Black Sesame Ice Cream Sandwich (Printable Version)

A creamy black sesame ice cream nestled between chewy black sesame cookies for a nutty, rich dessert.

# 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

# Directions:

01 - Combine 1 cup whole milk and 2 cups heavy cream in a saucepan over medium heat until steaming.
02 - Whisk 5 large egg yolks with 3/4 cup granulated sugar in a bowl until pale and thick.
03 - Gradually pour the hot milk mixture into the yolks while whisking constantly to prevent curdling.
04 - Return the mixture to the saucepan and cook over low heat, stirring continuously, until it reaches 170°F (77°C) and coats the back of a spoon.
05 - Remove from heat and whisk in 1/2 cup black sesame paste, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth.
06 - Strain the mixture through a fine sieve into a clean bowl, cool to room temperature, then refrigerate for at least 2 hours.
07 - Process the chilled custard in an ice cream maker following manufacturer instructions, then freeze until firm.
08 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Whisk together 1 cup flour, 1/2 cup ground black sesame seeds, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a bowl.
09 - In a separate bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
10 - Gradually mix the dry ingredients into the butter mixture until fully combined.
11 - Scoop tablespoon-sized balls onto the prepared baking sheet and flatten slightly. Bake for 10 to 12 minutes until edges are set. Cool completely.
12 - Match cookies in pairs of similar size. Place a scoop of black sesame ice cream on the flat side of one cookie, then top with another cookie and gently press to spread the ice cream evenly.
13 - Wrap sandwiches in parchment paper and freeze for at least 1 hour before serving.

# Expert Tips:

01 -
  • The nutty, complex flavor of black sesame feels sophisticated without requiring fancy ingredients you can't find.
  • You get the satisfaction of making ice cream from scratch, which tastes dramatically better than store-bought and feels like an accomplishment.
  • These sandwiches photograph beautifully—that deep charcoal color is so visually striking that guests always ask for the recipe before taking a bite.
02 -
  • If your ice cream custard breaks during tempering, stop immediately and strain it—you might salvage it, but pushing forward usually makes it worse and tastes gritty no matter how hard you try to fix it.
  • The difference between cookies that are chewy and cookies that are cakey comes down to baking them until the edges set but the centers look just slightly underdone, which feels wrong the first time but becomes your signature move.
  • Black sesame paste varies wildly between brands in terms of consistency and sesame-to-oil ratio, so always start with less and whisk it in gradually so you can adjust the flavor without ending up with something grainy or overly bitter.
03 -
  • Save your leftover black sesame paste by storing it in the coldest part of your refrigerator in an airtight container, where it keeps for months and makes you want to invent new desserts around it.
  • If you're making these ahead for a party, assemble them the morning of and keep them frozen until serving—they're more stable than you'd expect and actually improve as the flavors meld overnight.
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