Tahini Ice Cream Bars with Miso Caramel and Chocolate – Ice Cream Sunday
Ingredients
Instructions
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1Blend 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.
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2Line 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.
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3Combine 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.
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4Remove from heat and whisk in coconut oil, vanilla extract and miso paste, until smooth and well combined.
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5Remove 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.
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6Generously drizzle with miso caramel and place back into the freezer.
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7Melt 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.
I’m so excited for today’s ice cream flavor, I could hardly wait until Sunday to share it. These delicious ice cream bars are centered around two of my most used and loved ingredients – sesame tahini and miso paste. I find myself reaching for one or the other almost daily, and adding them to everything from dressings and sauces, to smoothies, soups, desserts and more. Both miso and tahini are perfect for adding complexity to so many dishes, savory and sweet alike, and are both quite nourishing. These vegan tahini ice cream bars, covered with a generous drizzle of miso caramel and chocolate, very distantly remind me of Snickers ice cream bars, which I used to love, but these particular ones are much more healthful and interesting in flavor.
I find the tahini ice cream base to be evocative of halva, and therefore completely irresistible. Miso caramel is a recent discovery I’m very happy with. With its saltiness and creaminess, miso works perfectly for creating a healthy caramel, that I can imagine being useful in many vegan desserts. Once all the components are joined together, these ice cream bars have it all – smooth and creamy texture, combined with sweet and savory notes, just the right hint of salt from miso, and depth and decadence from chocolate.
Read on for some weekend links and enjoy your Sunday :)
Tips to reduce food waste – many delicious tips for economy in the kitchen (NYT)
How to brew your own kombucha – Sarah has created the most comprehensive kombucha-brewing guide I’ve ever seen. I’ve been making my own for years and still learned some new things and useful tips.
Roald Dahl’s important food inventions – a fun read
How to manage your blood sugar naturally – found this article to be quite enlightening
Pinch of Yum’s Income and Traffic Reports – one website’s honest, month-by-month accounts of how they make a living blogging, full of amazing tips for improving your space on the internet.
A dreamy Sag Harbor home – that sun room!
Blog Love – cauliflower shawarma, gluten-free grilled pizza, tahini stuffed dates, matcha chocolate bark
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
- 1 can full fat usweetened Thai coconut milk (I prefer this brand)
- ½ cup coconut sugar
- 1 tablespoon neutral extra virgin coconut oil
- 2 teaspoon vanilla extract
- 1 tablespoon sweet miso paste
for the assembly
- dark chocolate or chocolate chips for drizzling
to make the tahini ice cream
- 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.
- 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
- 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.
- Remove from heat and whisk in coconut oil, vanilla extract and miso paste, until smooth and well combined.
to assemble the bars
- 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.
- Generously drizzle with miso caramel and place back into the freezer.
- 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.
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