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.
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.
