Black Sesame Ice Cream (Easy Ice Cream Maker Recipe) 

Creamy, nutty, and lightly sweet, this Black Sesame Ice Cream is a simple stovetop custard you can make with whole eggs cooked in one pot. This custardy ice cream is then churned in 20 minutes for an amazingly smokey colored, toasty rich treat. I include step by step and day by day instructions so you never feel overwhelmed when making this. 

If you love ice cream cakes, you can consider taking this black sesame ice cream for a ice cream sandwich cake instead! I have a step by step tutorial on an Easy Ice Cream Sandwich Cake,

If you don't have an ice cream machine, you can still make a variation of this black sesame seed ice cream by using this 2-Ingredient No Churn Ice Cream base instead.

⏰ Make-Ahead & Flexible Timeline (Day-by-Day Guide)

This recipe can be made in one day or broken into steps across several days depending on your schedule.

Option 1: Same-Day

Follow the recipe card for same day black sesame ice cream (the ice cream machine must be prepped beforehand).

Option 2: Make Ahead

Day 1: prep ingredients/tools

Day 2: Cook black sesame ice cream base, let cool, then cover and refrigerate.

Day 3: Set up your ice cream machine and pour the custard base into the machine and churn. Enjoy or transfer to an airtight, freezer safe container and freeze.

Main Ingredients

• Heavy cream/whole milk gives black sesame ice cream its rich, dense texture and signature creamy mouthfeel, setting it apart from lighter ice creams. I like to use a mix of heavy cream and whole milk (or just use half and half) if I want it to be less 
• Sugar sweetens the base and also lowers the freezing point, helping the finished custard stay scoopable rather than rock solid.
• Eggs are what make this a true custard. They add richness and act as an emulsifier, giving the black sesame ice cream its smooth, velvety body.
• Black sesame powder brings a deep, nutty, slightly bitter flavor and that dramatic dark gray color. Using the powder rather than whole seeds gives you a smoother, more evenly flavored custard. It’s similar to the flavor of peanut butter!

See recipe card below for ingredient measurements! This is for those that want a more in-depth idea of what each ingredient is and what they do. ٩(^ᗜ^ )و ´-

🥄TOOLS YOU’LL NEED

• Kitchen scale, used for weighing ingredients if using metric. 
• Measuring cups, used for volume measurements if using imperial.
• Measuring spoons, used for small measurements.
• Medium saucepan, used for cooking custard. 
• Wooden spoon or silicone spatula, used for stirring custard.
• Ice cream machine, used for churning custard.
• Freezer-safe airtight container, used for storing custard.
  Alternative: any airtight freezer bag or tightly lidded container works well.

OPTIONAL UPGRADES

• Instant-read or candy thermometer, used for monitoring temperature.
  Alternative: not needed if you use the spoon test described in the instructions.
• Fine mesh strainer, used for straining custard.
  Alternative: not needed, but useful for removing any cooked egg bits for a smoother texture.

HOW TO MAKE (STEP-BY-STEP) 

Prepare Custard Base

Step 1: Combine ingredients in a medium saucepan, whisking everything together until smooth. Cook over medium heat and stir continuously to thicken gradually.

Step 2: Cook until the mixture has thickened enough to coat the back of your spoon. When you run a finger through the coating on the spoon and it holds a clean line, you are ready. Remove the pot from the heat immediately to stop the cooking.

Churn

Step 1: Turn on the machine, then slowly pour in your cooled ice cream base in a steady stream. Let it churn for about 20 minutes, or until it looks thick and creamy and the paddle is working hard to turn it.

Step 2: Enjoy right away or transfer to a container to freeze until solid. Enjoy!

👩🏻‍🍳RECIPE TESTING NOTES 

What I tested

• First I tried this with some grounded black sesame seeds but I felt like the flavor wasn't fully there
• the second test I made sure to cook the grounded sesame in the custard since pre-grounded black sesame may not be as strong of a flavor so I really wanted to bring out the nutti-ness and increased the amount and it tasted so good!! I added more sesame seeds on top and next time I want to try drizzling sesame paste :)

🔄Substitutions & Flavor Ideas

Want to switch it up? Here are some variations and substitutions you can try✧ദ്ദി( ˶^ᗜ^˶ ): 

• Get fun with the mix ins and add in crushed cookies like oreos, broken sugar cones, crushed pretzels, white chocolate chips, or cooked red beans!

Enjoy! ദ്ദി ˉ͈̀꒳ˉ͈́ )✧ Please tag @sparklecakerie if you make this! I’d love to see and share your creations ♡⸜(˶˃ ᵕ ˂˶)⸝♡⋆˚✿˖°

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❄️STORAGE INSTRUCTIONS

Freezer

* Transfer black sesame ice cream to a freezer-safe, airtight container, label with the name and date, and freeze for up to two weeks for best quality. To serve, let it sit on the counter for 5 to 10 minutes until just soft enough to scoop cleanly.