Dark, chic, intense, and intensely decadent… this black sesame ice cream is everything rainbow-smattered foods aren’t. Offering deep toasty richness from ground black sesame seeds, this ice cream recipe is one you’ll come back to again and again. And there’s really nothing stopping you from doing just that; being that it’s no-cook and no-churn (i.e. doesn’t require an ice cream maker), this lusciously creamy recipe couldn’t be easier to whip up. While we opted to amplify the dark color using black food coloring, you can leave it out if you’d prefer. However, if you’re not food coloring adverse, add a few drops to your favorite waffle cone recipe for an exceptionally striking presentation when you serve the ice cream. 

Tori Cox
Recipe by MyRecipes


Credit: Daniel Agee; Food Styling: Tori Cox; Prop Styling: Kashara Johnson

Recipe Summary test

15 mins
6 hrs 15 mins
Makes 6 cups (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Toast sesame seeds in a medium skillet over medium, stirring often, until they smell nutty, 2 to 3 minutes. Transfer to a food processor. Process until finely ground, about 1 minute. Add honey; process until well blended.

  • Whisk together sesame seed mixture, condensed milk, vanilla, salt, and, if desired, food coloring paste in a large bowl until well combined.

  • Beat cream with an electric mixer in a separate bowl until stiff peaks form. Fold whipped cream into sesame seed mixture. Pour mixture into a loaf pan or freezer-safe dish. Cover with plastic wrap, and freeze at least 6 hours.