Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Black Sesame Ice Cream 黒ゴマのアイスクリーム

Jump to Recipe Discussion
  • This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.

    Creamy, nutty, sweet, somewhat savory, this Black Sesame Ice Cream got it all! Enjoy the unique flavor of Japanese ice cream at home!

    A grey bowl containing Black Sesame Ice Cream garnished with mint on top and sprinkles of black sesame seeds.

    Have you tried Japanese flavored ice creams such as Green Tea Ice Cream and Red Bean Ice Cream? I have another Japanese-flavored ice cream for you today, and it’s Black Sesame Ice Cream (黒ゴマのアイスクリーム).

    Sesame seeds might seem unusual ice cream flavor, but for the Japanese and Asian cuisine, black sesame flavor is commonly used in desserts.

    A grey bowl containing Black Sesame Ice Cream garnished with mint on top and sprinkles of black sesame seeds.

    Black Sesame Flavored Desserts

    Popular desserts include black sesame macarons, purin (pudding), chiffon cake, mochi, bread, ice cream, and more. The Chinese cuisine has black sesame sweet soup and mochi dumpling with black sesame filling. Black sesame is unique in the way it changes the dynamic of a dessert completely. Ordinary looking desserts are transformed into a peculiar dark gray color, and it surprises you with unique nutty toasty flavor.

    A grey bowl containing Black Sesame Ice Cream garnished with mint on top and sprinkles of black sesame seeds.

    Black Sesame Paste

    One of the key ingredients for this black sesame ice cream is the black sesame paste. A jar of the black sesame paste is sold at Japanese grocery stores or on Amazon.

    Neri Goma in a jar.
    A jar of Black Sesame Paste (Neri Goma)

    With toasted black sesame seeds, you can make it yourself easy using a food processor.

    Food processor containing homemade black sesame paste.

    Is the Japanese Black Sesame Paste the same as Black Tahini?

    The black tahini is a common ingredient used in Middle Eastern cuisine. It is also called the sesame paste or sesame butter,  but the difference is black tahini doesn’t require toasting the sesame seeds. After being pulverized into a paste, it is mixed with sesame oil and a little bit of salt.

    For making Japanese sweets, you should be able to substitute with black tahini but bear in mind that it is unsweetened and may have a more pronounced bitter flavor. It is also more liquidy because of the sesame oil. So you will want to add some honey and make any necessary adjustments if needed.

    Guest Posting!

    Today I’m guest posting at Spicie Foodie. You might remember this blog when the blog owner Nancy interviewed me back in May. She’s celebrating her 3 year blog anniversary and she has kindly invited me to celebrate this big milestone with her. If you are new to food blogging and want great tips on food photography, make sure to check out her photography tutorial here. Please stop by Spicie Foodie to check out my guest post. Enjoy this black sesame dessert!

    A grey bowl containing Black Sesame Ice Cream garnished with mint on top and sprinkles of black sesame seeds.
    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

    Sign up for the free newsletter delivered to your inbox and stay in touch with me on FacebookPinterestYouTube, and Instagram for all the latest updates.

    4.47 from 28 votes
    A grey bowl containing Black Sesame Ice Cream garnished with mint on top and sprinkles of black sesame seeds.
    Black Sesame Ice Cream
    Prep Time
    30 mins
    Cook Time
    15 mins
    Total Time
    8 hrs 45 mins
    Have you tried Japanese flavored ice cream such as Green Tea Ice Cream and Red Bean Ice Cream?  I have another Japanese-flavored ice cream for you today, which is this mysterious Black Sesame Ice Cream.
    Course: Dessert
    Cuisine: Japanese
    Keyword: homemade ice cream, kuro goma ice cream
    Servings: 1 (1 serving = 1.5 QT)
    Author: Namiko Chen
    • 2 Tbsp toasted black sesame seeds
    • 400 ml whole milk (400 ml = roughly 1 ⅔ cup)
    • 70 g sugar (70 g = 2.5 oz or roughly ⅓ cup)
    • 3 large egg yolks
    • 2 Tbsp honey
    • 3 Tbsp black sesame paste (For the homemade recipe, click here)
    • 1 tsp pure vanilla extract
    • 200 ml heavy (whipping) cream (200 ml = Take away 2 Tbsp of 1 cup)
    • Pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
    1. Gather all the ingredients.

