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Sesame almond and peach sundae

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 sundaes

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

  1. In a large, nonstick skillet combine coconut oil, brown sugar, honey, salt, and vanilla over a medium heat until mixture begins to thicken. 

  2. 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

  1. In a medium sauce pan, combine peaches, lemon juice, and sugar in the raw. Cook over a medium heat, stirring often.

  2.  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

  1. 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

  1. 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.

  2. Any leftover brittle can be stored in an airtight container for us to two weeks.