Preparation

The no-churn ice cream method is already magic, but adding black sesame paste takes it into sophisticated territory. The result is a gorgeous grey-speckled ice cream with a complex, nutty flavor that's popular across East Asian dessert cultures—achieved with almost zero effort.

Preparation

1. In a large bowl, whip the heavy cream with an electric mixer on medium-high speed until stiff peaks form (about 3-4 minutes). Set aside.
2. In a separate bowl, whisk together the condensed milk, black sesame paste, and sea salt until completely smooth with no lumps.
3. Gently fold the sesame mixture into the whipped cream in three additions, being careful not to deflate the cream. Fold just until no white streaks remain.
4. Fold in the toasted black sesame seeds, reserving a few for garnish.
5. Pour the mixture into a 9x5-inch loaf pan or similar freezer-safe container. Smooth the top and sprinkle with remaining sesame seeds.
6. Cover tightly with plastic wrap pressed directly against the surface, then cover with foil.
7. Freeze for at least 6 hours or overnight until completely firm.
8. Let sit at room temperature for 5 minutes before scooping. The flavor deepens after 24 hours in the freezer.