      Black Sesame Ice Cream Ingredients
    2. If the black sesame seeds are not roasted yet, put the sesame in a (non-stick) fry pan over medium heat and stir until they start popping. They will start releasing a nutty aroma. Remove from the heat and cool.
    3. Grind black sesame seeds very finely.
      Black Sesame Ice Cream 1
    4. In a small pot, bring the milk to a simmer and remove from heat.
    5. Whisk sugar and egg yolk together until pale yellow.
      Black Sesame Ice Cream 2
    6. Add in honey, black sesame seeds, and black sesame paste and whisk until well combined.
      Black Sesame Ice Cream 3
    7. Add the milk into the sesame mixture in a slow stream.
      Black Sesame Ice Cream 4
    8. Pour the mixture into the small pot over medium-low heat. Stir until the custard thickens and reaches around 80ºC/176ºF. Don’t exceed 83ºC/181ºF since egg yolk will get cooked. To avoid salmonella, the egg must be cooked for at least 1 minute over 75ºC/167ºF.

      Black Sesame Ice Cream 5
    9. Remove from heat and cool down the pot in a large bowl filled with iced water. Add vanilla.
      Black Sesame Ice Cream 6
    10. Clean the stand mixer bowl and now whisk together the heavy cream and a pinch of salt until peaks form.
      Black Sesame Ice Cream 7
    11. Add the whipped cream into the cooled sesame mixture.
      Black Sesame Ice Cream 8
    12. Fold in but do not over mix it. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.
      Black Sesame Ice Cream 9
    13. Process the mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Transfer the ice cream to an airtight container and freeze it for several hours before serving.
      Black Sesame Ice Cream 10
    14. If you are not going to use ice cream maker, then transfer the mixture to a container and put it in a freezer. Stir every few hours (3-4 times) to break up the ice crystals until it’s completely frozen.
    Recipe Notes

    Adapted from a Japanese blog bonappetitAll images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


    You Might Also Like

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    What type of comment do you have?


