There's nothing like homemade vegan icecream - light & extra delicious!
This time I choose a sweet & sort of savory combo for my homemade icecream....banana & tahini paste.
Biona has the perfect tahini that reminds me of my homemade version, so definitely choose theirs if you want to buy it, because it is thick and full of flavour.
I made icecream scoops, but of course, you can place the mixture into icecream tins and freeze it that way as well.
QUANTITY
COMPLEXITY
Simple
TIME
5
Minutes
Ingredients
- about 530 g slices of frozen bananas (around 4 bananas)
- 100 ml almond milk
- 100 g tahini paste
- 1-2 tbsp date syrup, optional
- 2 ribs of dark chocolate
- sesame pasteli, or bars with honey (not vegan) or sugar
Slice the bananas and place in a refrigerator bag and freeze.
Once frozen, place them into a food processor with almond milk and blend until you get a nice smooth thick paste.
Transfer the mixture into tins or in a dish that you can cover with a lid.
You can add a bit of date syrup, tahini paste and dark chocolate chunks. Now you can even add the sesame pasteli chunks.
Stir, cover with a lid and place in the freezer for a few hours to set.
Before serving, leave for a few minutes on room temperature to soften so you can easily make nice icecream scoops.
Add some extra sesame pasteli/bars for extra "crunchiness". :D
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