"Tahini-Date Ice Cream, Almond Crumb and Pomegranate Molasses"
Intensely rich, nutty, creamy this tahini ice cream is over-the-top good. I have used dates as sweetener and coconut milk and cream as the base of ice cream.
I have paired the ice cream with some almond crumb for the texture and tangy Pomegranate molasses to make it brighter and more inviting.
Definitely a healthier and delicious way to indulge in a plant-based dessert!
Tahini Ice cream:
1 cup Coconut milk
1 cup Coconut cream
1/3 cup Tahini (BE CHEF stone ground sesame seed)
1/4 cup Dates puree
2 tbsp Maple syrup
1 tsp Vanilla extract
1/4 tsp Salt
2 tbsp honey
1 tbsp unsalted butter
1/4 cup Almonds
1 cups Pomegranate juice
2 tbsp Brown sugar
1 tbsp Lemon juice
Some Polish bread slices, toasted with butter
To prepare Tahini Ice Cream:
In a bowl take coconut milk, tahini, dates puree, maple syrup, vanilla extract and salt, mix until everything is combined. Whip the coconut cream to soft stiff peaks and fold this whipped cream to milk mixture. Set aside, in freezer, until firm and ready for serving.
To prepare Pomegranate Molasses:
Boil the pomegranate juice, sugar and lemon juice in a saucepan over medium-high heat. Reduce to a thick sauce-like consistency. Remove from heat and let cool.
To prepare Almond Crumb:
Cook the honey and butter in a saucepan over medium heat, stirring, for 3-4 minutes or until melted and bubbling. Add the almonds and stir to combine. Spread over baking tray and bake at 160'C for 8 minutes or until golden. Remove and blend to a coarse powder.
Place the butter toasted bread slices on the base of each plate. Place a scoop of ice cream on top of the bread. Drizzle the pomegranate molasses around the base and add some almond crumb on the sides.