The longer I live, the more I realize how much us humans love to complicate things. So much that even Facebook has “It’s complicated” as an option for your relationship status. Go figure…
Why we do it, I really don’t know. But I’ll be the first one to admit that I have mastered the art of complication in several aspects of my life.
Even Especially cooking.
Here’s a great example: ever since my family got me an ice cream maker for my birthday a couple of years ago, I’ve tried to come up with the perfect recipe for vegan ice cream. And I say “tried” because all my attempts have failed miserably. Believe me when I say I’ve tried it all: from using silken tofu to gums and gels and wacky chemistry… All I ended up with was a never ending list of ingredients and something that maybe wasn’t so bad, but definitely was not ice cream…
So I’ve been thinking… it might be time to try the simplistic approach to things, see what happens. I gotta say, so far, it’s been working pretty well. And that’s exactly what I did with this recipe, too. No weird ingredients. No science. No complications. Just a few ingredients, a simple method. That’s it.
You wanna know what happens when you make the decision to uncomplicate things? Life becomes easier, you’re happier and everything is way more enjoyable.
And you end up with pretty darn good vegan ice cream, too 😉
- 2 cups unsweetened almond-coconut milk (we use Almond Breeze)
- 4 tbsp agave nectar (we use Wholesome Sweeteners Organic Raw Blue Agave)
- 1/2 cup tahini (sesame paste)
- Pinch of salt
- Pistachios for garnish
- For the Halvah Sauce:
- 2 tbsp Tahini paste
- 2 tbsp confectioners sugar
- 2 tbsp unsweetened almond-coconut milk
- 1/16 tsp ground cardamom
- In a medium size sauce pan, bring milk and agave to a simmer
- Remove from heat and slowly whisk in tahini until well incorporated. Add a pinch of salt, let it cool and refrigerate for at least 4 hours or overnight
- Pour into an ice cream maker and churn until creamy, 15-20 minutes. serve immediately (see note)
- For the Halvah Sauce:
- Whisk tahini and confectioner’s sugar until well incorporated.
- Add almond milk one tablespoon at a time, stirring constantly
- Add cardamom an mix well
- Drizzle Halvah sauce over sorbet right before serving and garnish with pistachios
Sorbet will harden significantly once it freezes. You you are not planning on serving it immediately, we suggest freezing it in ready-to-eat portions and let it thaw for a couple of minutes before eating
ENJOY! From May I have that recipe!