Keto Black Sesame White Chocolate Ice Cream

If you have never tried black sesame in a dessert, this ice cream is a great place to start. It has a nutty, slightly toasty flavor that pairs really well with sweet white chocolate.

The color alone makes it stand out. A soft gray ice cream with little white chocolate flakes running through it looks pretty impressive for something you made at home.

What I like most is that it is low carb and keto friendly. That means you can enjoy a proper scoop of ice cream without worrying about a big sugar hit.

I use allulose to keep it sweet and scoopable, and a sugar-free white chocolate that melts into crisp little flakes as it churns.

It takes a bit of time to chill and freeze, but the steps are simple. Once you taste it, you will see why it is worth the wait.

Why You’ll Love This Recipe

Deep Nutty Flavor – Black sesame gives this keto ice cream a toasted, earthy flavor that tastes refined without being overly sweet.

Creamy Scoopable Texture – Heavy cream, cream cheese, and allulose create smooth ice cream that stays pleasantly soft after freezing.

Delicate Chocolate Flakes – Drizzled sugar free white chocolate forms delicate flakes that add a satisfying contrast to every creamy spoonful.

Balanced Sweetness – Vanilla and white chocolate soften black sesame’s distinctive flavor, creating a balanced dessert with lasting depth.

Recipe Ingredients

For The Ice Cream

• 1 1/2 cups Heavy Cream
• 1 1/4 cups Unsweetened Almond Milk
• 1/2 cup Powdered Allulose
• 1/3 cup Unsweetened Black Sesame Paste
• 2 oz Cream Cheese
• 1 tsp Vanilla Extract
• 1/8 tsp Xanthan Gum
• 1/8 tsp Fine Sea Salt

For The White Chocolate Flakes

• 1/2 cup Sugar-Free White Chocolate Chips
• 1 tsp Refined Coconut Oil

How To Make

Step 1

Blend the heavy cream, almond milk, powdered allulose, black sesame paste, cream cheese, vanilla extract, xanthan gum, and sea salt until smooth.

Step 2

Refrigerate the black sesame mixture for at least 3 hours or until very cold.

Step 3

Melt the white chocolate chips with the coconut oil in short intervals, stirring frequently until smooth. Let the mixture cool until barely warm but still fluid.

Step 4

Churn the black sesame mixture in an ice cream maker according to the manufacturer’s directions until it resembles soft serve.

Step 5

Slowly drizzle the melted white chocolate into the running ice cream maker during the final minute of churning. The cold ice cream will turn it into delicate crisp flakes.

Step 6

Transfer the ice cream to a freezer-safe container and freeze for 3 to 4 hours before serving.

Tips

Stir the Sesame Paste First

Black sesame paste can separate in the jar, leaving oil on top and thicker sesame solids at the bottom. Stir it thoroughly before measuring so the flavor and texture are even.

I recommend using unsweetened black sesame paste with a smooth consistency. Check the label carefully, since some sesame pastes contain added sugar and may not fit a keto or low carb eating plan.

Blend the Xanthan Gum Evenly

Xanthan gum forms small lumps when it lands in one spot. Sprinkle it slowly over the liquid while the blender is running instead of adding the whole amount at once.

Blend until the cream cheese and sesame paste are completely smooth. Stop once the mixture is uniform, since extended blending can add too much air and begin thickening the cream.

Chill the Mixture Thoroughly

You will get the best results if the sesame mixture is very cold before churning. Three hours is the minimum, but chilling it overnight gives the ingredients more time to blend into a smooth, even base.

A colder base freezes faster in the machine and creates smaller ice crystals. If your ice cream maker uses a freezer bowl, freeze the bowl for the full amount of time listed by the manufacturer.

More Recipes

• Keto Black Sesame Cheesecake Cookies
• Keto Butter Pecan Ice Cream
• Keto No Bake Toasted Sesame Vanilla Cheesecake
• Keto Salted Halva Cookies
• Keto White Chocolate Macadamia Blondies

Frequently Asked Questions

Can I use black sesame seeds instead of black sesame paste?

Black sesame paste is best for the smooth, creamy texture this ice cream needs. Whole seeds will stay gritty unless they are blended into a very fine paste first.

If you make your own paste, blend toasted black sesame seeds until completely smooth, adding a small amount of neutral oil only if needed. Let the paste cool fully before using it in the ice cream base.