Ice Cream Sundae
Let’s make ice cream! This week we’ll show you how to make all the components necessary for the perfect ice cream sundae, whether it’s for an ice cream party or just a night in with yourself.
Ingredients
COCONUT ICE CREAM BASE
1000g Coconut Milk
145g Sugar
170g Water (or other liquid!!)
TT Flavors
LOTS Salt!
COCONUT MOCHI CAKE
3a ` Eggs
200g Sugar
85g Coconut Oil (or other fat!)
280mL Coconut Milk (or other alternate milk!)
328g Mochiko Rice Flour
5g Baking Powder in
TT Salt
1t Vanilla
PASSIONFRUIT CURD
190g Passionfruit Juice (or citrus juice)
3ea Eggs
1ea Yolk
100g Sugar
225g Coconut Oil
BLACK AND WHITE SESAME SEED CRUMBLE
100g Sugar
3T Water
1oz Coconut Oil or Dairy Free Butter
50g Honey
134g Mixed Sesame Seeds
Preparation
COCONUT ICE CREAM BASE
Caramelize your sugar and water in a large saucepan (or don’t! You just need to have a thickened syrup). Add your coconut milk and reduce by ⅓. Chill completely and spin according to your ice cream maker’s instructions.
COCONUT MOCHI CAKE
Combine all your wet ingredients and whisk well. Add in all your dries and stir until just combined. You may need to add a splash more milk if it’s too thick and dense. Bake at 350 for 15-20 minutes, or until your finger springs back from the top.
PASSIONFRUIT CURD
Combine the juice, eggs and sugar in a saucepan. Cook on low, whisking constantly until the mixture thickens and starts to bubble. If you’re nervous about scorching it you can do this process over a double boiler. Blend in your fat and let chill.
BLACK AND WHITE SESAME SEED CRUMBLE
Toast your seeds until fragrant. Caramelize your sugar, water and butter until deep amber. Remove from heat, stir in your seeds and pour onto a parchment lined tray. Let cool completely and either cut or break into pieces.
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