Black sesame ice cream

Black Sesame Ice Cream

Course Dessert
Cuisine Japanese
Ready in 20 minutes
Servings 8 people


  • 2 tbsp Black sesame paste
  • 2 Egg yolks
  • 3 tbsp Fine brown sugar or white
  • 220 ml Heavy cream around 35% fat
  • 200 ml Milk
  • A pinch of salt

Mochi balls

  • 30 g Glutinous rice flour
  • 2 tbsp Water
  • 1 tbsp Sugar
  • Add water to the glutinous rice flour until smooth if it’s too soft. Make balls, and drop into a boiling water. When balls float pick them up then keep them in an ice bowl.


  1. In a small pot, add milk and heavy cream. Warm it up right before a boil.

  2. In a bowl add egg yolks, sugar, sesame paste and salt.

  3. Pour the warm milk mixture into the egg yolks mixture. Cool the bowl over an ice bowl bath.

  4. When 3 cools down add it to the ice cream bowl and follow the instruction or pour it into a tray then freeze it.

  5. Serve with mochi balls, red beans, or sweetened chestnuts. Drop a bit of brown sugar syrup if you have.

Recipe Notes

For the mochi ball dough, the texture of the dough should be almost like a clay dough not too soft not to hard. Instead of black sesame paste, you can try using white sesame paste. If no brown sugar syrup, maple syrup works too.



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