Black Sesame Ice Cream Sandwich (Printable Version)

A rich dessert with creamy black sesame ice cream nestled between chewy black sesame cookies.

# What You 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 Steps:

01 - Combine 1 cup whole milk and 2 cups heavy cream in a saucepan. Heat over medium heat until steaming but not boiling.
02 - In a separate bowl, whisk 5 egg yolks with 3/4 cup granulated sugar until the mixture is pale and thick, approximately 2-3 minutes.
03 - Slowly pour the hot milk mixture into the whisked yolks while continuously whisking to prevent scrambling. Once combined, return the entire mixture to the saucepan.
04 - Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon and reaches 170°F (77°C) on an instant-read thermometer.
05 - 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.
06 - Pour the mixture through a fine sieve into a clean bowl to remove any cooked egg particles. Cool to room temperature, then refrigerate for at least 2 hours.
07 - Transfer the chilled custard to an ice cream maker and churn according to manufacturer's instructions. Transfer to a freezer-safe container and freeze until firm.
08 - 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.
09 - In a separate bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, approximately 2-3 minutes.
10 - Beat 1 large egg and 1 teaspoon vanilla extract into the creamed butter mixture until fully incorporated.
11 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
12 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet and gently flatten each one with the bottom of a glass.
13 - Bake for 10 to 12 minutes, until the edges are set but the centers remain slightly soft. Allow cookies to cool completely on the baking sheet.
14 - Select cookie pairs of similar size and shape. Place a generous scoop of black sesame ice cream on the flat side of one cookie.
15 - Top the ice cream with the matching cookie, flat side down. Gently press to spread the ice cream evenly between the cookies.
16 - Wrap each assembled sandwich in parchment paper and freeze for at least 1 hour before serving to ensure stability.

# Expert Advice:

01 -
  • Black sesame is a total flavor game-changer—it tastes grown-up and mysterious, nothing like you'd expect from a seed.
  • The contrast between chewy, nutty cookies and creamy ice cream is the kind of texture combination that makes people close their eyes when they eat.
  • These look stunning on a plate or wrapped up as gifts, so you'll feel like you made something way more impressive than it actually was.
02 -
  • If your custard breaks or looks grainy, you cooked it too hot or too fast—next time, keep the heat low and stir constantly, almost obsessively.
  • Black sesame paste separates and rises to the top of the can, so stir it well before measuring or you'll get a paste-heavy first batch and watery second.
  • Toasting your own sesame seeds and grinding them makes a noticeable difference; pre-ground sits on shelves losing its aroma, and you'll taste the difference.
03 -
  • Keep your ice cream maker bowl in the freezer at all times so it's ready whenever you need it—this small habit eliminates so much frustration.
  • If you don't own an ice cream maker, you can still make this by freezing the churned custard and stirring it vigorously every thirty minutes for three hours, though the texture won't be quite as smooth.
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