey
  • 3 cups whole milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 5 egg yolks
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


  1. Toast the sesame seeds in a small dry skillet over medium-high heat. Stir constantly, until they begin to pop. Remove from heat and let cool.
  2. Once cooled, add the toasted sesame seeds to a food processor. Pulse until they become a gritty paste. Pour in the honey and continue pulsing until smooth. Set aside.
  3. In a medium-sized saucepan over medium heat whisk the milk, sugar, sesame paste, and salt until dissolved.
  4. In a large bowl, whisk the egg yolks until they become light in color.
  5. Temper the eggs by very slowly by whisking the heated milk into the eggs.
  6. Pour everything back into the saucepan and return to the stove over medium heat. Stir until the mixture reaches between 170 -175 degrees Fahrenheit; when it coats the back of a spoon.
  7. Add cold cream to a large mixing bowl. Then slowly pour the heated mixture into the cold cream. Stir in the vanilla to combine.
  8. Cover the bowl and refrigerate overnight.
  9. Add the completely cooled ice cream mixture into an ice cream machine and churn for approximately 25 minutes (refer to manufacturer instructions).
  10. Once churned it will be the consistency of soft serve. Transfer the ice cream to a freezer-safe container with a lid and place into the freezer until completely firm, about 4 hours.
  11. Serve with a light sprinkling of whole black sesame seeds or fresh fruit.


Photos by Renato Ghio

Join the Conversation

  1. Interesting mix! I'd try it!

  2. Anonymous says:

    I like the black sesame idea on the ice cream. Going to have to try it.

  3. Definitely different, but after trying Korean red bean shaved ice, I wouldn't say it's too far fetched!

  4. You're the fourth person I know who made their own ice cream lately!

    Black sesame sounds unusual though. I'll try it soon.

  5. Oh wow. I've had red bean mochi before, but shaved ice sounds interesting.

  6. Guess it's the thing to do in this hot weather. I usually only dust off my ice maker once a year. I always say I'll make it more often, but then never do.

  7. You still have time!

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