top of page

Ice Cream With Saffron Oil And Sesame Wafer

['2 tablespoons unsalted butter', '2 tablespoons sugar', '1 tablespoon honey', '1/2 teaspoon kosher salt', '3 tablespoons all-purpose flour', '1/3 cup black and/or white sesame seeds', '1 big pinch of saffron threads', '1/4 cup olive oil', '2 pints vanilla ice cream']

Preheat oven to 350°F. Melt butter in a small saucepan over medium heat. Remove from heat and mix in sugar, honey, and salt, then flour. Add sesame seeds.
Transfer dough to a parchment-lined rimmed baking sheet and flatten with a spoon or offset spatula until dough is no more than 1/4" thick. Bake until wafer is golden brown and smells like caramel, 9–11 minutes. Let cool on baking sheet.
Wafer can be made 3 days ahead. Store tightly wrapped at room temperature.
Place saffron in a small bowl and pour in 1 tsp. boiling water. Let sit until saffron is hydrated and releases its color, 10–12 minutes. Stir in oil.
Break wafer into large pieces. Scoop ice cream into bowls; drizzle with saffron oil and top with wafer.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page