Chocolate Sundaes with Black Sesame and Macadamia Nut Caramel
Chocolate sundaes layered with homemade black sesame and macadamia nut caramel. Ice cream sundaes just got elevated!
Ok, so remember how I was telling you the other day that I’m becoming forgetful and old? These chocolate sundaes have pretty much confirmed that fact for me.
The original version was intended to be prepared with coffee ice cream, not chocolate ice cream. I made a grocery list and somehow, within ten feet of walking out of the grocery store, realized that I had neglected to even glance at my list.
So I went back into the store, stood in front of the freezer section for the next ten minutes trying to find coffee ice cream (apparently no one makes it anymore), finally found one, got back in line, and headed out. All proud of myself for catching my mistake and remembering at the last minute.
When I got home and unpacked everything, I glanced at the carton and realized I had bought chocolate ice cream. Apparently, I’m forget and blind.
In retrospect, it ended up being a wonderful mistake because these Chocolate Sundaes are fantastic and even better than my original recipe idea!
As is the case with any sundae, this one is all about the toppings. Specifically, the black sesame and macadamia nut caramel.
If you can’t find black sesame seeds, feel free to use white sesame seeds. However, I love the contrast that black sesame seeds offer in this dessert!
The macadamia nuts and sesame seeds are toasted in the oven and stirred into homemade caramel at the last minute. They add incredible texture to this dessert.
The caramel is spooned generously on top of chocolate ice cream and topped off with toasted coconut flakes. An easy elevated dessert recipe for any of the year!
Chocolate Sundaes with Black Sesame and Macadamia Nut Caramel
Ingredients
Black Sesame and Macadamia Nut Caramel:
- ¼ cup roughly chopped macadamia nuts roughly 2 ounces
- 2 tablespoons black sesame seeds or white sesame seeds
- ¼ cup (60 mL) granulated sugar
- 1 tablespoon water
- ¼ cup (60 mL) heavy cream
- ½ tablespoon unsalted butter
- pinch kosher salt
Sundae Assembly:
- chocolate ice cream store-bought or homemade
- ½ cup toasted coconut flakes
Instructions
- Prepare Caramel: Preheat the oven to 350°F (175°C) with a rack in the center position. Place the macadamia nuts and sesame seeds on a half sheet pan and toast for 8 to 10 minutes, stirring occasionally, or until golden brown. Cool on a wire rack.
- Combine the sugar and water in a small saucepan. Stir over low heat until the sugar dissolves. Increase heat to medium and cook until the sugar reaches a medium to dark amber color (use a pastry brush to brush the sides of the pan with water to prevent crystallization). Remove from the heat. Carefully pour in the heavy cream and whisk vigorously to combine. Whisk in the butter and pinch of salt.
- Add the toasted macadamia nuts and sesame seeds (reserving some for garnishing the sundaes) to the caramel and stir to coat evenly. Set aside to cool slightly while you assemble the sundaes.
- Sundae Assembly: Once the caramel has cooled, drizzle on top of chocolate ice cream. Garnish with toasted coconut flakes as desired.
36 Comments on “Chocolate Sundaes with Black Sesame and Macadamia Nut Caramel”
These sound so dreamy! I have never put sesame seeds in caramel, but I have to give it a try!
Hahaha, I do that all the time. One time, I was making pancakes, and realized I didn’t have any eggs. So I set off to the super market SPECIFICALLY to buy eggs, but walked out with a whole bunch of other stuff and no eggs! I only realized my mistake when I went back home and saw my pancake batter sans eggs 🙁
Your mistake turned out to be one of the most fabulous recipes I have seen today. I want this!!
Beautiful parfaits! Love this flavor combination.