Tahini Ice cream with Sesame Brittle

I want this in my freezer, always.

Going to the store and can’t find vegan ice cream with wholesome ingredients? Well, may I introduce you to this luscious ice of a cream that is almost too easy to make and the best thing is, you really don’t need much. Little trick: whenever you have ripe bananas, bake banana bread or freeze them just in case you’re hungry for more of this ice cream - trust me, you will be. 

Servings: 4
Total time: 20 min
 

For the tahini ice cream

 

230g frozen ripe banana slices

150g tahini*

50g maple syrup

flakey sea salt

1 tbsp mixed black & white sesame seeds, toasted 

*tahini is quite bitter so if you’re not the biggest fan, you can also sub with peanut or almond butter, the ice cream will be equally delicious!

For the sesame brittle

40g white sesame seeds (1/4) cup 

40g white black seeds (1/4) cup 

pinch of flakey sea salt 

1 tbsp coconut oil, melted

2 tbsp maple syrup 

Instructions

  1. For the tahini ice cream, place the frozen banana slices, tahini and maple syrup in a food processor and blend until creamy. If there are still some chunky left, you can either keep them in (I prefer them for texture) or keep on blending until the consistency is very smooth. Lastly, add in a generous pinch of flakey sea salt as well as the toasted mixed sesame seeds and blend once more until just combined. Transfer the ice cream to a container that you can keep in the freezer and allow to cool for another 1 - 2 hours.

  2. To make the sesame brittle, preheat the oven to 180°C and line a baking tray with parchment paper. In a bowl, combine all of the ingredients and stir to combine. Pour this mixture onto the baking tray and spread evenly, then bake for 5 min and allow to cool before breaking it into smallish pieces.

  3. Allow the ice cream to thaw for 10 - 15 minutes before scooping it into your bowl. Sprinkle some sesame brittle over it.

Judith Gilles