Sesame-Miso "Nice Cream" on Dacquoise

I don't know how to make ice cream, but I do know how to make "nice cream": It's frozen banana blended up. But I wanted something interesting, so I decided to make sesame miso nice cream. To top it off, I decided to put it between two sesame dacquoise cookies, and roll it in sesame seeds. Sesame makes everything good.

Ingredients you will need:

Nice cream

• 1 banana (overripe)
• 1 tablespoon tahini
• 1 tablespoon milk
• 1/2 teaspoon miso

Dacquoise

• 1 1/2 tablespoon tahini
• 1 egg white
• 1/8 teaspoon cream of tartar

Finish

• 5 grams of sesame seeds

Tools you will need:

• Mixing bowl
• Hand mixer (or whisk)
• Freezer container
• Blender
• Oven
• Measuring spoon
• Cooling rack
• Baking sheet
• Parchment paper
• Spatula
• Spoon

Peel an overripe banana and freeze it. Chopping it up before freezing may make the next step easier. I left it overnight in the freezer.

Blend your frozen banana with the milk until slightly chunky, scraping down the sides once in a while. Then, add the miso and the tahini and blend until well incorporated and smooth. Then, put it inside a container and put it into the freezer.

It's time to make the dacquoise.

First, preheat the oven to 350 F. Then, separate the egg yolk from the egg white and put the white in the bowl. You can make something else with the yolk since we are not going to use it in this recipe. Add the cream of tartar and whisk until stiff peaks. You can test if it's stiff by flipping it over your head.

Now, normally people would fold in sifted almond flour, but I already had tahini so I decided to use this instead, and it seems to work.

So, gently fold in a third of the tahini into a small corner of the egg whites, then fold it with the rest. After that, you can add the rest of the tahini and fold until it is evenly distributed. Don't worry too much about it being deflated, it turned out well for me even if mine deflated.

Put a piece of parchment on your baking sheet and spread the dacquoise mixture into a circle with a spoon. I made three since I wanted to use the third one for something else, but I think making two big ones will fit this size of ice cream sandwich as I had some leftovers.

Anyways, bake it in the oven (which was preheated to 350 F) for 5-7 minutes or until browned. Once out of the oven, place it on a cooling rack to cool.

"Sandwichify" is probably not an actual word. But anyway, it is time to assemble our nice cream sandwich.

Pour out the sesame seeds. I used 10g, but I didn't end up using all of it. Take your completely cooled dacquoise and slather some of your (completely frozen) nice cream from the freezer, then roll the ice cream part in the sesame seeds. You might need to sprinkle the sesame seeds. It has to be frozen or else the filling will just melt (which is what happened to me). So, if you want, freeze it and then apply the sesame seeds. If it's not sticking, you can moisten the sides with a bit of water and they should stick better.

Quickly put it in the freezer for a couple of hours until it is completely frozen again, and enjoy!