Banana, chocolate & tahini cheat's ice cream
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr freezing
- Easy
- Serves 6 - 8
Skip to ingredients
Ingredients
For the toppings
- 100ml tahini
- 80ml maple syrup
- 1 tsp vanilla extract
- 50g cocoa powder
- pinch of espresso powder (optional)
- 4 large ripe bananas, peeled and sliced
Method
- STEP 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.
- STEP 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.
- STEP 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.
