Black Sesame Ice Cream Sandwich (Printable Version)

Creamy black sesame ice cream sandwiched between chewy black sesame cookies for a rich, nutty finish.

# What You'll Need:

→ 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

# How To Make It:

01 - In a saucepan, combine milk and cream. Heat over medium heat until steaming, approximately 3-5 minutes.
02 - In a separate bowl, whisk egg yolks with sugar until pale and thick, approximately 2-3 minutes of continuous whisking.
03 - Gradually pour the hot milk mixture into the yolks while whisking constantly to avoid curdling. Return the combined mixture to the saucepan.
04 - Cook over low heat, stirring constantly, until the mixture reaches 170°F (77°C) and coats the back of a spoon, approximately 8-10 minutes.
05 - Remove from heat. Whisk in black sesame paste, vanilla extract, and salt until the mixture achieves a smooth, uniform consistency.
06 - Strain the mixture through a fine sieve into a clean bowl. Cool to room temperature, then refrigerate for at least 2 hours until completely chilled.
07 - Process the chilled custard in an ice cream maker according to manufacturer instructions. Transfer to a freezer-safe container and freeze until firm, approximately 4-6 hours.
08 - Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
09 - In a bowl, whisk together flour, ground black sesame seeds, baking soda, and salt until evenly combined.
10 - In a separate bowl, cream softened butter and sugar until light and fluffy, approximately 2-3 minutes of beating.
11 - Beat the egg and vanilla extract into the butter mixture until fully incorporated.
12 - Gradually fold the dry ingredients into the wet mixture until a cohesive cookie dough forms. Avoid overmixing.
13 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Gently flatten each portion to approximately 1/4 inch thickness.
14 - Bake for 10-12 minutes until the edges are set but the centers remain slightly soft. Remove from oven and cool completely on the baking sheet.
15 - Select cookies in pairs of similar size and shape for uniform sandwiches.
16 - Place one generous scoop of black sesame ice cream on the flat side of one cookie. Top with the matching cookie, flat side down, and gently press together to distribute the ice cream evenly.
17 - Wrap each assembled sandwich in parchment paper. Return to the freezer for at least 1 hour before serving to ensure the ice cream sets firmly.

# Expert Advice:

01 -
  • The nutty black sesame flavor is sophisticated enough to impress but approachable enough that everyone asks for the recipe.
  • You get to make ice cream from scratch without any pretension or fussy techniques—just patience and a little heat control.
  • These freeze beautifully, so you can assemble them days ahead and pull them out when you actually need dessert.
02 -
  • Don't skip the straining step—I learned this the hard way when my first batch had tiny bits of cooked egg throughout, and it changed the texture from smooth to slightly grainy.
  • Black sesame paste brands vary wildly in consistency; if yours is very thick, whisk it with a bit of the warm cream before adding it to the custard so it doesn't lump up.
  • The cookies are better slightly underbaked than overbaked because they'll continue to firm up as they cool, and chewy cookies hold the ice cream better anyway.
03 -
  • Invest in a decent ice cream maker if you plan to make ice cream regularly—the quality difference between a cheap one and a mid-range machine is absolutely worth it, and these sandwiches deserve the effort.
  • If you don't have an ice cream maker, you can still make the custard and fold it with whipped cream, then freeze it in a container, stirring every 30 minutes for 3-4 hours—not quite as creamy but genuinely respectable.
  • Room temperature black sesame paste is easier to whisk into warm custard than cold paste, so let yours sit out for a few minutes before using it.
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