Berry ice cream
This pudding is so simple, you almost feel you've cheated - it looks like a Christmas pud but is altogether different
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
For the toppings
- 100ml tahini
- 80ml maple syrup
- 1 tsp vanilla extract
- 50g cocoa powder
- pinch of espresso powder(optional)
- 4 large ripe bananaspeeled and sliced
Nutrition: Per serving (8)
- kcal355
- fat11g
- saturates4g
- carbs55g
- sugars47g
- fibre5g
- protein7g
- salt0.1g
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.
