Black Sesame Seed Ice Cream

Black Sesame Seed Ice Cream | icre cream recipes

On a tiny street near Insadong-gil (the tourist mecca of Seoul) and up a flight of winding wooden stairs, we found ourselves, to our delight, in a paper-screened little oasis of calm away from the masses. We had come for iced tea but were unable to resist their black sesame seed ice cream.


Ready In


50g black sesame seeds

60g agave syrup

2 x 400ml tins of coconut milk

100g unrefined sugar or coconut palm sugar

pinch of sea salt

3 tbsp cornflour


  1. Put the black sesame seeds in a dry frying pan over a medium heat. The moment they begin to pop and release their aroma, remove them from the heat and cool. Blitz the seeds in a coffee grinder or food processor until finely ground, then place them in a bowl and combine them with the agave syrup to form a paste.
  2. Heat 1 tin of the coconut milk, the sugar and the salt in a heavy-based saucepan over medium-low heat until the sugar has dissolved. In a bowl, slowly whisk the remaining tin of coconut milk into the cornflour, ensuring there are no lumps. Add this to the saucepan, mix everything together and cook for 4–6 minutes over a medium-high heat, stirring constantly, until the mixture becomes thick. Use a spatula to stir the mixture, making sure the bottom does not burn or become lumpy. When thickened, remove the pan from the heat and transfer the mixture to a large bowl. If there are any lumps pass the mixture through a sieve into a bowl.
  3. Stir the sesame seed paste into the ice cream mixture until combined. Place parchment paper onto the surface to prevent a skin forming and leave to cool completely. Refrigerate for 1–2 hours until well chilled. You can speed this process up by placing the bowl into an ice bath.
  4.  Churn in an ice cream maker according to the instructions. Alternatively, pour the mixture into a wide, flat (preferably metal) tray and place in the freezer. After 40 minutes, use a fork to mix and break down the ice crystals. Repeat this process twice more, at 40-minute intervals. You can blitz it all in a food processor at the final stage to make it really smooth. Return to the tray and leave in the freezer to set fully. Remove 15 minutes before serving to give the ice cream a chance to soften. Serve your Sesame Seed Ice Cream immediately.
My Korean Kitchen by Jordan Bourke, published by Weidenfeld & Nicolson. £7.99 Amazon