Black Sesame Ice Cream Cake

Short Description

Black Sesame Ice Cream Cake combines the sophisticated nuttiness of toasted black sesame with the nostalgic pleasure of an ice-cream-filled dessert. Layers of crisp chocolate wafer crust and velvety black sesame ice cream are frozen together, then topped with lightly sweetened whipped cream for a striking, monochrome centerpiece that slices beautifully.

Why You’ll Love This Recipe

• Distinctive flavor: Toasted black sesame seeds lend a deep, roasted taste unlike any traditional vanilla or chocolate ice cream cake.

• Show-stopping appearance: The pale-gray ice cream against a dark crust creates an elegant contrast suitable for celebrations.

• Make-ahead friendly: The entire cake can be prepared days in advance, freeing you to focus on other hosting tasks.

• Naturally gluten-free option: Swap in a nut-based crust to accommodate gluten-free guests without compromising texture or flavor.

• Minimal baking: Only a brief crust-setting step requires heat; the remainder is simple stovetop work and freezing.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• black sesame seeds, toasted and cooled

• whole milk

• heavy cream

• granulated sugar

• egg yolks

• fine sea salt

• vanilla extract

• unsalted butter (for the crust)

• chocolate wafer cookies, finely crushed (or gluten-free chocolate cookies)

• confectioners’ sugar (for sweetened whipped cream)

Directions

1. Prepare the crust.
   a. Combine crushed chocolate wafers with melted butter until the crumbs resemble damp sand.
   b. Press firmly into the base of a 20 cm (8-inch) springform pan.
   c. Bake at 175 °C (350 °F) for 8 minutes, then cool completely.

2. Make black sesame paste.
   Blend toasted sesame seeds in a food processor until they release oils and form a glossy paste. Set aside.

3. Cook the custard.
   a. Warm milk and half the cream with half the sugar and salt in a saucepan, bringing it just to a simmer.
   b. Whisk remaining sugar into egg yolks. Temper with a ladle of hot milk, then return mixture to the saucepan.
   c. Cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon (82 °C / 180 °F).
   d. Strain through a fine mesh sieve into a clean bowl.

4. Combine and chill.
   Stir black sesame paste and vanilla into the warm custard until fully incorporated. Blend in remaining cold cream. Cover and refrigerate 4 hours, or until thoroughly chilled.

5. Churn and assemble.
   a. Churn the base in an ice-cream maker according to manufacturer’s instructions.
   b. Spread the soft-serve-like ice cream over the cooled crust, smoothing the top.
   c. Freeze at least 4 hours, or until solid.

6. Finish and serve.
   Shortly before serving, whip additional cream with confectioners’ sugar to soft peaks. Swirl over the frozen cake and return to freezer for 15 minutes to set. Unmold, slice with a hot knife, and serve immediately.

Servings and Timing

• Yield: 12 standard slices

• Active preparation: 25 minutes

• Passive chilling/freezing: 6 hours 30 minutes

• Total time: Approximately 7 hours

Variations

• Matcha ripple: Fold thin ribbons of prepared matcha paste through the churned ice cream before freezing for a marbled effect.

• Nut crust: Substitute crushed roasted almonds or hazelnuts for chocolate wafers to highlight the nutty profile.

• Dairy-free: Use coconut cream and oat milk with a plant-based stabilizer; results stay creamy yet lactose-free.

• Mini cakes: Line individual silicone muffin molds with crust and top with churned ice cream for single-serve portions.

Storage/Reheating

Store the assembled cake, tightly wrapped, in the freezer for up to two weeks. For best texture, allow slices to rest at room temperature for 5 minutes before serving. Do not attempt to reheat; this dessert is intended to remain frozen.

FAQs

How intense is the sesame flavor?

Toasted black sesame seeds provide a pronounced, savory nuttiness balanced by cream and sugar. Increase or decrease the sesame paste to suit your palate.

Can I use store-bought black sesame paste?

Yes. Ensure the paste contains only sesame seeds and minimal sugar to maintain control over sweetness.

Must I own an ice-cream maker?

An ice-cream maker yields the smoothest texture. In its absence, freeze the custard in a shallow tray, stirring vigorously every 30 minutes for 3 hours to break up ice crystals.

How do I keep the crust from crumbling?

Pack the crumbs firmly and bake briefly to set the butter. A cooled crust will release cleanly once chilled.

Is the cake gluten-free?

Use gluten-free chocolate cookies or a nut-based crust, and confirm all other ingredients are certified gluten-free.

Can I color the whipped cream?

A small amount of black sesame paste or activated charcoal adds a gray tint without affecting flavor.

What knife works best for slicing?

A long, thin-bladed chef’s knife warmed under hot water and wiped dry between cuts produces neat slices.

May I prepare components in advance?

The crust and custard can be made up to 48 hours ahead and stored separately; churn and assemble on the day you intend to serve.

How long can leftovers sit out?

Limit exposure to room temperature to under 20 minutes to prevent melting and textural loss.

Can I reduce the sugar?

Moderate reductions (up to 15%) are possible, but sugar contributes to softness; excessive cuts may cause iciness.

Conclusion

Black Sesame Ice Cream Cake offers an elegant fusion of Asian-inspired flavor and classic frozen-cake nostalgia. Though visually striking, it remains straightforward to assemble, rewards advance preparation, and adapts easily to dietary needs. Prepare it for special occasions when you wish to surprise guests with a dessert that is at once refined, memorable, and delightfully refreshing.