Black Salted Caramel Ripple Ice Cream

Photo: Laura Vincent

Black Salted Caramel Sauce

• 125ml/half a cup black tahini
• 125ml/half a cup golden syrup
• 3 tablespoons coconut cream
• Sea salt, to taste, but at least a teaspoon

Get a jar ready to tip the sauce into. Warm the ingredients together over a low heat in a saucepan, stirring constantly, till it forms a thick, shiny black sauce. Remove from the heat and spatula into the jar.

Black Salted Caramel Ripple Ice Cream

• 125ml/half a cup black salted caramel sauce
• 2 x 425ml cans coconut cream (use the remainder of the can from which you took the small amount of coconut cream for the sauce, as opposed to opening a whole other one) 
• two tablespoons golden syrup

Empty the cans of coconut cream into a large bowl and whisk in the golden syrup.

Continue whisking briskly until the coconut cream thickens somewhat, like, it’s not going to look like whipped cream but it’s going to have some body to it, you know?

Pour the coconut cream into a container and freeze for at least an hour, until it’s partially solid. At this point, drop spoonfuls of the caramel sauce into the semi-frozen coconut cream and use a skewer or chopstick or similar to swirl ripple patterns into them.

Try to use as few movements as possible or the whole thing will end up grey, and the point is to have dollops of caramel sauce amongst the frozen coconut as opposed to blending it all together.

Freeze for about six hours, or until completely solid, then take it out of the freezer about twenty minutes before you want to eat it to let it soften a little.