Frozen banana & chocolate ice cream

folderdessert | quick | vegan

choc-tahini-banana-cream

Minimalist Baker

Serves 1

Ingredients

1 ripe banana, sliced and frozen
1 tbsp tahini
1½ tbsp cacao powder
1 tbsp maple syrup (or dates below)
1 ripe pitted date (optional)
½ tsp vanilla extract (optional)
½ pinch sea salt (optional)

Method

  1. Add ripe, sliced, frozen banana to a food processor or blender and blitz until a creamy, scraping down sides as needed - about 3-5 minutes.
  2. Add tahini (or other nut/seed butter), cacao powder and maple syrup and blend to combine. Taste and adjust as needed: more tahini for nuttiness, cacao for chocolate flavour, or maple syrup/or pitted date for sweetness.
  3. Serve immediately or transfer to serving bowls and put in the freezer to thicken up.
  4. Optional: top with 'magic shell' topping: take 10 measures of good dark chocolate to 1 measure of coconut oil. Chop the chocolate and melt in a microwave with the oil in 30 second blasts - until creamy. Then drizzle over cold desserts.

Note: Don't use cacao nibs - they're too hard and crunchy - grind them down if they're all you have.

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