Sesame Milkshakes

Sesame MilkshakesRecipe

Photo: Iain Bagwell

One sip was all it took. After trying the toasted-black-sesame milkshakes at Fosselman's Ice Cream Co. in Alhambra, California, we had to create our own. (They're amazing with toasted white sesame seeds too.)

Serves 2 (makes 2 1/2 cups)


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1/2 cup white or black* sesame seeds, preferably toasted*
3 tablespoons honey
2 tablespoons milk
1 pt. vanilla ice cream, slightly softened


Total: 15 Minutes

1. From 1/2 cup toasted white or black sesame seeds, set aside 2 tsp. Grind remaining seeds in a food processor, scraping bowl occasionally, until they look like damp sand. Blend in 3 tbsp. honey.

2. Transfer sesame paste to a blender. Add milk and purée, scraping container as needed. Add ice cream and whirl until smooth. For thick shakes, pour mixture into a bowl, cover, and freeze until thick, about 2 hours; blend again.

3. Pour shake into glasses and sprinkle with reserved sesame seeds.

Make ahead: The sesame paste, up to 2 days, at room temperature.

Created date

July 2016

Nutritional Information

Calories 560
Caloriesfromfat 48 %
Protein 11 g
Fat 30 g
Satfat 11 g
Carbohydrate 66 g
Fiber 6.4 g
Sodium 126 mg
Cholesterol 60 mg