2 Cups Water, Plus Additional as Needed
1/2 Cup Tahini
1/2 Cup Dark Brown Sugar, Firmly Packed
2 Tablespoons MiSOgood Sesame Miso
Coconut Whipped Cream (Optional, to Garnish)
Combine the water tahini, sugar, and miso in a blender and process on high speed until smooth; 2 - 3 minutes. Pour the mixture into ice cube trays and place on a flat surface in your freezer. Let rest for at least 4 hours, and ideally overnight, until frozen solid.
Once fully set, return the cubes to your blender and pulse to start breaking them down. Add a small splash of water, just enough to get the blades spinning smoothly. Continue blending until the mixture is smooth, thick, and creamy.
Pour into glasses. Top with coconut whipped cream if desired and enjoy immediately.
Makes 3 - 4 Servings