This Homemade Black Sesame Ice Cream is creamy, subtly sweet, and full of deep, roasted sesame flavor. It combines naturally sweet dates with cashews and coconut milk to create a silky texture that's both indulgent and wholesome, and the perfect treat for sesame lovers.
Black sesame has become a favorite flavor in popular desserts across Hong Kong, Japan, and beyond, and for good reason. Its unique, earthy taste makes this ice cream stand out! And although made with an ice cream maker like my Vegan Golden Milk Ice Cream, it's actually a super-easy recipe, and I'll give you an option for those who don't have an ice cream machine. It's made with whole, plant-based ingredients, naturally sweetened, and has the most dreamy, smooth texture thanks to cashews and coconut milk.
It's a fun and impressive treat that you definitely should make next when you're craving a tasty ice cream that's a little different from the classics, like peanut butter or vanilla.
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Ingredients To Make This Tasty Ice Cream:
To make this black sesame ice cream recipe, you'll need just a few simple, whole-food ingredients.
Raw Cashews: Once soaked and blended, they transform into a smooth, luscious base that gives you that classic ice cream feel without any dairy or heavy cream. Get enough to also make my Vegan Strawberry Ice Cream, next.- Medjool Dates: This natural sweetener helps bind the ice cream base and adds a beautiful caramel-like flavor that pairs well with the rest of the ingredients.
- Full-Fat Coconut Milk: This adds richness similar to heavy cream or whole milk but without the dairy.
- Vanilla Extract: It's a simple yet essential ingredient for balancing the earthy sesame flavor.
- Tapioca Syrup: It's added for extra smoothness and sweetness. You can also use maple syrup instead.
- Black Tahini: This creates that deep sesame flavor and beautiful black color.
- Whole Black Sesame Seeds: I'm using some for garnish, and it adds a fun, crunchy topping!
- Water: For soaking the cashews and dates.
See the recipe card for quantities.
How To Make It:
So, here's what you need to do to make this unique homemade ice cream.
Churn Method
- Soak: Soak pitted dates and cashews in a bowl of water for at least 4 hours, or overnight.
- Blend: Add the soaked and drained nuts and dates to a high-speed blender with the rest of the ingredients. Blend until silky smooth-this is your ice cream base.
- Churn: Pour the base into your ice cream maker and churn according to the instructions until you have a soft-serve consistency.
- Freeze & Serve: Scoop into a freezer-safe airtight container for a couple of hours or until firm. Let it sit for a few minutes at room temperature before scooping and serving with your favorite toppings.
No-Churn Method
Follow all the same exact steps as above, but instead of churning, pour the mixture into a freezer-safe container. Freeze, stirring every 30-60 minutes for the first 3-4 hours. This step helps break up ice crystals and creates a tasty ice cream texture similar to traditional ice cream flavors made with egg yolks and whole milk.
Top Tips:
As always, here are some of my tips to make the best black sesame ice cream from the start.
- Don't Skip Soaking: Soaking the cashews and dates is key for achieving that smooth texture. If you can't let it soak for 4 hours or overnight, you can try soaking it in hot water for 30 minutes to speed things up.
- Use Black Tahini: Go for black rather than regular tahini to get that signature deep sesame flavor and striking color.
- Soften Before Serving: Always allow the ice cream to sit at room temperature for a few minutes to get those smooth scoops of ice cream.
- Extra Toasty Flavor: If you have some extra time, lightly toast whole black sesame seeds before garnishing. It's delicious!
Variations And Substitutions:
This ice cream has just a few ingredients that you can easily use in other recipes on the blog. So, I highly encourage you to try this recipe as-is first. But here are a few suggestions in case you need to substitute something or want to change things up.
- Tapioca Syrup: You can swap it with maple syrup if you don't have it on hand. But you might still have some leftovers from making my Deep Sea Blue Candy Ice Cream or Pink Dragon Fruit Ice Cream. If you love making healthier ice creams at home, then I would definitely stock up on this ingredient.
- Want It Extra Creamy? Try adding some coconut cream to the ice cream base.
- No Black Tahini? You can make your own black sesame paste at home by grinding whole black sesame seeds in a spice grinder or food processor, then slowly drizzling in a bit of neutral oil (like avocado oil) until smooth and spreadable.
Storage:
Store your homemade black sesame ice cream in an airtight, freezer-safe container. It will keep well in the freezer for up to 2-3 weeks, though it's best enjoyed within the first week for the creamiest texture and freshest flavor.
Before serving, let it sit at room temperature for 5-10 minutes to soften slightly. This makes it easier to scoop and brings out that rich sesame flavor even more.
Equipment Needed:
- High-Speed Blender: To make the ice cream base ultra-smooth.
- Ice Cream Maker: Although you can make it without one, I highly recommend it for the creamiest results.
- Large Bowl: For soaking the cashews and dates.
- Freezer-Safe Container: For Storage, and if you don't have an ice cream machine.
- Large Spoon: For stirring every 30-60 minutes while ice cream is in the freezer, in case you don't have an ice cream machine.
Recipe FAQs:
It has a nutty, deeply earthy flavor that's a little sweet and a little toasty. It's unlike any traditional ice cream flavors but so worth making.
Yes! This homemade ice cream is fully plant-based, naturally sweetened, and free from eggs, heavy cream, and refined sugar.
Absolutely! As mentioned before in the post, you can use the no-churn method by freezing the mixture in a container and stirring every 30-60 minutes for the first few hours to break up ice crystals.
Technically, yes, but the flavor will be milder, and you won't get that beautiful dark color. Black sesame seeds or black tahini are what give this ice cream its signature taste and look.
Black sesame is beloved in many Asian countries, especially in Hong Kong and Japan, for its unique flavor and health benefits. It's often used in desserts like black sesame soup, buns, and ice cream.
More Amazing Vegan Ice Creams To Try Next:
Looking for other recipes like this? Try these:
If you try this Homemade Black Sesame Ice Cream Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Homemade Black Sesame Ice Cream
Equipment
- 1 ice cream container
Ingredients
- 1 cup raw cashews
- 1 cup medjool dates
- 1½ cups water for soaking
- 13.5 oz full-fat coconut milk from the can
- 2 teaspoons vanilla extract
- ¼ cup tapioca syrup or maple syrup for a sweeter option
- ½ cup black tahini
- black sesame seeds for garnish
Instructions
Soak the cashews and dates
- Add raw cashews and Medjool dates to a bowl and cover with 1½ cups of water. Let soak for at least 4 hours or overnight. For a quicker option, soak in hot water for 30 minutes.
Blend the base
- Drain the soaked cashews and dates. Add them to a high-speed blender along with the coconut milk, vanilla extract, tapioca syrup, and black tahini. Blend until completely smooth and creamy.
Freeze
- With an ice cream maker: Pour the mixture directly into your ice cream maker and churn according to the manufacturer's instructions.
- No-churn method: Pour into a freezer-safe container and freeze. Stir every 30-60 minutes for the first 3-4 hours to reduce ice crystals and create a creamy texture.
Serve
- Once frozen, let the ice cream sit at room temperature for 5-10 minutes to soften. Scoop and top with black sesame seeds.
Related Sesame Recipes:
Are you a fellow sesame lover? Make sure to check out some of the other sesame recipes on my website!
Lex Bishop says
This looks so intriguing!