Sesame Delight Icecream

creamy cold rich deep intense aromatic luscious crumbly silky pure goodness

This is one of my all-time favourite desserts. It’s rich, creamy, luscious, sexy and addictive. Very addictive, don’t say I didn’t warn you (my record is 9 nights in a row). Oh and it just happens to be totally plant-based, like all my recipes...

On the topic of bananas, there's no beating around the bush: the ones from Ecuador have the best flavour and texture. If you can, get the fair trade ones - they may just taste better and it's one way you can put your money where your mouth is when it comes to giving decent people who grow bananas the respect they deserve and seldom get.

Keep them till they are just starting to get a few brown specks on, then peel and freeze in chunks. I always have a frozen stash and it’s a great way to make use of bananas that go a touch riper than you’d normally choose to eat them. You will have to persevere a bit sometimes to get your blender / food processor / nutribullet / whatever to blitz and slay everything to ultimate smoothness but practise makes perfect and the result is well worth it. 

Serves: 2

Ingredients

1 cup sesame seeds (raw, hulled)

2 frozen ripe ecuador bananas (250g)
1/4 cup cold coconut cream (kara brand is my fave)
2 tablespoons tahini
1 tablespoon light coloured miso (urban hippy brand is awesome)
2 teaspoons vanilla essence

real maple syrup to serve

Method

Before you start, pop your serving glasses / bowls into the freezer to chill.

To make the toasted sesame mix, place the sesame seeds into a small pan on medium/high heat. Stir / toss continuously until they turn an evenly brown colour and their aroma is well and truly released. Your kitchen should smell like a sesame temple. This usually takes about 5 minutes but depends entirely on your pan and heat. As soon as they get to the colour you want, tip them into a cold bowl so they don’t keep cooking and go too dark. Once cooled, grind to a powder in a food processor then store in a jar in the pantry.

To make the icecream, place all ingredients in a strong blender or food processor and do whatever you need to do to get it whizzed up. Move heaven and earth, go the extra distance. It’s important to blend this till silky smooth, you may need to cajole the thick mixture onto the blades by shaking and tilting your blender or stopping the food processor to spread the mix around. It’s a balancing act between cold for firmness and softened enough to whizz up. If need be you can always stick it back in the freezer for 15 minutes before serving.

Spoon into glasses and sprinkle with the toasted sesame, then a dash of maple syrup to balance their intensity.

Serve to someone you love, and watch their eyes light up as they realise they can have pleasure like this every day and feel great about it ;)