Tahini & Banana Ice Cream

Serves 2

Ingredients

• 3 ripe bananas, peeled, sliced and frozen
• 3 tablespoons tahini (well-stirred)
• 1 teaspoon pure vanilla extract
• 1 pinch fine sea salt
• 2 fresh medjool dates, pitted
• 2 tablespoons coconut cream (put the can in the fridge overnight and the next day use 2 tablespoons of the solid cream from the can)

Method

1. Add the frozen banana slices to a high-powered blender or food processor. Pulse several times to break them down, scraping down the sides as needed. Keep going until the mixture looks crumbly.
2. Add 3 tablespoons tahini, 1 teaspoon pure vanilla extract, 1 pinch fine sea salt, and 2 medjool dates and 2 tablespoons coconut cream. Blend again until completely smooth and creamy (about 2–3 minutes total), scraping down frequently. The texture should resemble soft-serve.
3. For soft-serve, scoop straight into bowls and serve immediately. For scoopable ice cream, transfer to a freezer-safe container, smooth the top, press a piece of baking paper on the surface, and freeze until firm.
4. Remove from the freezer 5–10 minutes before serving to soften slightly. Scoop and top with a drizzle of extra tahini, toasted sesame seeds, cacao nibs, or a sprinkle of sea salt flakes.