Vegan Tahini Ice Cream

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8

Large Bananas , frozen

cut into chunks

30 g

Tahini

200 mL

Unsweetened Almond Milk

450 g

Dates , pitted, divided

75 mL

Coconut Oil

5 mL

Vanilla Extract

8

Ice Cream Cones

to taste

Unsweetened Coconut Flakes

Cooking Instructions

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Step 1

Vegan Ice Cream: Place Bananas (8) , Tahini (30 g) , Unsweetened Almond Milk (200 mL) and Dates (200 g) into a blender and pulse until combined. The mixture should be thick and creamy – you may need to refreeze the ice cream mixture before serving.

Step 2

Toffee Sauce: In a saucepan over low heat, soften the Dates (250 g) in a little water and drain. Place into a food processor along with the Coconut Oil (75 mL) and Vanilla Extract (5 mL) .

Step 3

Blitz until smooth and serve the date “toffee” alongside the ice cream while its still warm. Scoop the ice cream into Ice Cream Cones (8) , add a scatter of toasted Unsweetened Coconut Flakes (to taste) , a spoonful of toffee sauce and serve immediately.