Black Sesame Silken Tofu Ice Cream

Black Sesame Paste

1. Toast the black sesame seeds in a dry skillet over medium-low heat for 5 minutes, stirring constantly, until fragrant. Don’t let them burn.
2. Let them cool for a few minutes.
3. Transfer them to a high-speed blender or food processor and blend until they release their oils and become a thick paste.
4. Add 1 tbsp oil and blend until the paste becomes smooth and creamy.

Ice Cream

1. Add the silken tofu to a blender and blend until completely smooth and creamy.
2. Add the condensed milk, black sesame paste, vanilla and salt. Blend until completely smooth.
3. In a separate large bowl, whip the cold heavy cream until medium-stiff peaks form.
4. Gently fold the tofu mixture into the whipped cream in 2–3 additions, being careful not to deflate the whipped cream.
5. Cover and freeze for at least 4 hours, preferably overnight, until completely firm.
6. Remove the ice cream from the freezer and leave it at room temperature for 20 minutes.
7. Once softened around the edges but still frozen in the center, stir the entire mixture vigorously with a sturdy spoon or spatula for 1–2 minutes, until smooth and creamy throughout.
8. Return it to the freezer for 30–45 minutes.
9. Take it out and scoop immediately. If it’s still too firm, let it sit for an additional 5 minutes before scooping.
   

Texture tip:

This final soften–mix–refreeze step is what gives the ice cream that smooth, creamy, scoopable texture closer to regular churned ice cream, rather than becoming rock-hard straight from the freezer.