METHOD

1. Place the coconut cream, coconut milk, maple syrup and vanilla in a large jug and stir to combine. Pour into a 20 x 30cm metal slice tin and freeze for 3 hours or until completely frozen.
2. While the ice-cream is freezing, make the sesame coconut crunch. Preheat oven to 200°C (400°F). Place the sesame seeds and maple syrup on a baking tray lined with non-stick baking paper and stir to combine. Cook for 10 minutes. Sprinkle the coconut over the sesame mixture and cook for 2–4 minutes or until the coconut is lightly toasted. Set aside to cool completely.
3. To make the miso caramel sauce, place the miso, maple syrup and vanilla in a large bowl and whisk until smooth. Transfer half the mixture to a small bowl and reserve.
4. Remove the ice-cream from the freezer and use a butter knife to break the mixture into small pieces. Working in batches, transfer the mixture to a food processor and process until smooth, scraping down the sides occasionally.
5. Spoon half the ice-cream into an 8-cup-capacity (2 litre) tin, top with half of the miso caramel sauce and gently swirl with a butter knife. Repeat the layers with the remaining ice-cream and miso caramel sauce. Freeze for 3 hours or until just frozen. Scoop into bowls and top with the reserved miso caramel sauce and sesame coconut crunch to serve. Serves 6–8