No Churn Black Sesame Ice Cream

Never met ice cream I didn’t love.

I have an affinity for ice cream - I once filled my shopping cart with 6 pints of ube ice cream from Trader Joe’s and proceeded to check out with only that.

Quarantine has gotten me cooking and baking every weekend and I picked up a recipe shared from my sister, found here. She tried out this recipe a few weeks before and have been testing out this recipe with other ingredients like matcha and ginger. The recipe passed Daddy Mok’s taste test so I decided to give it a try.

The recipe only calls for 4 ingredients and I happened to have all of them readily available. I did end up buying something new for this recipe, and it was the ice cream scoop that has almost 5000 reviews on Amazon. Side note, if you’re wondering why ice cream scoops are lift changing, Tablo can explain it here.

As a first attempt I cut the recipe in half and substituted about 20% of the condensed milk with evaporated milk since my sister says the original recipe was too sweet. You also can’t replace too much of the condensed milk otherwise the ice cream won’t freeze nicely. I used a Ninja blender instead of a food processor and it works great.

The outcome? Let’s just say there isn’t any left in the freezer.

Black Sesame Ice Cream

- 3 tbsp of black sesame seeds, roasted

- 6 oz (less than half a can) of sweetened condensed milk

- 1 oz of evaporated milk

- 1 tsp of vanilla extract

- 1 cup heavy cream

- pinch of salt

If you’re wondering what to do with remaining half a can of condensed milk, try the traditional Vietnamese slow brewing style and enjoy your coffee with condensed milk!