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Love is in my Tummy

Plant-based flavor

July 8, 2016 By Tina Dawson 10 Comments

Sesame & Jaggery No Churn Ice-Cream

No Churn Sesame Ice-Cream

It’s summer, and it demands ice-cream like no other time of the year. While mangoes are in season, it seems to be the most obvious choice of flavour, and chocolate, well, chocolate is unbound by season or time. It is in style all year round, and will be for as long as PMS exists. But why not try something a little different? This Sesame & Jaggery No churn Ice-cream is as different as it gets.

Inspired by Indian flavours – extremely reminiscent of the ancient and timeless Sesame seeds and Jaggery balls that we all grew up eating, except in the form of ice-cream. Ice-cream that tastes like Ellurundai (ellu urundai) – fascinating, isn’t it??? Sesame seeds are one of the healthiest foods in the world. In Tamil, sesame oil is called ‘nallennai‘, meaning ‘good oil’. Sesame reduces levels of cholesterol in blood, improves bone health and lowers risk of colon cancer. Jaggery is unrefined sugar, generally cane sugar. High in iron and fiber, it reduces body heat, is a respiratory cleanser and used in household remedies for common cold, and is a complex sugar and doesn’t increase blood sugar levels as much as regular, refined sugar.

No Churn Sesame Ice Cream Main 3

This summer, give something new a chance – a new flavour that might just end up on your favourites list! And all you need are 5 simple ingredients! And no ice-cream maker required!

Begin by roasting sesame seeds and grinding them to a powder. The oil releases with the grind, but don’t worry about that.

Roasted Sesame Powder

And ice-cream to me, no matter the flavour, is never complete without the crunch of nuts – and traditionally, the sesame & jaggery balls were allowed a handful of peanuts. And I stick to tradition, in a matter of speaking…. These roasted peanuts were crudely crushed in a mortar and pestle. Crushed Peanuts - Sesame Ice Cream

Whisk heavy cream till you see soft peaks. It’s best done when the cream and anything it touches is cold. I put the bowl and whisk into the freezer and use chilled cream. While whipping, I also place the bowl over an ice-bath. Cold is the key to whisking cream.

Once you see soft peaks, fold in the sesame powder, condensed milk and whisk until it thickens considerably, but remains creamy and smooth.

No Churn Sesame Ice Cream

Fold in a handful of peanuts and refrigerate. In the meantime, prepare the jaggery sauce by melting grated jaggery in a little water and bringing to a boil. When you see the whole thing bubbling, remove from heat and cool a little. If its completely cool, the thing will get hard, so lukewarm is good enough.

Jaggery Sauce - No Churn Sesame Ice Cream

Spoon over half the sesame ice-cream mix into an 8 inch tin and sprinkle some more peanuts. Drizzle half of the warm sauce over the ice-cream mixture and spoon over the remaining ice-cream. More peanuts and the rest of the sauce.

Refrigerate overnight, and enjoy!

No Churn Sesame Ice Cream 2

Today  was an exceptionally torturous warm day in the South – I could hardly get a couple of shots before it started melting! So I did the only logical thing I could think of – I ate them all! And it was GOOOOD!

No Churn Sesame Ice Cream Main 22

 

How does it taste?

Exactly like an ellurundai (ellu urundai) – the nutty sesame with a vague hint of bitterness, and the earthy sweetness of the jaggery all packaged into a creamy, cold and delicious ice-cream that takes you no longer than 30 minutes to make (plus the freezing time). And as you take in bite after bite, you’ll get the crunch from the peanuts and scattered bits of jaggery caramel. Mmm hmm!

