No-churn Black Sesame Ice Cream

I LOVE all things black sesame. The weird gray color, the roasty toasty flavor, the way it works in both savory and sweet… I especially like the sweets. When I visit Japan, I always make sure to eat a black sesame soft serve cone. And pudding. Annnnnnd cake. Can’t get enough, seriously.

Today I’m introducing an easy no-churn black sesame ice cream that anyone with a blender and whisk can make in just a few minutes. The black sesame ice creams that I’ve seen via blogs I follow and Pinterest searches usually ask for black sesame paste. Honestly, you may be able to get that in California or places with a high Japanese population, but here in the Midwest the best I can do is a container of the plain ol’ seeds. I wanted to make a recipe that would only require seeds, to make it more accessible.

Have you heard of no-churn ice cream? It’s so easy, and it means that you can make homemade ice cream even if you don’t own an ice cream maker. Like me. It’s just a combination of condensed milk and whipped cream. I was a little skeptical at first, but once I tried it out I was converted! Its texture is creamy and you can easily scoop it with a spoon.

So how about it?

No-churn Black Sesame Ice Cream

An easy 3 ingredient black sesame ice cream. No ice cream maker required!

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Cook Time 30 mins

Freeze 6 hrs

Total Time 6 hrs 30 mins

Course Dessert

Cuisine Japanese

Servings 8 servings

Calories 418 kcal

Ingredients

  

1x2x3x

• 1 can sweetened condensed milk
• 2 cups whipping cream
• 1/2 cup black sesame seeds

Order Supplies Online

Glass Mixing Bowls W/ Lids

Measuring Cups and Spoons Set

Nonstick Frying Pans

Rubber Spatula Set

14 Cup Food Processor

KitchenAid Hand Mixer

9 x 13 Baking Pan

Instructions

 

Prep Seeds

• Toast your sesame seeds in a pan over medium heat.

  Stir the seeds around and heat until the seeds start giving off a nutty aroma. Watch it closely so you don't burn them!
  1/2 cup black sesame seeds
• Put the seeds in either a blender or food processor and process to a powder.

  Make sure not to over-process. We are going for a dry powder and if you go too long the oils will start to process and become more butter-like. Think quick pulses!
• Add the condensed milk and pulse to combine.
  1 can sweetened condensed milk

Whip Cream

• Whip the cream to medium peaks.
  2 cups whipping cream

Combine Mixtures

• Fold the sesame mixture into the cream.

  Tip: add a dollop of cream to the sesame mixture first to lighten it, and then add back into the bowl of cream. Fold gently so that you don't deflate the mixture too much.

Set

• Pour into a container.
• Freeze for 6 hours, overnight, or until it's completely frozen.

Nutrition

Nutrition Facts

No-churn Black Sesame Ice Cream

Amount per Serving

Calories

418

% Daily Value*

Fat

 

31

g

48

%

Saturated Fat

 

17

g

106

%

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

9

g

Cholesterol

 

98

mg

33

%

Sodium

 

87

mg

4

%

Potassium

 

272

mg

8

%

Carbohydrates

 

31

g

10

%

Fiber

 

1

g

4

%

Sugar

 

27

g

30

%

Protein

 

7

g

14

%

Vitamin A

 

1008

IU

20

%

Vitamin C

 

2

mg

2

%

Calcium

 

271

mg

27

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword black sesame, black sesame ice cream, kurogoma, kurogoma ice cream, no churn ice cream

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