There is something truly magical about the Black Sesame Mochi Ice Cream Recipe that combines the irresistibly chewy texture of mochi with the rich, nutty flavor of black sesame ice cream. This dessert is a perfect bite-sized treat that delivers a delightful contrast of creamy, nutty, and subtly sweet elements. Whether you’re craving something refreshing on a warm day or looking to impress your friends with a unique homemade dessert, this recipe offers the perfect balance of traditional Japanese flair alongside a smooth, luscious ice cream experience.
Ingredients You’ll Need
Gathering these simple ingredients is the first step to creating a sensational Black Sesame Mochi Ice Cream Recipe. Each component plays a crucial role in developing the dish’s signature flavor and texture, from the rich custard base to the chewy mochi exterior.
- Whole milk: Provides a creamy base essential for smooth ice cream.
- Heavy cream: Contributes richness and a velvety mouthfeel.
- Granulated sugar (for custard): Sweetens and balances the intense flavors.
- Large egg yolks: Help create a thick, custardy texture for the ice cream.
- Black sesame paste: Roasted and unsweetened, this gives the distinctive nutty, earthy flavor you crave.
- Vanilla extract: Enhances the overall taste with warm, aromatic notes.
- Pinch of salt: Intensifies the flavors and balances sweetness.
- Sweet rice flour: The key ingredient for chewy mochi dough.
- Granulated sugar (for mochi dough): Adds subtle sweetness to the mochi wrapper.
- Water: Hydrates the rice flour for the perfect mochi consistency.
- Cornstarch: Used for dusting to prevent sticking and help shape the mochi rounds.
How to Make Black Sesame Mochi Ice Cream Recipe
Step 1: Create Black Sesame Custard Base
Start by heating whole milk and heavy cream on medium heat until just about to simmer—this gentle warming helps build that rich custard without curdling the eggs. In a separate bowl, whisk the egg yolks with granulated sugar until pale and creamy. Slowly pour the hot milk mixture into this egg mixture while whisking constantly to prevent scrambling. Then, return the combined mixture to the pan, cooking over low heat and stirring frequently until it thickly coats the back of a spoon. This custard base is the foundation to the luscious, velvety ice cream we’re aiming for.
Step 2: Infuse and Chill Ice Cream Base
Remove the custard from heat and immediately whisk in the black sesame paste, fragrant vanilla extract, and just a pinch of salt. This blend infuses the base with the iconic smoky depth of roasted black sesame. Strain the mixture through a fine sieve to ensure an ultra-smooth texture, then chill it in the refrigerator for at least four hours, or better yet, overnight. This step is crucial because a well-chilled base churns into creamier ice cream with fewer ice crystals.
Step 3: Churn and Freeze Ice Cream
Pour the thoroughly chilled custard into your ice cream maker and churn according to manufacturer instructions—watch as the mixture thickens and transforms into a silky black sesame delight. Once churned, scoop about two tablespoons of ice cream per serving onto a parchment-lined baking tray. Freeze these scoops until completely firm, which usually takes at least two hours. These frozen balls will become the creamy core of your mochi ice cream.
Step 4: Prepare Mochi Dough
In a microwave-safe bowl, whisk together sweet rice flour, sugar, and water until smooth and lump-free. Cover loosely with plastic wrap and microwave the mixture on high for 2 minutes. Then stir with a wet spatula before microwaving for an additional minute. The dough will turn opaque and sticky, giving you that perfect stretchy mochi texture. This simple technique allows you to create authentic mochi dough with minimal fuss.
Step 5: Shape Mochi Rounds
Dust your work surface generously with cornstarch and transfer the hot mochi dough onto it. Allow the dough to cool just enough to handle safely. Divide into eight equal parts and flatten each piece into a 3.5-inch round, dusting with more cornstarch as necessary to keep the dough from sticking. These rounds will cradle the ice cream, creating the perfect chewy wrapper.
Step 6: Assemble and Final Freeze
Working swiftly is key here so the ice cream doesn’t melt! Place one frozen ice cream ball in the center of each mochi round and carefully pinch the edges together to seal. Position each mochi seam-side down in a muffin tin lined with plastic wrap to hold their shape. Freeze the assembled mochi ice creams for at least one hour before serving to let everything set perfectly.
How to Serve Black Sesame Mochi Ice Cream Recipe
Garnishes
Add a sprinkle of toasted black sesame seeds on top for an extra nutty crunch and a beautiful visual effect. A light dusting of matcha powder can also elevate the flavor complexity and add a lovely pop of color. These simple garnishes make your mochi ice cream all the more inviting to enjoy.
Side Dishes
The understated elegance of black sesame mochi ice cream pairs wonderfully with fresh fruit like sliced mango or ripe strawberries. You might also enjoy it alongside a warm cup of green tea or hojicha to complement the nutty flavors while providing a soothing balance.
Creative Ways to Present
Serve each mochi ice cream on a delicate leaf or in a small decorative bowl to showcase its charm. You can also stack a few mochi alongside thin coconut flakes or drizzle a little honey over the plate for a fusion twist. For a party or special occasion, arrange multiple mochi balls on a platter garnished with edible flowers—talk about a feast for the eyes and the palate!
Make Ahead and Storage
Storing Leftovers
If you have any leftover mochi ice cream, store it in an airtight container in the freezer. Because mochi is sensitive to moisture, make sure to keep each piece well-separated (layer with parchment paper if stacking) to prevent sticking and preserve its chewy texture.
