Rich tahini ice cream with a date "toffee" drizzle. The perfect healthy dessert option!
Total Time
10min
5.0
1 Rating
Author: East After Noon
Servings:
8
Ingredients
•
8
Large
Bananas
, frozen
•
2
Tbsp
Tahini
•
3/4
cup
Unsweetened Almond Milk
•
2 1/2
cups
Dates
, pitted, divided
•
1/3
cup
Coconut Oil
•
1
tsp
Vanilla Extract
•
8
Ice Cream Cones
•
to taste
Unsweetened Coconut Flakes
Cooking Instructions
1.
Vegan Ice Cream: Place Bananas (8), Tahini (2 Tbsp), Unsweetened Almond Milk (3/4 cup) and Dates (1 cup) 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.
2.
Toffee Sauce: In a saucepan over low heat, soften the Dates (1 1/2 cups) in a little water and drain. Place into a food processor along with the Coconut Oil (1/3 cup) and Vanilla Extract (1 tsp).
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.
Nutrition Per Serving
CALORIES
405
FAT
10.8 g
PROTEIN
3.1 g
CARBS
77.6 g
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