Sesame Milkshakes
Photo: Iain Bagwell
One sip was all it took. After trying the toasted-black-sesame milkshakes at Fosselman's Ice Cream Co. in Alhambra, California, we had to create our own. (They're amazing with toasted white sesame seeds too.)
How to Make It
Step 1
1
From 1/2 cup toasted white or black sesame seeds, set aside 2 tsp. Grind remaining seeds in a food processor, scraping bowl occasionally, until they look like damp sand. Blend in 3 tbsp. honey.
Step 2
2
Transfer sesame paste to a blender. Add milk and purée, scraping container as needed. Add ice cream and whirl until smooth. For thick shakes, pour mixture into a bowl, cover, and freeze until thick, about 2 hours; blend again.
Step 3
3
Pour shake into glasses and sprinkle with reserved sesame seeds.
Step 4
4
Make ahead: The sesame paste, up to 2 days, at room temperature.
Ingredients
1/2 cup white or black* sesame seeds, preferably toasted*
3 tablespoons honey
2 tablespoons milk
1 pt. vanilla ice cream, slightly softened
Directions
Step 1
1
From 1/2 cup toasted white or black sesame seeds, set aside 2 tsp. Grind remaining seeds in a food processor, scraping bowl occasionally, until they look like damp sand. Blend in 3 tbsp. honey.
Step 2
2
Transfer sesame paste to a blender. Add milk and purée, scraping container as needed. Add ice cream and whirl until smooth. For thick shakes, pour mixture into a bowl, cover, and freeze until thick, about 2 hours; blend again.
Step 3
3
Pour shake into glasses and sprinkle with reserved sesame seeds.
Step 4
4
Make ahead: The sesame paste, up to 2 days, at room temperature.
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