Ice cream has made a return to our summer menu since we developed a gluten & (partly) dairy free Black Sesame Ice Cream recipe. Originally a South East Asian recipe, we have adapted it to suit our allergy requirements. With summer months on the horizon,  it is a great time to indulge our sweet tooths, and indulge we certainly have! 

This recipe ticks the boxes on so many levels including taste, nutrition and presentation.  We’d missed ice cream for so long with our pesky food allergies, now the tasty delight is back year round, with a bang!

We originally featured the ice cream recipe in our Book of Yummy, but with the change of weather, who doesn’t love a bit of creamy, cool goodness? 

It’s helpful to note that good things often come to those who are patient. Make the most of it, and start your recipe prep on a Friday night, and enjoy the fruits of your labour later on, Saturday evening! 

Black Sesame Seed Ice Cream | HDYTI
Black Sesame Seed Ice Cream
Yum
Print Recipe
Useful equipment: We have an ice cream maker and we like to put it to good use. However, it is possible to make this recipe without a machine, although this may not achieve the familiar 'ice cream' texture. You will also find that a thermometer will be useful to measure temperature at some point during the process.
Servings Prep Time
5 people 6 hrs (overnight)
Cook Time Passive Time
30 min 3 1/2 hrs
Servings Prep Time
5 people 6 hrs (overnight)
Cook Time Passive Time
30 min 3 1/2 hrs
Black Sesame Seed Ice Cream | HDYTI
Black Sesame Seed Ice Cream
Yum
Print Recipe
Useful equipment: We have an ice cream maker and we like to put it to good use. However, it is possible to make this recipe without a machine, although this may not achieve the familiar 'ice cream' texture. You will also find that a thermometer will be useful to measure temperature at some point during the process.
Servings Prep Time
5 people 6 hrs (overnight)
Cook Time Passive Time
30 min 3 1/2 hrs
Servings Prep Time
5 people 6 hrs (overnight)
Cook Time Passive Time
30 min 3 1/2 hrs
Ingredients
Servings: people
Instructions
  1. Lightly roast the black sesame seeds in a skillet until they start to release a nutty aroma. Be careful not to let them burn.
  2. Place the roasted black sesame seeds into a mixer or mortar and grind into a fine paste.
  3. Mix half of the honey into the black sesame paste and set aside.
  4. Add the separated egg yolks and whisk with the remaining honey.
  5. Combine the black sesame paste and the egg yolk mix.
  6. Pour in the two cans of coconut milk into the black sesame seed mix and stir until well combined.
  7. Place the mixture in a pot and place on low/medium heat, and cook for about 10 minutes stirring constantly. Use a thermometer to monitor the temperature. Ensure the mixture does not reach boiling temperature. The eggs are needed as a binding agent. If over cooked, they lose this property and you may not get the nice fluffy ice cream texture at the end.
  8. Remove the mixture from the heat and allow to cool. Placing the pot in a bowl of ice cubes can speed this process up.
  9. Once the mixture has cooled down, add in the vanilla and salt.
  10. Retrieve the coconut can left overnight in the fridge. The cream should have risen to the top and should be easy to separate.
  11. Put the cream in a bowl and whisk until fluffy. Fold the cream into the sesame seed mixture.
  12. For best results, place the mixture in the fridge overnight to cool before transferring to your ice cream maker. Follow manufacturer's instructions for your ice cream maker.
  13. The finished ice cream should be resting in the freezer. Take it out, spoon, and garnish to taste! *We used shaved lemon peel for our garnish, for a colourful contrast!
Recipe Notes

For steps on making ice cream without an ice cream maker, see this great tutorial on Taste of Home.

Black Sesame Seed Ice Cream PINTEREST | HDYTI

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