This Black Sesame Mochi Ice Cream is a delightful fusion of chewy, pillowy mochi dough wrapped around smooth and creamy black sesame ice cream. The nutty, toasty black sesame flavor perfectly complements the delicate sweetness of the mochi. Lightly dusted with cornstarch and served with a drizzle of black sesame sauce, this Japanese-inspired treat is perfect for dessert lovers looking for a unique and indulgent bite-sized treat.
For the Black Sesame Ice Cream
1 cup heavy cream
1 cup whole milk
½ cup black sesame paste (or toasted ground black sesame seeds)
½ cup granulated sugar
1 tsp vanilla extract
2 large egg yolks
For the Mochi Dough
1 cup glutinous rice flour (Mochiko)
¼ cup granulated sugar
¾ cup water
½ tsp vanilla extract
Cornstarch, for dusting
For Garnish (Optional)
Toasted sesame seeds
Drizzle of black sesame sauce
Fresh mint leaves
Make the Black Sesame Ice Cream
1
- Toast black sesame seeds in a dry pan for 2-3 minutes until fragrant (skip this if using black sesame paste).
- Blend toasted sesame seeds into a paste using a food processor.
- In a saucepan, heat milk, heavy cream, and black sesame paste over medium heat, stirring until smooth.
- In a separate bowl, whisk egg yolks with sugar until pale.
- Slowly add the warm sesame mixture to the eggs, whisking constantly.
- Return to the saucepan and cook over low heat until thickened (5-7 minutes).
- Strain and cool completely, then churn in an ice cream maker according to manufacturer instructions.
- Freeze for at least 4 hours until firm
Make the Mochi Dough
2
- In a microwave-safe bowl, whisk together glutinous rice flour, sugar, and water until smooth.
- Cover loosely with plastic wrap and microwave for 1 minute.
- Stir, then microwave for another 30 seconds.
- Repeat until the dough is glossy and sticky (total about 2-3 minutes).
- Let cool slightly, then dust a work surface with cornstarch.
- Transfer the dough and roll out to ⅛-inch thickness.
- Cut into circles large enough to wrap the ice cream balls.
Assemble the Mochi Ice Cream
3
- Scoop small balls of black sesame ice cream and freeze for 1 hour.
- Wrap each ice cream ball with a mochi circle, pinching the edges to seal.
- Dust with cornstarch to prevent sticking.
- Freeze for another 30 minutes before serving.
Garnish and Serve
4
- Drizzle with black sesame sauce and sprinkle with toasted sesame seeds.
- Garnish with fresh mint for a pop of color.
- Enjoy this chewy, creamy, nutty treat!
Pro Tips
5
- Work quickly when wrapping the ice cream to prevent melting.
- For a softer mochi texture, let it sit at room temperature for 5 minutes before eating.
- Store in an airtight container in the freezer for up to a week.
CategoryDesserts
Ingredients
For the Black Sesame Ice Cream
1 cup heavy cream
1 cup whole milk
½ cup black sesame paste (or toasted ground black sesame seeds)
½ cup granulated sugar
1 tsp vanilla extract
2 large egg yolks
For the Mochi Dough
1 cup glutinous rice flour (Mochiko)
¼ cup granulated sugar
¾ cup water
½ tsp vanilla extract
Cornstarch, for dusting
For Garnish (Optional)
Toasted sesame seeds
Drizzle of black sesame sauce
Fresh mint leaves
Directions
Make the Black Sesame Ice Cream
1
- Toast black sesame seeds in a dry pan for 2-3 minutes until fragrant (skip this if using black sesame paste).
- Blend toasted sesame seeds into a paste using a food processor.
- In a saucepan, heat milk, heavy cream, and black sesame paste over medium heat, stirring until smooth.
- In a separate bowl, whisk egg yolks with sugar until pale.
- Slowly add the warm sesame mixture to the eggs, whisking constantly.
- Return to the saucepan and cook over low heat until thickened (5-7 minutes).
- Strain and cool completely, then churn in an ice cream maker according to manufacturer instructions.
- Freeze for at least 4 hours until firm
Make the Mochi Dough
2
- In a microwave-safe bowl, whisk together glutinous rice flour, sugar, and water until smooth.
- Cover loosely with plastic wrap and microwave for 1 minute.
- Stir, then microwave for another 30 seconds.
- Repeat until the dough is glossy and sticky (total about 2-3 minutes).
- Let cool slightly, then dust a work surface with cornstarch.
- Transfer the dough and roll out to ⅛-inch thickness.
- Cut into circles large enough to wrap the ice cream balls.
Assemble the Mochi Ice Cream
3
- Scoop small balls of black sesame ice cream and freeze for 1 hour.
- Wrap each ice cream ball with a mochi circle, pinching the edges to seal.
- Dust with cornstarch to prevent sticking.
- Freeze for another 30 minutes before serving.
Garnish and Serve
4
- Drizzle with black sesame sauce and sprinkle with toasted sesame seeds.
- Garnish with fresh mint for a pop of color.
- Enjoy this chewy, creamy, nutty treat!
Pro Tips
5
- Work quickly when wrapping the ice cream to prevent melting.
- For a softer mochi texture, let it sit at room temperature for 5 minutes before eating.
- Store in an airtight container in the freezer for up to a week.
Notes
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