Miso Tahini Frappucino Blondie Ice Cream Sandwich

One of the best ice cream sandwiches you'll ever try, the perfect indulgent summer treat

Done in 40 minutes

Serves 6-8

Dish by Mia Jacobs

Ingredients

210gcoconut condensed milk

2 tspinstant coffee

a pinchsalt

20mlalmond or oat milk

250mlwhippable vegan cream

1 tspvanilla bean paste

For the miso tahini blondies

170gsalted vegan butter

2 flax eggs (2 tbsp ground flax with 5 tbsp hot water)

200glight soft brown sugar

100ggolden caster sugar

4 tspwhite miso

2 tspvanilla bean paste

80gtahini (40g for the batter, 40g for drizzling)

260gplain flour

1 tspsalt

100g chopped dates

3 tbspsesame seeds

If you love an iced latte on a hot summers day, and you've got a bit of a sweet tooth, you're going to absolutely love this. Creamy coffee ice cream combined with gooey blondies that are perfectly sweet and a little bit salty...this is heaven.

Method

Add the coconut condensed milk into a small saucepan over a medium low heat. Let it gently bubble until it caramelises and turns a light amber colour.

Sprinkle in the coffee and salt and pour in the milk. Stir to fully combine until you're left with a thick sauce than resembles caramel.

Lightly whip the vegan cream to soft peaks then gently fold in the caramel and vanilla bean paste, reserving some of the coffee caramel to swirl through at the end.

Pour the ice cream mixture into a freezable container the same size and shape as the blondies, cover and freeze for a minimum of 3 hours.

Preheat the oven to 170C (fan assisted). Combine the ground flax with hot water in a small bowl. Stir and set aside.

Add the butter to a saucepan on a low heat and stir until melted. Transfer this to a large bowl. To this, add the miso and stir well until combined. Then, add in the light brown and caster sugar and whisk again until combined. Then, add the vanilla, 40g tahini, salt and mix again, before adding in the flax egg and whisking until smooth.

Fold in the flour until no streaks remain, and finally fold through the chopped dates. Transfer the mixture evenly between two square 23cm tins lined with parchment. Drizzle 20g tahini over each blondie, and sprinkle over sesame seeds.

Bake at 170c for 20 mins, and set aside to cool then cut into equal sized squares, slice up the ice cream then sandwich between the blondie slices.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.