No-churn Black Sesame Ice Cream

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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


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