Banana, chocolate & tahini cheat’s ice cream
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Banana, chocolate & tahini cheat’s ice cream

By Ailsa Burt

Whip up our cheat’s ice cream with the help of ripe bananas and milk. Pair with the winning flavour combination of chocolate and tahini

  • Prep:15 mins
    Cook:20 mins
    plus at least 1 hr freezing
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 355
  • fat 11g
  • saturates 4g
  • carbs 55g
  • sugars 0g
  • fibre 5g
  • protein 7g
  • salt 0.1g

Ingredients

  • 8 large ripe bananas , cut into chunks
  • 80-120ml milk
  • 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

  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.

  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.

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