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Black Sesame Ice Cream Cake

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A creamy no-bake ice cream cake featuring nutty toasted black sesame, layered over a chocolate wafer crust and finished with lightly sweetened whipped cream. Perfect for summer gatherings or as a sophisticated twist on classic ice cream cake.

Ingredients

Scale
  • Chocolate Wafer Crust
    • 200 g chocolate wafer cookies (about 24), crushed fine
    • 4 Tbsp (60 g) unsalted butter, melted
  • Black Sesame Ice Cream
    • 1/2 cup (70 g) black sesame seeds, toasted
    • 3/4 cup (150 g) granulated sugar, divided
    • 2 cups (480 ml) heavy cream
    • 1 cup (240 ml) whole milk
    • 1/4 tsp fine sea salt
    • 4 large egg yolks
  • Topping
    • 1 cup (240 ml) heavy cream, well-chilled
    • 2 Tbsp (15 g) powdered sugar
    • 1 tsp vanilla extract
    • 1 Tbsp black sesame seeds, lightly toasted, for garnish

Instructions

  1. Line a 9-inch (23 cm) springform pan with parchment. Combine crushed chocolate wafers and melted butter; press firmly into an even layer on the pan bottom. Freeze while preparing the ice cream.
  2. Grind toasted black sesame seeds with 1/4 cup of the sugar in a food processor until they form a moist, shiny paste.
  3. In a saucepan, whisk together remaining 1/2 cup sugar, cream, milk, and salt. Heat over medium until steaming.
  4. In a bowl, whisk egg yolks. Slowly ladle about 1/2 cup of the hot cream mixture into yolks, whisking constantly, then return tempered yolks to saucepan.
  5. Cook custard, stirring with a spatula, until it thickens slightly and coats the back of the spatula (170-175 °F / 77-80 °C). Remove from heat; whisk in black-sesame paste until smooth.
  6. Strain custard through a fine mesh sieve into a clean bowl; cool to room temperature, then cover and chill at least 4 hours (or overnight).
  7. Churn chilled custard in an ice-cream maker according to manufacturer instructions until it reaches a soft-serve consistency.
  8. Spread churned black sesame ice cream over the frozen crust, smoothing the top. Cover and freeze until firm, at least 4 hours.
  9. For topping, whip 1 cup cream with powdered sugar and vanilla to soft peaks. Unmold cake; pipe or spread whipped cream over the surface. Sprinkle with toasted black sesame seeds.
  10. Return cake to freezer 20 minutes to set the topping, then slice with a warm knife and serve.

Notes

  • Toast sesame seeds in a dry skillet over medium heat, 2-3 min, until fragrant; cool before grinding.
  • If you lack an ice-cream maker, freeze custard in a shallow pan, stirring vigorously every 30 min for 3 hours.
  • For a shortcut, substitute 1 qt (about 1 L) store-bought black sesame ice cream, softened, for the homemade custard.
  • The cake keeps well, tightly wrapped, for up to 1 month in the freezer.

Nutrition

Keywords: black sesame, ice cream cake, Japanese dessert, no-bake, summer treat

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