Matcha Black Sesame Ice cream bars

Serves: 6-8 bars
Time: Overnight (freeze time included)

Ingredients

Black Sesame Base

• 90g white chocolate
• 20g Paragon Black Sesame Powder
• 250ml milk
• 300ml heavy cream
• 12g cornstarch
• 20-30ml sweetened condensed milk, to taste

Matcha Coating

• 15g ceremonial matcha powder (can also blend with baking matcha)
• 150g white chocolate
• 15g coconut oil

Instructions

1. Melt 90g white chocolate with 20g black sesame powder until smooth and fully combined.
2. Add milk, heavy cream, cornstarch, and sweetened condensed milk into a pot.
3. Heat gently while stirring until the mixture becomes silky and slightly thickened.
4. Pour the black sesame mixture into ice cream bar moulds and freeze overnight.
5. Melt the white chocolate, matcha powder, and coconut oil together gradually until smooth.
6. Allow the matcha coating to cool slightly, then dip the frozen ice cream bars into the coating.
7. Let the coating set and enjoy immediately or store frozen.

Notes

Adjust the amount of sweetened condensed milk depending on your preferred sweetness level.
For a smoother coating, make sure the matcha is fully mixed and the chocolate is completely melted.
Freeze the bars fully before dipping to help the matcha coating set quickly.