Japanese Black Sesame Milkshake
A thick, nutty, lightly sweet milkshake built on Japanese-style black sesame paste (neri goma), vanilla ice cream, cold milk and honey. Toasty, creamy and deeply flavored, with a pinch of salt to round it out.
- Prep
- 10 min
- Cook
- —
- Wait
- 10 min
- Total
- 20 min
- Makes
- 2 milkshakes (about 12 oz / 350 ml each)
Steps
Before you start
- Put two serving glasses in the freezer 10 minutes ahead so the shake stays thick and cold.
- Take the ice cream out of the freezer 5 minutes before blending so it scoops easily but is still firm.
- Stir the jar of black sesame paste well, as the oil separates and settles on top.
- Chill the milk in the fridge until very cold.
Chill the glasses
- Place two tall serving glasses in the freezer.
- Take the ice cream out of the freezer and let it sit on the counter for about 5 minutes.
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Ready when: A scoop presses in with light pressure but the ice cream is still firm
Tip: Overly melted ice cream makes a thin shake, so don't leave it out longer.
Stir the paste
- Stir the black sesame paste thoroughly with a spoon until the separated oil is fully mixed back in and the paste looks glossy and uniform.
- Measure 4 tablespoons (60 g).
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Ready when: Paste is smooth, glossy and pourable like thick peanut butter
Tip: Unstirred paste gives a bitter, dry first batch and an oily last one.
Load the blender
- Pour the cold milk into the blender first.
- Add the honey, black sesame paste and salt, then scoop in the vanilla ice cream (about 3 cups / 400 g).
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Tip: Liquid goes in first so the blades catch easily and don't stall.
Blend until smooth
- Blend on low for 10 seconds, then raise to high for 20–30 seconds, stopping once to scrape down the sides.
- Stop as soon as the mixture is uniformly gray-black with no streaks of white ice cream.
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Ready when: Thick, smooth and pourable, falling slowly off a spoon in a ribbon
Tip: Over-blending warms and thins the shake. If too thick, add milk 1 tablespoon at a time.
Taste and adjust
- Taste the shake.
- Add up to 1 more teaspoon of honey if you want it sweeter, and pulse 3–5 times to combine.
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Ready when: Nutty, balanced sweetness with a faint savory finish
Tip: Brands of paste vary in sweetness; unsweetened versions often need the extra honey.
Serve right away
- Pour the shake into the chilled glasses, dividing evenly.
- Sprinkle the toasted black sesame seeds over the top if using, add straws and serve immediately.
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Ready when: Shake holds a thick, creamy swirl on top
Tip: Serve within a few minutes; it thins as it warms.
Good to know
Tips
- Use unsweetened Japanese-style neri goma for the deepest flavor; if your paste is pre-sweetened, reduce the honey to 1 tablespoon.
- For a thicker shake, reduce the milk to ½ cup (120 ml); for a thinner one, increase to 1 cup (240 ml).
- Toast whole black sesame seeds in a dry pan over medium-low heat for 2 minutes, until fragrant, for a fresher garnish.
- Add a pinch of salt; it sharpens the nutty flavor and keeps the sweetness from tasting flat.
Storage & reheating
Best served immediately. Leftover shake can be poured into a freezer-safe container and frozen up to 1 week; let it sit 10 minutes at room temperature and re-blend briefly before serving. Do not leave at room temperature more than 30 minutes. Unopened sesame paste keeps in the pantry; once opened, store in the fridge up to 3 months.
Substitutions
- honey → maple syrup or simple syrup. Use the same amount; maple adds a subtle caramel flavor.
- whole milk → unsweetened oat milk. Gives a creamy dairy-free base when paired with dairy-free vanilla ice cream.
- black sesame paste (neri goma) → tahini plus 1 tablespoon finely ground toasted black sesame seeds. Use 4 tablespoons tahini; flavor will be milder and less dramatic in color.
- vanilla ice cream → dairy-free vanilla ice cream. Choose a full-fat oat or coconut-based one for thickness.