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RECIPE
8 INGREDIENTS3 STEPS10MIN

Vegan Tahini Ice Cream

5.0
1 Ratings

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East After Noon

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Rich tahini ice cream with a date "toffee" drizzle. The perfect healthy dessert option!
10MIN
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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Ingredients

US / METRIC
Servings:
8
Serves 8
8
Large  Bananas , frozen
cut into chunks
2 Tbsp
Tahini
3/4 cup
Unsweetened Almond Milk
2 1/2 cups
Dates , pitted, divided
1/3 cup
Coconut Oil
8
Ice Cream Cones
to taste
Unsweetened Coconut Flakes

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Nutrition Per Serving

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CALORIES
419
FAT
12.8 g
PROTEIN
4.1 g
CARBS
78.5 g

Cooking Instructions

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Step 1
Vegan Ice Cream: Place Banana (8), Tahini (2 tablespoon), Unsweetened Almond Milk (200 milliliter) and Dates (200 gram) 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 gram) in a little water and drain. Place into a food processor along with the Coconut Oil (5 tablespoon) and Vanilla Extract (5 milliliter).
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 Cone (8), add a scatter of toasted Unsweetened Coconut Flakes (to taste), a spoonful of toffee sauce and serve immediately.

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Nutrition Per Serving
Calories
419
% Daily Value*
Fat
12.8 g
16%
Saturated Fat
7.9 g
40%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
78.5 g
29%
Fiber
7.4 g
26%
Sugars
52.7 g
--
Protein
4.1 g
8%
Sodium
47.8 mg
2%
Vitamin D
0.3 µg
2%
Calcium
99.3 mg
8%
Iron
1.4 mg
8%
Potassium
866.6 mg
18%
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