Creamy Banana Ice Cream with Tahini and Sea Salt

Peel the bananas, slice them, and sear them in a dry pan for about 2-3 minutes on each side until golden brown. Let them cool, then freeze for at least 4 hours (preferably overnight).

Place the frozen banana slices together with the whipping cream, tahini, honey (or maple syrup), vanilla extract, and a pinch of sea salt into a high-speed blender and process until smooth and creamy.

Roughly chop the pecans and dark chocolate. Fold most of it into the ice cream mixture, reserving a small portion for decoration.