No-Churn Roasted Sesame Ice Cream

PREP: 20Min

COOK: 1H

INGREDIENTS

• No-churn roasted sesame ice cream:

• 1 can coconut cream

• 2 tablespoons toasted sesame oil

• 1/3 cup agave or other sweetener

• 1 tablespoon arrowroot starch

• 1 cup heavy cream, divided

• Rice paper bacon cones:

• 1/2 cup tamari

• 1/4 cup vegetable oil

• 2 tablespoons maple syrup

• 1 teaspoon smoked paprika

• Salt and fresh cracked pepper to taste

• 8 brown rice paper wrappers

• Tamari chocolate sauce:

• 1 cup semisweet chocolate chips

• 1 tablespoon coconut oil

• 1/4 cup cocoa powder

• 6 to 8 tablespoons tamari

• For topping:

• Roasted sesame seeds

• Candied orange zest and candied ginger

• Whipped coconut cream or heavy cream

INSTRUCTIONS

1. Make the ice cream:
2. Into a saucepan, add the coconut cream, sesame oil and agave. Stir to combine. In a small bowl, pour about a tablespoon of the heavy cream and add the arrowroot starch. Whisk until combined, then add to saucepan. Continue to cook for 5 minutes over medium-high heat until the mixture thickens slightly.
3. Remove from heat and stir in the remaining heavy cream. Allow to cool slightly, then transfer to a container and place in the freezer to chill for at least 2 hours. Remove from the freezer, and whip with a handheld beater until thick. Return to the freezer to harden overnight.
4. Make the rice bacon cones:
5. Preheat oven to 375 degrees.
6. Cover paper cones with aluminum foil, and set on a parchment-lined baking tray. Spray cones with cooking spray.
7. In a shallow, rimmed bowl, add tamari, vegetable oil, maple syrup, smoked paprika, salt and pepper. Whisk to combine.
8. Slide a sheet of the rice paper into the marinade, coating every inch. Repeat with a second sheet, then press the two sheets together. Massage slightly if needed to soften papers. Fold papers in half to form a half-moon shape, allowing excess liquid to drip off, then roll into a cone shape and place over an aluminum-lined paper cup. Repeat with remaining rice paper and marinade.
9. Bake cones for 10 to 15 minutes, or until crispy and the paper is bubbled slightly. Remove from the oven and allow to cool completely.
10. Make the chocolate sauce:
11. Over a double-boiler, melt chocolate chips. Add coconut oil and continue to stir until mixture is combined, then remove from heat.
12. In a small bowl, combine the cocoa powder and tamari. Pour this mixture into the melted chocolate and whisk until combined.
13. Assemble the cones:
14. Dip the lip of each cone into the chocolate sauce. Hold the dipped cone over a small plate, and sprinkle with sesame seeds.
15. Fill with a few scoops of the sesame ice cream, and garnish with orange zest or candied ginger, if desired.

Sesame Watercress Salad

Fragrant, savory sesame is a beautiful complement to the crisp, peppery watercress in this salad.

TOTAL TIME: 0:10

PREP: 0:10

LEVEL: Easy

YIELD: 6

Ingredients

• 3 bunch watercress
• 3 stalk celery
• ½ c. coarsely chopped roasted salted peanuts
• 2 tbsp. toasted sesame oil
• 2 tbsp. seasoned rice wine vinegar
• 1 tbsp. soy sauce
• 1 tsp. chili-garlic sauce
• 3 tbsp. sesame seeds

Directions

1. In a large bowl, combine watercress, celery, and peanuts. In a small bowl, whisk sesame oil, vinegar, soy sauce, and chili-garlic sauce to combine. Toss greens with dressing to coat. Divide dressed salad among plates and sprinkle with sesame seeds.

Honey Chilli Potatoes

Serves – 4

Time – 25 Minutes to prepare

INGREDIENTS

For the potatoes:

2 potatoes, peeled and sliced

3-4 Tbsp cornflour or maida

Salt to taste

1 tsp red chilli powder

Oil, for deep frying

For the base:

1 tsp oil

2 spring onions (with stalk), sliced

1 Tbsp garlic paste

1 capsicum, sliced

2 Tbsp honey

Salt, to taste

1/4 tsp soya sauce

3 tsp white sesame seeds

2 tsp chilli sauce

METHOD

For the potatoes:

1. In a bowl, add cornflour or maida, salt and red chilli powder.

2. Add the sliced potatoes and mix well until the potatoes are coated.

3. Heat oil in a wok and deep fry the potatoes until golden. Keep aside.add oil, garlic paste and spring onions. Saute on high heat for 1 minute.

4. Add capsicum, honey, salt, soya sauce, chilli sauce. Saute for 2-3 minutes.

5. Add the deep-fried potatoes and sesame seeds. Mix well and serve hot.