no-churn creamy sesame ice cream

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A few weeks ago, I made the creamiest, easiest ice cream ever. This is a quirky flavor variation that’s probably pretty hit or miss with you. Sesame flavored things are definitely an acquired taste, let alone sesame ice cream.

But if the savory sweet combination of sesame in desserts is right up your alley (or if you’re daring and adventurous), DO THIS!

If you’re still hesitating, totally try the original. You can’t go wrong with classic vanilla swirled with fudge :)

No Churn Creamy Sesame Ice Cream
Adapted from this recipe

14 oz can sweetened condensed milk
3 tablespoons black sesame paste or ground black sesame seeds
1 teaspoon vanilla extract
1/4 teaspoon salt
1 pint (2 cups) heavy whipping cream, COLD

In a bowl, whisk together the sweetened condensed milk, sesame, vanilla, and salt until combined.

Place the cold cream in a medium bowl and beat on medium high speed until stiff peaks form.

Fold the whipped cream into the vanilla mixture – constantly folding over and over until everything is combined.

Pour the mixture into a parchment-lined loaf pan or a freezer container. Freeze at least 6 hours (or overnight) for best results.


About Bianca

I'm a 20-something optometry student, juggling my aspirations to become a doctor with my passions for food, traveling, and life. You'll find a little bit of each on this blog!
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One Response to no-churn creamy sesame ice cream

  1. This looks incredible Bianca! I love the addition of sesame seeds. :)

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