Save to Pins My first encounter with black sesame mochi ice cream happened on a humid July afternoon at a tiny dessert shop in Chinatown, where the owner's grandmother was teaching her granddaughter how to wrap the mochi by hand. The contrast of that chewy, cool exterior against the rich, nutty ice cream inside felt like biting into a perfectly kept secret. I spent the next month trying to recreate it at home, burning the mochi three times before learning that patience and a wet spatula were my greatest teachers. This recipe has since become my go-to when I want to impress people without spending hours in the kitchen, though the truth is I'd make it just for myself on quiet evenings.
I'll never forget watching my mother's face light up when she bit into one of these at my sister's birthday dinner. She's not usually impressed by desserts, but something about the texture and that subtle nuttiness had her asking for the recipe before she'd even finished chewing. My sister started making them every month after that, and now our family dinners feel incomplete without them.
Ingredients
- Whole milk: Creates a silky base that keeps the ice cream from being overly heavy.
- Heavy cream: This is what makes it truly luxurious and gives that rich mouthfeel that plain ice cream can never achieve.
- Granulated sugar: Use good quality sugar if you can, as it dissolves more smoothly into the custard.
- Large egg yolks: The custard base depends entirely on these, so don't skip or substitute with egg whites.
- Black sesame paste: Hunt for the roasted, unsweetened kind at Asian markets (not the sweetened spread, which throws off the balance).
- Vanilla extract: A small anchor that lets the sesame flavor shine rather than compete.
- Pinch of salt: This tiny amount deepens the sesame flavor in a way most people won't be able to name.
- Sweet rice flour: Also called glutinous rice flour or mochiko; this is essential for that signature chewy texture.
- Water: The ratio here is crucial, so don't eyeball it.
- Cornstarch: Your best friend when the mochi gets sticky; dust generously as you work.
Instructions
- Heat the cream mixture until it's just about to sing:
- Pour your milk and cream into a saucepan and watch it carefully over medium heat until you see steam rising and tiny bubbles forming around the edges, but don't let it boil. This takes about 5 minutes, and the patience here matters more than you'd think.
- Whisk your egg yolks into pale submission:
- In a separate bowl, combine yolks and sugar, whisking until the mixture is noticeably lighter and falls in ribbons when you lift the whisk. This takes a few minutes and your arm will feel it, but this step is what prevents scrambled eggs in your ice cream.
- Temper the eggs slowly and deliberately:
- Pour the hot milk mixture into your yolk mixture in a thin stream while whisking constantly, as if you're having a conversation with the mixture and need it to understand you fully. This is the most important step in preventing curdled custard.
- Cook the custard until it coats the back of a spoon:
- Return everything to the saucepan over low heat and stir constantly until the mixture thickens enough that when you dip a spoon in and run your finger across the back, it leaves a clear trail. This takes about 5 to 8 minutes and requires your full attention.
- Fold in the black sesame magic:
- Remove from heat and whisk in your black sesame paste, vanilla, and salt until completely smooth and no streaks remain. The color will shift to a deep, almost charcoal black that's beautiful to look at.
- Chill your custard thoroughly:
- Strain it through a fine mesh into a clean bowl to catch any bits of cooked egg, then refrigerate for at least 2 hours, ideally overnight. This step is not optional if you want the best texture.
- Churn and freeze the ice cream:
- Follow your ice cream maker's instructions, which usually means pouring in the cold custard and running it for 20 to 25 minutes until it reaches soft-serve consistency. Scoop into 8 balls on a parchment-lined tray and freeze solid for at least 2 hours.
- Mix your mochi dough in the microwave:
- Whisk sweet rice flour, sugar, and water together in a microwave-safe bowl until you have a smooth batter, then cover loosely and microwave on high for 2 minutes. The steam will start cooking the flour.
- Stir and cook again briefly:
- Use a wet spatula to stir the dough, which will be quite hot, then microwave for another minute until the mixture becomes opaque and sticky but not wet. It should look slightly shiny and hold together when pressed.
- Handle the hot mochi with care and speed:
- Turn the mochi onto a work surface heavily dusted with cornstarch and let it cool just enough to handle without burning yourself. Divide into 8 pieces and flatten each into a thin round about 3.5 inches across, dusting constantly with more cornstarch.
- Wrap the ice cream before it melts:
- Work as quickly as you possibly can, placing a frozen ice cream ball in the center of each mochi round and pinching the edges to seal completely. The mochi will become sticky and hard to manage if the ice cream starts melting, so speed is genuinely essential here.
- Set them in their final home:
- Place each wrapped mochi seam-side down in a muffin tin lined with plastic wrap and return to the freezer for at least 1 hour before serving. This helps them hold their shape and gives the mochi time to firm up.
Save to Pins There's something almost meditative about wrapping these by hand, the soft mochi giving way under your fingers, knowing that someone will experience that moment of surprise and delight when they bite through the layers. I've stopped thinking of these as just a dessert and started thinking of them as tiny gifts.
The Black Sesame Flavor Story
Black sesame tastes nothing like the white sesame seeds most of us grew up with. It's deeper, almost chocolatey, with an earthiness that reminds me of roasted nuts and dried flowers. The flavor builds as you eat it rather than hitting all at once, which is why some people fall in love with it immediately and others need a few bites to understand what they're tasting. I've learned to lean into that complexity rather than fight it, and it's made all the difference in how I approach this recipe.
Making It Your Own
Once you've mastered the basic formula, there's so much room to play. I've added a touch of matcha powder to the mochi dough, rolled finished balls in roasted black sesame seeds for extra crunch, and even experimented with a tiny pinch of cayenne pepper in the ice cream custard. The structure is forgiving enough that you can bend it without breaking it, which is a rare gift in dessert making.
Serving and Storing Your Mochi Ice Cream
These are best served straight from the freezer, ideally within a few minutes of scooping so the mochi is still tender and the ice cream is perfectly frozen. Keep them in a sealed container with parchment between layers to prevent sticking, and they'll hold beautifully for up to two weeks. If you find your mochi has become too firm after freezing, let them sit at room temperature for just a minute or two before eating, which softens them back to that ideal chewy texture.
- Pair these with hot green tea or earthy coffee to let the flavors dance against each other.
- Make them at least one day ahead so you're not rushed on serving day.
- If your mochi tears while wrapping, just seal it as best you can and no one will ever know.
Save to Pins Making these has taught me that some of the most impressive things we create in the kitchen are actually just patient combinations of simple steps. These mochi are proof that you don't need to be a pastry chef to create something that feels elegant and tastes extraordinary.
Questions & Answers
- → How is the black sesame ice cream made?
The ice cream is made by heating milk and cream, combining with whisked egg yolks and sugar, then cooking until thickened. Black sesame paste, vanilla, and salt are mixed in before churning in an ice cream maker.
- → What ingredients create the mochi shell?
The mochi shell is prepared with sweet rice flour, sugar, and water, microwaved until sticky, then dusted with cornstarch for shaping.
- → How to prevent mochi from sticking?
Generously dust surfaces and hands with cornstarch when shaping to keep the mochi dough from sticking.
- → Can black sesame paste be substituted?
Yes, store-bought black sesame spread can replace black sesame paste if unavailable, though flavor intensity may vary.
- → What is the best way to serve this dessert?
Serve chilled after freezing, optionally rolled in roasted black sesame seeds, and enjoy alongside green tea for a balanced pairing.
- → Are there any special storage tips?
Keep mochi ice cream balls well-frozen and covered tightly to maintain texture and prevent freezer burn.