Save It Last summer, my cousin from Tokyo sent me a jar of black sesame paste with a note saying 'this will change everything.' I had no idea how right she was until that first batch of ice cream came out of the maker, this impossibly gorgeous charcoal color that tasted like toasted nuts and happiness. These sandwiches became the thing everyone requested at every gathering, their dramatic appearance catching eyes before anyone even took a bite.
I made these for a dinner party back in September and watched my friend Sarah literally gasp when she bit into one. She kept turning it over in her hands, marveling at how something so simple could look so striking, then proceeded to ask if she could take the extras home. Now whenever I need a dessert that feels special but doesnt require pastry school training, this is what I make.
Ingredients
- Whole milk and heavy cream: The dairy foundation creates that luxurious mouthfeel you want in ice cream
- Black sesame paste: This is the star and worth seeking out at Asian markets or online
- Egg yolks: They create the custard base that keeps ice cream smooth and creamy
- Ground black sesame seeds: Toasting them yourself makes all the difference in flavor
- Butter: Room temperature butter is non-negotiable for properly creamed cookies
Instructions
- Make the ice cream base:
- Heat the milk and cream until steaming hot, then whisk your egg yolks with sugar until they turn pale and thick. Pour that hot milk into the yolks slowly, whisking like your life depends on it, then return everything to the pan and cook until it coats the back of a spoon.
- Add the magic ingredient:
- Whisk in the black sesame paste until completely smooth, then strain through a fine mesh sieve because no one wants bits of cooked egg in their ice cream. Chill for at least two hours or until thoroughly cold.
- Churn and freeze:
- Process in your ice cream maker according to the manufacturers instructions, then transfer to a container and freeze until firm enough to scoop.
- Preheat and prep:
- Get your oven to 350°F and line a baking sheet with parchment paper because you definitely do not want to deal with stuck cookies later.
- Mix the dry ingredients:
- Whisk together the flour, those toasted ground sesame seeds, baking soda, and salt in a bowl.
- Cream the butter and sugar:
- Beat the butter and sugar until fluffy and light, then add the egg and vanilla. Mix in your dry ingredients gradually until everything comes together.
- Scoop and bake:
- Drop tablespoon-sized dough onto your prepared sheet, flatten slightly with the bottom of a glass, and bake 10 to 12 minutes until the edges are set. Cool completely before even thinking about assembly.
- Match and fill:
- Pair up cookies by size, scoop ice cream onto the flat side of one, and gently press another cookie on top. Wrap each sandwich in parchment and freeze for at least an hour to set.
Save It These have become my go-to for dinner parties because I can make everything days ahead. There is something deeply satisfying about pulling a container of homemade ice cream sandwiches from the freezer and watching peoples faces light up at something so unexpected.
Making Ahead
The ice cream base can sit in the fridge for up to two days before churning, and the cookies keep beautifully in an airtight container for three days. Assembled sandwiches last for a month in the freezer, though I have never seen them last longer than a week in my house.
Getting the Right Texture
The key is pulling the cookies from the oven while the centers still look slightly underbaked. They will firm up as they cool, and that slight chewiness prevents them from turning rock-hard in the freezer. If your cookies seem too crisp, let the assembled sandwiches sit at room temperature for five minutes before serving.
Flavor Variations
Black tahini works beautifully in place of sesame paste if that is what you can find. Some people like to add a teaspoon of matcha powder to the cookie dough for a stunning green and gray swirl. For extra textural contrast, roll the exposed edges of your sandwiches in additional toasted sesame seeds right after assembly.
- White chocolate chips folded into the cookie dough add sweetness that balances the earthiness
- A pinch of cardamom in the ice cream base creates the most incredible aromatic depth
- Dipping half the sandwich in melted dark chocolate makes these feel absolutely decadent
Save It There is something undeniably satisfying about biting through that chewy cookie into the cold, nutty cream. These sandwiches have a way of making any ordinary Tuesday feel like a celebration worth savoring.
Recipe FAQs
- → How long does black sesame ice cream need to freeze?
After churning in your ice cream maker, the black sesame custard needs to freeze until firm, typically 4-6 hours or overnight. For assembled sandwiches, freeze for at least 1 hour to set the ice cream properly before serving.
- → Can I make these without an ice cream maker?
Yes. Pour the cooled custard into a shallow container and freeze. Every 30 minutes for 3 hours, stir vigorously with a fork to break up ice crystals. The texture will be slightly denser but still delicious.
- → What does black sesame taste like?
Black sesame has an earthy, nutty flavor with hints of chocolate and caramel. It's more intense than white sesame seeds, with a slight bitterness that balances beautifully with sweet cream and sugar.
- → How should I store these sandwiches?
Wrap each sandwich individually in parchment paper or plastic wrap, then store in an airtight container in the freezer. They'll keep well for up to 2 weeks, though the cookies may soften slightly over time.
- → Can I use black tahini instead of black sesame paste?
Absolutely. Black tahini works wonderfully as a substitute for black sesame paste. The flavor is nearly identical, though tahini may be slightly thinner. Use the same quantity called for in the recipe.
- → Why did my ice cream turn icy instead of creamy?
This usually happens if the custard base wasn't chilled thoroughly before churning, or if the mixture wasn't cooked to 170°F to properly thicken. Ensure your custard coats the back of a spoon and refrigerates for at least 2 hours before churning.