Black Sesame Ice Cream Sandwich (Print Version)

Creamy black sesame ice cream pairs with chewy cookies for a rich, nutty, and striking dessert.

# Components:

→ Black Sesame Ice Cream

01 - 1 cup whole milk
02 - 2 cups heavy cream
03 - 3/4 cup granulated sugar
04 - 5 large egg yolks
05 - 1/2 cup black sesame paste, unsweetened
06 - 1/2 teaspoon pure vanilla extract
07 - Pinch of salt

→ Black Sesame Cookies

08 - 1 cup all-purpose flour
09 - 1/2 cup black sesame seeds, toasted and ground
10 - 1/2 teaspoon baking soda
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, softened
13 - 3/4 cup granulated sugar
14 - 1 large egg
15 - 1 teaspoon vanilla extract

# Directions:

01 - Combine 1 cup whole milk and 2 cups heavy cream in a saucepan. Heat over medium heat until steaming but not boiling. In a separate bowl, whisk 5 egg yolks with 3/4 cup granulated sugar until pale and thick, approximately 2-3 minutes.
02 - Slowly pour the hot milk mixture into the egg yolk mixture while whisking constantly to prevent scrambling. Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until the custard thickens enough to coat the back of a spoon (approximately 170°F/77°C), about 8-10 minutes.
03 - Remove from heat and whisk in 1/2 cup black sesame paste, 1/2 teaspoon vanilla extract, and a pinch of salt until completely smooth and well combined.
04 - Strain the mixture through a fine sieve into a clean bowl to remove any lumps. Cool to room temperature, then refrigerate for at least 2 hours until thoroughly chilled.
05 - Transfer the chilled custard to an ice cream maker and churn according to manufacturer's instructions. Once churned, transfer to a freezer-safe container and freeze until firm, approximately 4 hours.
06 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup ground black sesame seeds, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
07 - In a separate bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes. Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
08 - Gradually fold the dry flour mixture into the butter mixture until just combined. Do not overmix.
09 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten slightly with the palm of your hand. Bake for 10-12 minutes until the edges are set but centers remain slightly soft. Cool completely on the baking sheet before handling.
10 - Match cookies into pairs of similar size. Place a scoop of black sesame ice cream on the flat side of one cookie and top with another cookie. Gently press to spread the ice cream evenly between cookies.
11 - Wrap each assembled sandwich in parchment paper and freeze for at least 1 hour before serving to ensure stability.

# Expert Advice:

01 -
  • The black sesame flavor is nutty and sophisticated without being bitter, making every bite feel like a tiny luxury.
  • These sandwiches look stunning on a plate, with that deep charcoal color that always gets conversation started.
  • You get to make ice cream from scratch, which sounds intimidating but feels like pure magic when it actually works.
02 -
  • The egg yolk tempering step is real and necessary—rushing it means ruined custard, so slow down and whisk steadily no matter how tedious it feels.
  • Black sesame paste varies wildly by brand, so start with a bit less than the recipe calls for and taste as you go; some pastes are more concentrated than others and can overpower if you're not careful.
03 -
  • Invest in a good instant-read thermometer for the custard step—guessing at doneness will either give you runny ice cream or slightly scrambled eggs, neither of which is ideal.
  • Black sesame seeds can be hard to find, but Asian markets almost always stock them; ordering online is reliable too, and buying extra means you can toast and freeze them for months of future baking.
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