Black Sesame Mochi THC Ice Cream
(15 mg THC each · 8 scoops · 120 mg total batch)
Creamy black sesame ice cream with chewy mochi bits – nutty, toasty, subtly sweet Japanese elegance. Rich tahini-like depth meets soft mochi pull, zero weed flavor.
Decarboxylation
0.6 g flower @ 22–25 % THC (or 0.3 g good kief)
240 °F for 40 minutes in sealed mason jar → ~120 mg usable THC
Infusion
¾ cup (180 ml) heavy cream + ¼ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 120 mg THC cream
Ice Cream Base
All 120 mg THC cream
1¼ cups (300 ml) whole milk
½ cup (100 g) granulated sugar
¼ cup (60 g) black sesame paste (toasted, unsweetened – Asian market or homemade)
Pinch fine salt
1 tsp vanilla extract
Optional: 1 tbsp toasted black sesame seeds for extra crunch
Mochi Bits
½ cup (70 g) glutinous rice flour (mochiko)
¼ cup (50 g) granulated sugar
¾ cup (180 ml) water
Black food coloring (optional for deeper color)
Cornstarch for dusting
Steps
1. Mochi first: whisk mochiko + sugar + water + coloring → microwave 2–3 minutes (stir halfway) until thick dough → dust with cornstarch → roll thin → cut small cubes → chill.
2. Ice cream: warm milk + sugar + black sesame paste + salt until dissolved → stir in THC cream + vanilla → chill base 4+ hours (overnight best).
3. Churn in ice cream maker 20–30 minutes until soft-serve → fold in mochi bits last 2 minutes.
4. Freeze firm 4+ hours → scoop 8 portions.
Storage
Airtight container → freezer 1 month (mochi stays chewy if folded fresh)
Dosing
120 mg ÷ 8 = 15 mg exact per scoop
One scoop = subtle sesame serenity
Two scoops = full mochi dream float
Deep charcoal-gray swirl with glossy sheen, intense roasted black sesame aroma, creamy nutty body with surprise chewy mochi bursts.
These are the scoops that make vanilla seem basic.
Make double.
Save mochi bits for midnight bites.
Black sesame mochi mastery – achieved.