Oh man, oh man. Do I have a treat for you guys today! So yeah I agree, the title, “Sesame almond and peach sundae” does sound amazing. However, there’s even more to this glorious creation than the title suggests. The full title would read: Sesame almond brittle sundae with ginger snaps, peach topping, and coconut whipped cream. But some may say that’s too long of a title…
So how did this come about? The other day, Jackson wanted to do a long run. I also wanted to do a long run but since I do more limping than running these days, I settled for four miles. We headed to the Fred Meijer Trail in Rockford and took our one bike with the world’s most uncomfortable seat and rusted chain. Usually, he’ll ride while I run 13-15 miles out and I’ll ride while he runs the same distance back. This time, more math was involved.
Even though I received some pity stares while struggling through my four mile, it was still a great time! Jackson was almost done with his 15 when we went past the Rockford farmer’s market. I proceeded to fill my backpack with the heaviest produce available: Potatoes (sweet and regular), peaches, apples. My butt and back were not happy with me for the last four miles of that workout.
I left the parking lot that morning with a limp and returned later that day with the same limp… but a backpack full of food! I’d call that a win for sure.
While I was trying to distract myself those last four miles, I started brainstorming a future for the peaches. Here was my train of thought: I was pretty hot at that point, so ice cream appealed to me. That made me hungry, so I thought of the lone molasses ginger cookie sitting on my counter at home. Then I figured I should think of healthier foods, so I thought of salad. That brought me to my favorite salad topping: sesame sticks. I wondered if I had any more sesame sticks, then I wondered if I had any sesame seeds, then I wondered what other nuts/seeds I had: almonds.
Lastly, I probably really needed my sugars replenished at that point because all I could think was… How can I make this sweeter?
Almond and sesame brittle and peach topping of course.
I had my evil plan. When I got home and executed it to perfection, it did not let me down. I don’t want to go as far to say I’m a genius but the sundae kind of speaks for itself.
There is so much going on in this sundae, the coconut whipped cream isn’t totally necessary. Of course, it’s delicious and works with the sesame and almonds to balance out the sweetness. However, if you’re short on time (as in you need ice cream NOW), this would be the step to eliminate.
So whether you’ve run 4 painful miles and slowly biked another 15 or vice versa, you 100% deserve a sundae of this magnitude.
Sesame almond and peach sundae
Ingredients
For the brittle
- 1 tbsp coconut oil
- 1 tbsp brown sugar
- 1 tbsp honey
- 1/2 tsp salt
- 1/2 tbsp vanilla extract
- 1/2 cup roughly chopped almonds
- 3 tbsp sesame seeds
For the peach sauce
- 1 peach, diced
- 2 tsp lemon juice
- 1/4 cup sugar in the raw
For the coconut whipped cream
- 1 can coconut cream, chilled for 24 hours
- 1 tsp honey or other sweetener
For the construction
- 4 ginger cookies, crumbled
- 1 pint vanilla ice cream
Instructions
For the brittle
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In a large, nonstick skillet combine coconut oil, brown sugar, honey, salt, and vanilla over a medium heat until mixture begins to thicken.
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Add sesame seeds and almonds and cook for 5-10 minutes, stirring often. Once the mixture has turned a caramel color, remove from heat and place on parchment-lined baking sheet to cool.
For the peach sauce
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In a medium sauce pan, combine peaches, lemon juice, and sugar in the raw. Cook over a medium heat, stirring often.
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Once the mixture is syrupy and coats the spoon (about 15 minutes, remove from heat and set aside to cool.
For the coconut whipped cream
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Separate the solid part of the coconut cream from the liquid. In a standing mixer, combine the solid coconut cream and honey. Mix until soft peaks begin to form, about 10 minutes.
For the construction
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In a bowl or mason jar, add two scoops of ice cream. Sprinkle on a generous amount of the brittle and the crumbs of one ginger cookie. Spoon peach sauce on top of that. Repeat and top with coconut whipped cream and a sprinkle of brittle. Repeat with the second bowl/mason jar.
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Any leftover brittle can be stored in an airtight container for us to two weeks.
