Black Sesame Ice Cream

Name: Black Sesame Ice Cream
Yield: 1,107.3 g
Ingredients: 120g Granulated sugar; 45g Dextrose; 35g Skim milk powder; 480g Whole milk; 370g Cream, heavy; 1.1g Guar gum; 1.2g Salt; 5g Pure vanilla extract; 2g Sunflower lecithin; 48g Black tahini

By Malachi • Created yesterday

Ice Cream Base

1,107 g

158 kcal

Description

A basic black sesame ice cream. Rich, soft, and scoopable. Has enough black sesame flavor to come through, but is a little lighter than my other versions because I did not want to overwhelm the matcha ganache I layered into it.

Instructions

This recipe only uses guar gum (which hydrates cold) and no egg yolks, so there is no need to heat the base. Comes together quick and easy. 1. Weigh and mix dry ingredients 2. Weigh milk and add dry ingredients - blend or whisk until fully integrated. 3. Add black sesame paste and vanilla - blend again 4. Weigh and add cream. Briefly mix again 5. Store in fridge for at least 4 hours 6. Churn 7. Move to freezer until hardened

Ingredients

120 g
Granulated sugar
Sweetener
Sweetener
45 g
Dextrose
Sweetener
Sweetener
35 g
Skim milk powder
Dairy
Dairy
480 g
Whole milk
Dairy
Dairy
370 g
Cream, heavy
Dairy
Dairy
1.1 g
Guar gum
Stabilizer
Stabilizer
1.2 g
Salt
Other
Other
5 g
Pure vanilla extract
Other
Other
2 g
Sunflower lecithin
Emulsifier
Optional
Emulsifier
48 g
Black tahini
Nuts & Seeds
Nuts & Seeds

Nutrition

	Scoop (66 g)	per 100 g
Calories	158 kcal	239 kcal
Total fat	10.7 g	16.2 g
Saturated fat	5.3 g	8.1 g
Trans fat	0 g	0 g
Carbohydrates	10.8 g	16.3 g
Sugars	12.3 g	18.6 g
Fiber	0.2 g	0.4 g
Protein	2.7 g	4.1 g

Recipe details

Visibility	Public
Author	Malachi
Created	2/7/2026
Updated	2/8/2026
Total weight	1,107 g
Evaporation	0%