In a blender/food processor, add sesame seeds and process until dry and powdery in texture. Do not over process, as this will release the oils in the sesame, turning it into a butter.
To a bowl, add condensed milk, sesame powder, activated charcoal powder, and salt. Whisk until combined.
In a stand mixer, whisk cream until medium peaks form.
Add approximately 1/2 cup of whipped cream to sesame mixture, and mix with a spoon to combine. Then pour this mixture back into remaining whipped cream, and gently fold until no more white streaks of cream can be seen.
Pour into a container or lined loaf tin, cover, and freeze for six to eight hours or until completely frozen. Enjoy!