| Taste | Macros | Ease |
|---|---|---|
| ★★★★☆ | ★★★☆☆ | ★★★☆☆ |
Recipe
Ingredients for a 24-oz pint:
- Sesame seeds, black, roasted (70 g)
- Milk, 2% fat, ultra-filtered (1 ½ cups)
- Silken tofu (170 g)
- Miso, white, reduced-sodium (½ tbsp)
- Walnut (20 g)
- Sesame oil (½ tsp)
- Golden monkfruit sweetner with allulose (¼ cup)
Instructions:
- Microwave the sesame seeds in milk until hot. Steep for 15 minutes to soften the hull and fully infuse the sesame flavour into the milk.
- Blend everything together.
- Freeze for 24 hours.
- Spin on LITE ICE CREAM (push down and re-spin with a splash of milk if needed).
Nutrition Facts
Reflections
Overall Rating: ★★★★☆
Turns out I was wrong last time. Tofu wasn’t the culprit to the wet-earth flavours in the previous recipe: it was the lemon juice and almond extract that created a very distracting combination. This pint leans more into nutty flavours and natural fats. The macros are a bit lacking but it was very delicious.
The Good (what went well):
- Less is more: Cutting down on flavour enhancers and focusing on a pure sesame base created a singlular, strong flavour profile.
- Walnuts for buttery texture: Fat is flavour! Perhaps the walnuts added too much fat but the texture was amazing.
The Bad (lessons learned):
- Chewy sesame bits: This one is more about personal taste. The bits of sesame that didn’t fully blend into the mixture was a bit bitter and chunky for me, while Zebby really enjoyed the texture. To each their own!