Tahini Ice Cream Bars with Miso Caramel and Chocolate
Serves: 12 bars
for the tahini ice cream
  • 2 cans full fat unsweetened Thai cocout milk
  • ⅓ cup sesame tahini (I prefer the unhulled variety here)
  • ¼ cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon arrowroot powder or ½ teaspoon xanathan gum (optional)
for the miso caramel
for the assembly
  • dark chocolate or chocolate chips for drizzling
to make the tahini ice cream
  1. Blend all the ingredients in an upright blender until smooth. Let the mixture chill well in the refrigerator, preferably overnight. Churn in an ice cream machine for 20 minutes or according to the manufacturer's instructions.
  2. Line an 8" x 8" dish with parchment paper, extending it up the sides. Spoon the ice cream into the dish in an even layer and smooth up the surface with the back of a spoon. Cover and freeze for at least 4 hours, or until firm.
to make the miso caramel
  1. Combine coconut milk and coconut sugar in a medium saucepan and bring to a boil over medium high heat. Reduce the heat to a simmer and cook for about 20 minutes, stirring, until thickened to a caramel consistency.
  2. Remove from heat and whisk in coconut oil, vanilla extract and miso paste, until smooth and well combined.
to assemble the bars
  1. Remove the ice cream from the freezer and take it out of the dish onto a cutting board, lifting it out by the extended ends of parchment paper. Slice into 12 bars.
  2. Generously drizzle with miso caramel and place back into the freezer.
  3. Melt about 1 cup dark chocolate or chocolate chips on a double boiler. Take the bars out of the freezer and drizzle with melted chocolate. Place back into the freezer to let the chocolate harden. Keep bars in the freezer, covered and take out 5-10 minutes prior to serving.
Recipe by Golubka Kitchen at https://golubkakitchen.com/tahini-ice-cream-bars-with-miso-caramel-and-chocolate/