No-churn black sesame coconut ice cream is the rich, nutty treat your freezer has been missing. Made with toasted sesame seeds and coconut milk, this creamy dessert is deeply flavorful, dairy-free and shockingly easy to make. Just blend, freeze, and enjoy.
Why you’ll love this dairy-free ice cream recipe
For me, ice cream season never ends. Whether you’re hosting a Thai-inspired dinner party or just craving something sweet, this black sesame coconut ice cream is the perfect way to finish the night. It’s light, refreshing and definitely not your average dessert.
Black sesame is a staple in Asian desserts, known for its rich, nutty flavor that adds depth and complexity. This no-churn version is incredibly easy to make, with a stunning grey hue and an irresistibly creamy texture.
Every bite is bold, toasty and just a little unexpected – in the best way. It’s truly unlike any other ice cream I’ve had. Spectacular. I think this might be my new favorite.
🍨 Recipe tips
Toast your sesame seeds well: Don’t skip this step! Toasting brings out the deep, nutty aroma that makes this ice cream so special. Toast over medium heat and stir frequently, don’t let them burn!
Grind until smooth: Blend the toasted sesame seeds until they form a smooth, almost paste-like texture before mixing with the coconut cream. This ensures an ultra-creamy, not gritty result.
Use full-fat coconut milk: This gives the ice cream a rich and velvety texture. Avoid light versions, they’ll make the ice cream icy instead of creamy.
Sweeten to taste: Black sesame has a strong, earthy flavor, so taste your mixture before freezing.
FAQ
Can I use black sesame paste or tahini instead of whole seeds?
Yes! You can substitute with Japanese black sesame paste (neri goma) or even homemade paste if you’ve already blended your seeds. Tahini can work too, but note that regular tahini (made from white sesame) won’t give the same deep flavor or color, black sesame paste is what makes this ice cream shine.
Do I need an ice cream maker?
Nope! This is a no-churn recipe. All you need is a blender or food processor to blend the sesame seeds, and a freezer-safe container to chill the mixture.
🍨 What to serve with black sesame ice cream
Toasted coconut flakes – Add extra crunch and enhance the coconut flavor.
Fresh mango, strawberries, raspbarries or pineapple – Their brightness complements the nuttiness.
Sesame brittle or crushed waffle cones – For a crispy contrast.
Drizzle of honey or black sesame syrup – Adds sweetness and deepens the sesame flavor.
Savory mains to pair with this ice cream:
- Hoisin beef noodles
- Teriyaki shrimp
- Thai coconut chicken meatballs
- Spicy peanut noodles
- Korean beef bulgogi
❄️ Storage tips
Store in an airtight container in the freezer for up to 2 months. For the best texture and flavor, enjoy within the first month.
Let the ice cream sit at room temperature for 5–10 minutes before scooping, it will soften to the perfect creamy consistency.
Press a sheet of parchment paper or plastic wrap directly on top of the ice cream before sealing to prevent ice crystals from forming.
Black Sesame Coconut Ice Cream
Ingredients
- ¼ cup black sesame seeds
- 1 ¼ cups sweetened condensed milk - chilled for 24 hours
- 1 ¾ cups coconut milk full-fat - chilled for 24 hours
- ⅛ tsp salt
- toppings of your choice
Instructions
- Toast the black sesame seeds in a dry skillet over medium heat, stirring constantly, for 3–4 minutes, until fragrant and nutty. Immediately transfer to a blender and grind until they form a sticky paste.
- Add the chilled sweetened condensed milk and a pinch of salt. Blend or mix until fully combined.
- Carefully open the chilled can of coconut milk and scoop out the thick cream that has separated on top, leaving the watery liquid behind. Beat the coconut cream until stiff peaks form.
- Fold the whipped coconut cream into the black sesame mixture until smooth. Pour into a lidded container and freeze for at least 4 hours, or until firm. Enjoy!
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