Black Sesame Mochi Ice Cream (Printable Version)

Chewy mochi wraps around creamy black sesame ice cream for a delightful Japanese dessert with nutty depth.

# The Ingredients You'll Need:

→ Black Sesame Ice Cream

01 - 1 cup whole milk
02 - 1 cup heavy cream
03 - 3/4 cup granulated sugar
04 - 4 large egg yolks
05 - 1/2 cup black sesame paste, roasted unsweetened
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

→ Mochi Dough

08 - 1 cup sweet rice flour
09 - 1/4 cup granulated sugar
10 - 2/3 cup water
11 - Cornstarch for dusting

# Step-by-Step Instructions:

01 - Heat milk and heavy cream in a saucepan over medium heat until just simmering. Whisk egg yolks and sugar together in a bowl until pale. Slowly pour hot milk mixture into egg yolks while whisking constantly. Return mixture to saucepan and cook over low heat, stirring, until thickened and mixture coats the back of a spoon.
02 - Remove from heat and whisk in black sesame paste, vanilla extract, and salt until smooth. Strain custard through a fine mesh into a clean bowl and chill thoroughly in refrigerator until cold.
03 - Transfer chilled custard to ice cream maker and churn according to manufacturer's instructions. Scoop 8 small balls of approximately 2 tablespoons each onto a parchment-lined tray. Freeze until firm, at least 2 hours.
04 - In a microwave-safe bowl, whisk together sweet rice flour, sugar, and water until smooth. Cover loosely with plastic wrap and microwave on high for 2 minutes. Stir with a wet spatula, then microwave for another 1 minute until opaque and sticky.
05 - Turn mochi onto a cornstarch-dusted surface and let cool briefly. Divide into 8 equal pieces and flatten each into a 3.5-inch round, dusting with additional cornstarch as needed to prevent sticking.
06 - Working quickly, place a frozen ice cream ball in the center of each mochi round. Pinch edges to seal completely and place seam-side down in a muffin tin lined with plastic wrap. Freeze for 1 hour before serving.

# Additional Tips::

01 -
  • The contrast between chewy mochi and creamy ice cream feels like a small celebration in your mouth every single time.
  • Black sesame has this earthy, toasty depth that makes regular vanilla seem a bit boring in comparison.
  • Once you nail the technique, you'll have an impressive homemade dessert that feels restaurant-quality but tastes like home.
02 -
  • Your ice cream absolutely must be rock solid before wrapping, or the mochi will just collapse into a puddle of melted ice cream and regret.
  • Mochi dough waits for no one—it hardens quickly as it cools, so have your ice cream balls ready and your workspace prepped before you start microwaving.
  • The cornstarch is your best friend here; don't be shy with it or you'll spend ten minutes trying to peel stuck mochi off your counter.
03 -
  • If your black sesame paste seems too thick, warm it slightly before whisking into the custard—it'll incorporate more smoothly and create fewer lumps.
  • A bench scraper or dough cutter makes dividing the warm mochi into equal pieces much easier and less messy than you'd expect.
  • Keep your hands slightly damp when wrapping—the moisture helps seal the mochi without it sticking to your skin.
Return to Recipe