Banana, chocolate & tahini cheat's ice cream
1h 35m
Ingredients
- 8 large ripe bananas cut into chunks
- 80-120ml milk
For the toppings
- 100ml tahini
- 80ml maple syrup
- 1 tsp vanilla extract
- 50g cocoa powder
- pinch of espresso powder
- 4 large ripe bananas peeled and sliced
Instructions
3 steps
- 1
Stir the tahini to loosen, then mix with the syrup, vanilla and 120ml hot water in a heatproof bowl. Sift in the cocoa and espresso, if using. Stir in a pinch of salt until smooth, adding a splash more hot water to loosen, if needed.
- 2
Put the banana chunks on a tray. Freeze for 1 hr, then blitz in a food processor until smooth with enough milk to create a creamy texture. Will keep frozen for three months.
60 min - 3
Top the banana ice cream with the tahini sauce and banana slices. Extra sauce will keep in an airtight container at room temp for four days.
Progress
0 / 3 steps
Nutrition
Per serving (based on 6 servings)
Calories
355cal
Protein
7.0g
Carbs
55.0g
Fat
11.0g
Fiber
5.0g
Sugar
47.0g
Sodium
0mg