Freezing
Your homemade Black Sesame Mochi Ice Cream Recipe freezes beautifully, which makes it ideal for prepping ahead of time. The mochi dough will maintain its stretchiness after freezing, and the ice cream stays creamy and flavorful. Just be sure to freeze the assembled mochi for at least one hour before serving for optimal texture.
Reheating
Unlike most desserts, mochi ice cream is best enjoyed cold, so reheating is not recommended. However, if the mochi becomes too hard in the freezer, allow the mochi ice cream to sit at room temperature for 5 to 10 minutes to soften slightly before serving, giving you that perfect chewiness without melting the ice cream inside.
FAQs
Can I make black sesame paste from scratch?
Absolutely! Toast raw black sesame seeds until fragrant, then grind them in a food processor until they release their oils and form a paste. You can add a little neutral oil or honey to smooth it out if preferred. This homemade black sesame paste offers an even fresher and more aromatic flavor for the mochi ice cream.
What if I don’t have an ice cream maker?
You can still make this recipe by placing the custard base in a shallow container and freezing it, stirring every 30 minutes until set. This manual churning reduces ice crystals though it might not be as smooth as churned ice cream. Either way, the black sesame flavor and mochi coating will shine through.
Is sweet rice flour gluten-free?
Yes, sweet rice flour, also called mochiko, is naturally gluten-free, making this recipe suitable for those avoiding gluten. Always check packaging for cross-contamination if you have severe allergies.
Can I substitute black sesame with another flavor?
Definitely! Matcha, red bean, or even mango puree can be used instead of black sesame paste to create different flavors of mochi ice cream. However, for the authentic nutty richness, black sesame is unmatched in the Black Sesame Mochi Ice Cream Recipe.
How long does mochi ice cream stay fresh in the freezer?
For best taste and texture, enjoy your mochi ice cream within 1 to 2 weeks. Beyond that, the mochi might start to harden excessively, and the ice cream could develop freezer burn. Storing it well-sealed always helps keep it delicious longer.
Final Thoughts
Making the Black Sesame Mochi Ice Cream Recipe at home is truly rewarding—each bite offers that heavenly mix of chewy and creamy with a uniquely rich, nutty flavor that’s hard to find elsewhere. Once you taste it, you’ll want to make it again and again, impressing friends and family with this elegant yet approachable dessert. So grab your ingredients and let your kitchen become a playground for delicious experiments!
Print
Black Sesame Mochi Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Freezing
- Cuisine: Japanese
- Diet: Vegetarian
Description
Black Sesame Mochi Ice is a delightful Japanese-inspired frozen dessert featuring creamy black sesame ice cream encased in soft, chewy mochi dough. This recipe combines a rich black sesame custard base churned into ice cream with sweet, glutinous rice flour dough to create a unique treat that is both nutty and refreshing. Perfect for those who enjoy exotic flavors and textural contrasts in their desserts.
Ingredients
Ice Cream Base
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1/2 cup black sesame paste, roasted and unsweetened
- 1 teaspoon vanilla extract
- Pinch of salt
Mochi Dough
- 1 cup sweet rice flour
- 1/4 cup granulated sugar
- 2/3 cup water
- Cornstarch for dusting
Instructions
- Create Black Sesame Custard Base: Heat whole milk and heavy cream in a saucepan over medium heat until just simmering. Meanwhile, whisk the egg yolks with granulated sugar in a separate bowl until pale and creamy. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Cook Custard: Return the combined mixture to the saucepan and cook over low heat, stirring frequently, until it thickens enough to coat the back of a spoon. This process ensures a smooth, creamy custard base.
- Infuse and Chill Ice Cream Base: Remove the custard from heat and whisk in the black sesame paste, vanilla extract, and a pinch of salt until the mixture is completely smooth. Strain the custard through a fine sieve into a clean bowl to remove any lumps, then refrigerate until thoroughly chilled, at least 4 hours or overnight for best results.
- Churn and Freeze Ice Cream: Transfer the chilled custard to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. Scoop about 2 tablespoons of ice cream each into 8 portions on a parchment-lined baking tray, and freeze until completely firm, at least 2 hours.
- Prepare Mochi Dough: 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 again for another 1 minute until the dough becomes opaque and sticky.
- Shape Mochi Rounds: Transfer the hot mochi dough onto a cornstarch-dusted work surface and let it cool slightly until it can be handled. Divide the dough into 8 equal pieces and flatten each into a round approximately 3.5 inches in diameter, dusting with cornstarch to prevent sticking.
- Assemble and Final Freeze: Working quickly to prevent melting, place one frozen scoop of black sesame ice cream in the center of each mochi round. Pinch the edges of the mochi together tightly to seal the ice cream inside. Place each mochi seam-side down in a muffin tin lined with plastic wrap and freeze for at least 1 hour before serving to ensure they hold their shape.
Notes
- The black sesame paste used should be roasted and unsweetened for the best nutty flavor.
- Use cornstarch generously to prevent the mochi dough from sticking to surfaces and hands during shaping.
- Chilling the custard base thoroughly before churning improves texture and reduces ice crystals.
- Handle the mochi dough gently and keep the ice cream frozen to make assembly easier.
- Store assembled mochi ice cream in an airtight container in the freezer for up to one week.