  • Valerie Brunmeier wrote:
  • Javelin Warrior wrote:
    • Javelin Warrior wrote:
  • Belinda @zomppa wrote:
  • Stephanie wrote:
  • yummychunklet wrote:
  • Anna @ The Littlest Anchovy wrote:
  • Sandra’s Easy Cooking wrote:
  • Cassie wrote:
  • sophia wrote:
  • Laura (Tutti Dolci) wrote:
  • Hotly Spiced wrote:
  • LA wrote:
  • ChopinandMysaucepan wrote:
  • Evelyn wrote:
  • Lynna H. wrote:
  • Maja wrote:
  • jack wrote:
  • Jeannie wrote:
  • chinmayie @ love food eat wrote:
  • Sawsan (Chef in disguise) wrote:
  • Rosa wrote:
  • Shirley Tay wrote:
  • Shu Han wrote:
  • Maureen @ Orgasmic Chef wrote:
  • Sammie wrote:
  • Choc Chip Uru wrote:
  • Mandy – The Complete Cook Book wrote:
  • Giulietta | Alterkitchen wrote:
  • tatabonita wrote:
  • Joanne wrote:
  • Elizabeth@ Food Ramblings wrote:
  • Vicki Bensinger wrote:
  • Sandi wrote:
  • Balvinder wrote:
  • Ramona wrote:
  • Hester @ Alchemy in the Kitchen wrote:
  • Jeno @ Week Nite Meals wrote:
  • Lyndsey @ The Tiny Skillet wrote:
  • Laura @ Family Spice wrote:
  • Elizabeth @Mango_Queen wrote:
  • love2dine wrote:
  • Kitty wrote:
  • Rowena @ Apron and Sneakers wrote:
  • wok with ray wrote:
  • Ashley Bee (Quarter Life Crisis Cuisine) wrote:
  • Reem | Simply Reem wrote:
  • Cakewhiz wrote:
  • Ashley wrote:
  • Kitchen Belleicious wrote:
  • Chung-Ah | Damn Delicious wrote:
  • dassana wrote:
  • Jenn and Seth (@HomeSkilletCook) wrote:
  • Jen @ Savory Simple wrote:
  • Anna @ Crunchy Creamy Sweet wrote:
  • Eva Taylor wrote:
    • Kathi Sayama Schweighofer wrote:
      • Naomi @ Just One Cookbook wrote:
  • Tanvi@SinfullySpicy wrote:
  • Tanvi@SinfullySpicy wrote:
  • Jean (Lemons and Anchovies) wrote:
  • Cucina49 wrote:
  • Allison wrote:
  • Jennifer (Delicieux) wrote:
  • daphne wrote:
  • Anne@FromMySweetHeart wrote:
  • A_Boleyn wrote:
  • Vishakha wrote:
  • Rhonda wrote:
  • Mel wrote:
  • mjskit wrote:
    • Nami wrote:
  • Linda wrote:
  • Nillawan wrote:
  • Sihi wrote:
  • Ana-Maria wrote:
  • Liz wrote:
  • Jenny wrote:
  • Ella-Home Cooking Adventure wrote:
  • Jen L | Tartine and Apron Strings wrote:
  • Kanan wrote:
  • Sonia aka Nasi Lemak Lover wrote:
  • Mi Vida en un Dulce wrote:
  • Jenny wrote:
  • Andrea wrote:
  • torviewtoronto wrote:
  • Sylvia@Peaches and Donuts wrote:
  • donna mikasa wrote:
  • melissa@thehungryartist wrote:
  • Charles wrote:
  • DB-The Foodie Stuntman wrote:
  • Sissi wrote:
  • rebecca wrote:
  • Shirley wrote:
  • Baker Street wrote:
  • faithy wrote:
  • Sandra wrote:
  • kitchenriffs wrote:
  • Emily @ Life on Food wrote:
  • Daisy@Nevertoosweet wrote:
  • Lori Lynn wrote:
  • Carolyn Jung wrote:
  • Raymund wrote:
  • Jenny @ Ichigo Shortcake wrote:
  • Martyna @ Wholesome Cook wrote:
  • Tataya Kudo wrote:
  • Terra wrote:
  • Magic of Spice wrote:
  • nipponnin wrote:
  • Reese@SeasonwithSpice wrote:
  • Evelyne@CheapEthnicEatz wrote:
  • Nic@diningwithastud wrote:
  • Grubarazzi (@Grubarazzi) wrote:
  • Kim Bee wrote:
  • Chef and Steward wrote:
  • Dara wrote:
  • Charm wrote:
  • Lilium wrote:
  • CC wrote:
  • Linda Cooper wrote:
  • Skylor @sproutlifestyle wrote:
  • Julie wrote:
    • Nami wrote:
  • Steve Taylor wrote:
    • Nami wrote:
  • MissC wrote:
    • Nami wrote:
  • Aya wrote:
    • Nami wrote:
  • Dewi wrote:
    • Nami wrote:
  • cheryl s. wrote:
  • Dina wrote:
  • Amanda wrote:
    • Nami wrote:
      • Amanda wrote:
        • Nami wrote:
    • Christine wrote:
      • Amanda wrote:
        • Nami wrote:
        • Stt wrote:
          • Nami wrote:
      • Nami wrote:
  • Lorely @ Butter Love Affair wrote:
    • Nami wrote:
  • Eva wrote:
  • YJ wrote:
    • Nami wrote:
      • YJ wrote:
        • Nami wrote:
  • Chris wrote:
    • Nami wrote:
  • KV wrote:
    • Nami wrote:
  • Blainie wrote:
    • Nami wrote:
  • Can wrote:
    • Nami wrote:
  • Adrian wrote:
    • Nami wrote:
  • Nady Salah wrote:
    • Nami wrote:
  • Rita wrote:
    • Nami wrote:
  • Vira wrote:
    • Nami wrote:
  • Felissia wrote:
    • Nami wrote:
      • felissia wrote:
        • Nami wrote:
  • Elaine wrote:
    • Nami wrote:
  • JS wrote:
    • Nami wrote:
  • Bethy wrote:
    • Nami wrote:
    • Bethy wrote:
      • Nami wrote:
  • Lori Sekora wrote:
    • Nami wrote:
  • Joyce wrote:
    • Nami wrote:
  • Manvinder Singh Kohli wrote:
    • Nami wrote:
  • Yuliya wrote:
    • Nami wrote:
  • Stefany wrote:
    • Nami wrote:
  • T wrote:
  • Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.