Make This Egyptian Spice Blend Your New Sundae Topping

Rather than the usual whipped cream and colorful sprinkles, we're using homemade citrus dukka as a new sundae topping.

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver

This is not your old-fashioned ice cream sundae. This sumptuous dessert isn’t topped with sprinkles but with dukka, an Egyptian blend of nuts, seeds, and spices that we’ve tailored to complement ice cream and other sweet dishes. In addition to serving this dukka atop tahini-drizzled sundaes, try the spice mix stirred into yogurt, sprinkled over fresh fruit, or as a topping for hot oatmeal.

To make the dukka, start by gently toasting salted peanuts, sesame seeds, cacao nibs, and coriander seeds in a small skillet. Combine the warm, nutty mixture with orange zest, then divide among a few bowls of vanilla ice cream and top with a generous drizzle of tahini. We love how the bright floral orange zest tastes against the bitter cocoa nibs, crunchy peanuts, and aromatic coriander. You may never go back to whipped cream and chocolate sauce again.

Traditionally, dukka is made with a combination of nuts — such as hazelnuts, pistachios, or pecans — sesame seeds, ground coriander, ground cumin, fennel seeds, and salt.

We love serving this dukka over ice cream, of course, but there are so many other sweet and savory applications. Toss it with honey and roasted vegetables for a light and nutty side dish or sprinkle it over a bowl of your morning oats.

Don’t skip on the fresh orange zest! It adds a bright and aromatic note that makes all the difference. Most of the sundae topping ingredients will be readily available at typical grocery stores, and cocoa nibs can be found at most specialty grocery stores,

Dukka can be stored in an airtight container in the freezer for up to 7 days.

1/4 cup chopped salted dry-roasted peanuts

1/4 cup toasted sesame seeds

2 tablespoons cacao nibs

1 tablespoon coriander seeds, crushed

1 tablespoon grated orange zest

1/2 teaspoon kosher salt

3 cups vanilla ice cream

3 tablespoons tahini, warmed

Lightly toast peanuts, sesame seeds, cacao nibs, and coriander seeds in a small skillet over low, stirring occasionally, until fragrant, about 5 minutes. Transfer to a small plate; let cool slightly, about 5 minutes. Stir together cooled peanut mixture, orange zest, and salt in a small bowl. Scoop 1/2 cup vanilla ice cream into each of 6 bowls. Drizzle each with 1/2 tablespoon tahini. Sprinkle each serving with 2 tablespoons dukka. (Reserve any remaining dukka for another use.)

Originally appeared in Food & Wine magazine, December 2023 / January 2024