Quick Banana Ice Cream with Chocolate and Tahini

• bananas↗8 великих стиглих

  cut into cubes

• milk↗80–120 мл ml
• tahini↗100 мл ml
• maple syrup↗80 мл ml
• vanilla extract↗1 ч. л. tsp
• cocoa powder↗50 г g
• espresso powder↗дрібка

  (optional)

• bananas↗4 великі стиглі

  peeled and sliced into rounds

Step-by-step instructions

1. 1

   Soften the tahini, then add maple syrup, vanilla extract and 120 ml hot water in a heat‑proof bowl. Mix well until the mixture becomes homogeneous.

2. 2

   Sift the cocoa powder and, if desired, the espresso powder. Add them to the tahini mixture, sprinkle a pinch of salt and mix again. If the sauce is too thick, gradually add more hot water until the desired consistency is reached.

3. 3

   Spread the banana cubes on a tray and freeze for at least 1 hour. After freezing, blend the bananas in a blender, gradually adding milk until you obtain a creamy mixture. Serve the ice cream, drizzling it with the tahini sauce and garnishing with banana slices. Keep any leftover sauce in an airtight container at room temperature for up to 4 days.

4. 4

   The frozen ice cream will keep in the freezer for up to 3 months.