Sesame & Jaggery No-Churn Ice Cream

Created by Tina Dawson on July 8, 2016

  • Prep Time:25m
  • Cook Time:5m
  • Total Time:8h 30m
  • Serves: 2

Ingredients

  • 235 mL (1 cup) heavy whipping cream, cold
  • 200 mL (7 oz) sweetened condensed milk
  • 1/2 c sesame seeds
  • 1/2 c jaggery, grated
  • 1/2 c roasted peanuts, crushed coarsely

Instructions

  1. Dry roast the sesame seeds on medium heat till fragrant and begins to turn color. Transfer to a plate to cool. Once cool, grind to a fine, sticky powder.
  2. Chill the bowl and whisk before you begin to whisk the whipping cream. Place the chilled bowl over a bigger bowl of ice to keep the temperature of the cream cool as it whips.
  3. Pour in the cold cream into the cold bowl placed inside an ice bath and whisk until you see soft peaks.
  4. Into the whipped cream, gently fold the condensed milk, sesame seed powder and 1/3rd of crushed peanuts.
  5. Refrigerate until the jaggery sauce is ready.
  6. Heat the grated jaggery in a small pan and let it melt over medium heat. You can speed this process by adding 1/4 tbsp of water.
  7. After a couple of minutes, you'll see bubbles forming around the edges spreading over to the entire surface, thickening the syrup further. Once thick enough (but pourable), remove from heat and cool slightly.
  8. Transfer half the whipped sesame cream into an 8" rectangular pan. Drizzle half the sauce and sprinkle a little of the remaining crushed peanuts.
  9. Spoon over the remaining whipped sesame cream and drizzle the remainign sauce, and a little more peanuts. Reserve some peanuts for garnishing as you serve.
  10. Freeze for atleast 5 hours or overnight preferably.
  • Print
Sesame & Jaggery No churn Ice cream pin

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Filed Under: 5 Ingredients or less, All Recipes, Cuisines, Desserts, Indian, Table for two, Vegetarian Tagged With: 5 ingredients or less, Dessert, Indian, jaggery, Recipes, sesame seeds, South Indian, Table for two, Vegetarian

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Reader Interactions

Comments

  1. Just Jo says

    July 9, 2016 at 4:56 am

    Oh goodness gracious me this sounds divine! What a brilliant and different twist on no churn ice cream. I love the flavour combination here and I am most definitely pinning it to try later x

    Reply
    • Tina Dawson says

      July 9, 2016 at 7:44 pm

      Thanks so much Jo! I absolutely loved these flavours, and I’m sure you will too! Try it and let me know how you liked it….

      Reply
  2. Corina says

    July 9, 2016 at 3:01 am

    I’ve never had sesame seeds in an ice-cream but it sounds like such a delicious idea and so tasty with the jaggery and peanuts too!

    Reply
    • Tina Dawson says

      July 11, 2016 at 11:35 am

      It really was Corina! I hope you try it!

      Reply
  3. Lauren @ Sew You Think You Can Cook says

    July 9, 2016 at 1:54 am

    I have made ice cream from tahini before, so I can imagine how delicious this one tastes! Beautiful photography, too.

    Reply
    • Tina Dawson says

      July 9, 2016 at 7:45 pm

      Oooo ice-cream from Tahini…. that sounds super interesting!!! Thanks Lauren, you just gave my my next thing to try!

      Reply
  4. Dahn says

    July 8, 2016 at 11:40 pm

    I am all about trying something a little different, this is exactly the kind of ice cream I would get in a boutique ice cream shop. I have never had jaggery before .. I have to try this

    Reply
    • Tina Dawson says

      July 9, 2016 at 7:46 pm

      Please do Dahn, jaggery is healthier than sugar, and is super rich in Iron and has a very earthy taste – like the smell of earth after the first rains…. You’ll love it!

      Reply
  5. Sarah @ Champagne Tastes says

    July 8, 2016 at 11:22 pm

    Oh man- I’ve been looking for some new no churn ice cream recipes! This sounds fantastic! I love sesame seeds!

    Reply
    • Tina Dawson says

      July 9, 2016 at 7:47 pm

      Thanks Sarah! It was super delicious!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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