Banana Tahini Ice-Cream

Name: Banana Tahini Ice-Cream
Ingredients: 4 large, ripe bananas; 2 tablespoons/30g tahini, more to taste; ½ teaspoon fine sea salt; 2 tablespoons date syrup, optional topping; 2 teaspoons white or black sesame seeds, optional topping; 1/2 cup Coconut milk

3 steps

This silky and creamy dessert is the easiest ice cream you will ever make and, without a doubt, the most healthful. Freezing the bananas and then blending them gives you a wonderfully rich, soft-scoop ice cream texture without the need for dairy, added sugar or an ice-cream maker. Tahini gives it a Palestinian twist and the date syrup and sesame seeds add an addictive depth of flavor. Start this the day before you want to serve it, for the best results.

Updated at: Sat, 13 Jan 2024 16:27:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories274.2 kcal (14%)

Total Fat12.4 g (18%)

Carbs42.1 g (16%)

Sugars24.2 g (27%)

Protein4.2 g (8%)

Sodium273 mg (14%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4bananas

large, ripe

30gtahini

more to taste

½ teaspoonfine sea salt

2 tablespoonsdate syrup

optional topping

2 teaspoonswhite sesame seeds

or black, optional topping

½ cupcoconut milk

Instructions

Step 1

Peel the bananas, cut them into chunks, then place them in a freezable airtight container. Freeze the bananas for at least 2 hours, or preferably overnight.

Step 2

In a food processor, blend the frozen banana pieces with the tahini, coconut milk and salt. You'll probably need to scrape down the sides a few times to get it evenly blended. Keep processing until you get a smooth soft-serve ice cream-like texture. You can add more coconut milk a tablespoon at a time if the consistency is too thick and isn’t blending well. Return to an airtight container and freeze for at least another 2 hours.

Step 3

To serve, scoop into glasses, drizzle with some date syrup and add a scattering of sesame seeds.