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No Churn Black Sesame Ice Cream

No-churn Black Sesame Ice Cream

An easy 3 ingredient black sesame ice cream. No ice cream maker required!
Course Dessert
Cuisine Japanese
Keyword black sesame, black sesame ice cream, kurogoma, kurogoma ice cream, no churn ice cream
Cook Time 30 minutes
Freeze 6 hours
Total Time 6 hours 30 minutes
Servings 8 servings
Calories 418kcal


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.


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



Calories: 418kcal | Carbohydrates: 31g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 87mg | Potassium: 272mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1008IU | Vitamin C: 2mg | Calcium: 271mg | Iron: 1mg