Vanilla Tahini and Cacao Almond Banana Ice Cream
Difficulty 5 minutes Serves 2
In case you weren't already aware: tahini makes magic happen. Added to pretty much anything actually; salad dressings, smoothies, curries, oatmeal and much much more. In this recipe by Nadia Damaso of Eat Better, Now Less magical tahini pairs up with banana ice cream and real vanilla bean for a real show stopping treat. Your taste buds are going to go wild for this.
2 bananas, in slices, frozen 1 vanilla bean, seeds OR 1 tsp vanilla extract 1 tbsp tahini 100 ml raw milk of choice, e.g. almond, hazelnut, etc. 1-2 tsp sweetener of choice, preferably coconut blossom sugar CACAO-ALMOND BANANAICECREAM
1 banana, in slices, frozen 50 ml raw milk of choice, e.g. almond, hazelnut, etc. 2-3 tsp raw cacao powder 2 tsp raw stone ground almond butter 1 tsp sweetener of choice, preferably coconut blossom sugar TOPPINGS fresh strawberries 2-3 tsp cacao nibs some pomegranate seeds crushed nuts of choice (peanuts, almonds etc.)
Directions 1. Take the frozen banana slices out of the freezer, thaw for a bit and prepare the two kinds of ice cream separately.
2. Add to a blender/food processor, add the milk if desired (i always use soy milk) blend for a few minutes until smooth and creamy.
3. Add the tahini-vanilla bananaicecream into a bowl, add the cacao-almond banaicecream around it.
4. Top with strawberries, pomegranate seeds and for some crunch, sprinkle some cacao nibs, raw chocolate pieces, raw nut butter drizzle and if desired crushed nuts on top.